Edition 1123-14: Finca La Negrita, November '23

Edition 1123-14: Finca La Negrita, November '23

Country of Origin: Colombia
Variety: Red Gesha
Process: Darkroom Natural
Altitude: 1800mASL

This is the return of the Red Gesha from Mauricio Shattah. Maurcio's farm, Finca La Negrita is located in Tolima, Colombia and is home to some of the most sought after coffee varietals - including from Mokka, Sudan Rume and Gesha amongst others. It is where he combines his love of post-harvest processing with his scientific knowledge, producing coffee that is exceptional and has become recognised around the world.

This coffee is his Red Gesha. Once picked, whole gesha cherries are placed in to a sealed stainless-steel tank, with added yeasts, before being left for 48-hours to ferment. The use stainless-steel tanks allow Mauricio and his team control over the fermentation, as it creates an environment to avoid lactobacillus bacteria growth, whilst creating complexity in the final cup.

The cherries are then pre-dried to avoid mould growth, before undergoing further dry in a UV-protected environment, using the natural infrared and high airflow to dry the coffee for 6-8 weeks.

In the cup you'll find flavour notes of black grape, nectarine, fig. It changes as it cools but the intensity remains, highlighting its complexity.


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