Colombia Finca La Negrita | Honey Layered Fermentation Yellow Gesha | 100 grams
Colombia Finca La Negrita | Honey Layered Fermentation Yellow Gesha | 100 grams

Standout Coffee

Colombia Finca La Negrita | Honey Layered Fermentation Yellow Gesha | 100 grams

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The first time I had a coffee produced by Mauricio Shattah from his farm Finca la Negrita was a Triple Staggered Gesha that all-around-amazing-person @paul_ross_ used to win the UKBC a few years ago, and it totally blew my mind!
I immediately set out to buy some green coffee from him and after a few months was able to secure 20 kg of a stunning Yellow Honey Gesha.

Mauricio is exactly the type of producer we set out to work with when we build the idea that would become Standout Coffee. Sharing the most exciting coffees to as many people as possible from the most innovative and progressive producers in the world.

We can truly say that Mauricio Shattah and his farm @fincalanegrita is exactly that!
These two versions of the gesha variety from his farm are exciting, innovative, progressive and just stunningly delicious 🤩 -Alexander from Standout Coffee.

Coffee: Colombia Finca La Negrita, Honey Layered Fermentation Yellow Gesha from the producer Mauricio Shattah.

Taste description: Aroma of coffee blossom with notes of passion fruit, red currant, green grape, amazing structure and a long and elegant finish

Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.

Yellow Honey Layered Gesha: This coffee has gone though an anaerobic White Honey fermentation. They depulp the coffee and start an enzymatic fermentation for two days, then they use stainless steel hermetic tanks where tartaric acid and yeast is added in an anaerobic environment in a dark climate controlled room.
After that the coffee’s are then dried for a period that ranges between 6 to 8 weeks depending on the weather, in two different drying facilities, one is a dark room and the other one is on special design drying room called “toll booth”.
Both rooms provided with industrial fans that generate a constant airflow of 13,000 cubic feet per minute and industrial dehumidifiers as well in order to keep relative humidity lower than 60%.
Every day during the drying the coffees are turned around at least twice a day and hand selected as well. During the whole process, the coffee gets selected 50 times!

 

Story: The coffee comes from one of the more progressive coffee producers around, Mauricio Shattah of Shattah Coffee and their farm La Negrita (named after Mauricio’s wife). The farm’s 8 ½ year-old history started by finding the best place for a coffee farm near Ibagué capital of the central department of Tolima. The farm expands from 1800 to 3500 m.a.s.l. and the coffees are planted up to 2350 m.a.s.l.

La Negrita is located in a V-shaped valley, so the coffee trees only get 6 to 7 hours of sunlight per day and temperatures range from 0 to 25 °C. 
Recently, he’s completely moved away from Washed production to focus on Naturals and Honeys, all of which are fermented anaerobically with a whole host of variables that can be changed to manipulate the cup profile, before drying in humidity-controlled darkness.
It rains almost daily, has four natural water springs and rich volcanic soil. 
Only 10% of the farm is planted, the rest remaining as protected rainforest with diverse flora and fauna.

Country: Colombia
Region: Tolima
Farm: La Negrita
Producer: Mauricio Shattah
Varietal: Yellow Gesha
MSL: 1900-2200
Processing: Honey Layered Fermentation