La Negrita Geisha
We are extremely happy and proud to able to present this fantastic coffee with flavours of passion fruit, tonic and sweet floral notes.
Geisha is the most exclusive variety of coffee that also has a great reputation for its lovely and complex flavour. This Geisha is grown by world-renowned coffee farmer Mauricio Shattah in Tolima, Colombia.
After finishing his medical studies, Mauricio specialized as a radiation oncologist and for more than 20 years he had his own medical practice in Bogota. He later decided to devote himself to high quality coffee and founded one of Colombia's first specialty coffee roasteries, while also owing a very famous Mediterranean themed restaurant. After finding his passion in coffee he decided to retire completely from medicine and buy his own farm to produce his own coffee.
Mauricio and his wife Liliana searched for five years until they found the perfect farm, La Negrita. The farm is located at 2100 m.a.s.l. in Tolima, Colombia, close to the volcano ‘Nevado de Tolima’. The proximity to the volcano and its rich soils, as well as four natural springs gives the farm ideal conditions to grow coffee. The surrounding mountains provide with cover so that all the 8 hectares of coffee grows under shade. The team at La Negrita is constantly trying to improve and evolve how coffee is grown, relentlessly pushing quality, both in the field as well as in post-harvest processing. Since 2014 he has applied his scientific and medical background to coffee processing which has made his coffees world-renowned and won awards all over the world.
This particular lot of Geisha is first being processed as a natural for 48 hours in a sealed tank to enhance the body and structure. The coffee is then pulped and put back in temperature-controlled tanks together with a certain strain of yeast to be able to control the process better. Mauricio then adds more pulped coffee every 24 hours during the following five days to give more nutrients to the fermentation process, while getting rid of any excess carbon dioxide that forms during the process to ensure a clean coffee. After a total of eight days, the coffee is removed from the tanks and all the biological waste formed in the process later goes back into the farm as fertilizer.
The coffee is then dried in drying rooms on raised beds until it reaches 16% moisture content. This process is allowed to take 4-6 weeks, to ensure an even drying within the coffee. During this process the coffee is being hand sorted to remove any damaged beans. Afterwards, the coffee continues to dry in certain dryers at a low temperature for three days to ascertain a moisture level of 10% and a homogenous drying which gives a higher and more consistent quality.
ORIGIN: Colombia REGION: Tolima
PRODUCER: Mauricio Shattah
FARM: La Negrita ALTITUDE: 2100 m.a.s.l
PROCESS: Natural & Honey fermented, White Honey
TASTE NOTES: Passion fruit, sweet floral, tonic