Colombia — Mauricio Shattah Sidra

Origin

Colombia

Brewing Methods

A landmark lot from Mauricio Shattah's La Negrita farm in Colombia, produced with a precise, science-led fermentation: ripe cherries are fermented for 18 hours with a wine yeast under controlled temperature and humidity, with a constant nitrogen flush to prevent astringency-causing carbonic acid. The cherries are then slowly dried over six to eight weeks. This careful process was built to preserve clarity, sweetness and a velvety structure, and the coffee has previously been used in national and world barista competition routines.