Maragogype - Nuruk Anaerobic Natural - Finca La Negrita

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Experimental
  50
• Funky
  40

Tastes Like: S trawberry Compote, Clove, Lavender Origin: Finca La Negrita, Tolima, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Maragogype Producer: Mauricio Shattah Elevation: 1,900-2,100 masl Process: Nuruk Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. The Finca La Negrita specific Nitrogen-Flushed Anaerobic processing involves fermenting the whole coffee cherries with Nuruk, a traditional Korean fermentation starter made from grains, used to make beverages like makgeolli and soju. This fermentation with the nuruk occurs in sealed tanks that are flushed with nitrogen. By flushing the fermentation environment with nitrogen, the nitrogen displaces gasses like carbon dioxide, most importantly. Carbon dioxide during anaerobic fermentation can dissolve in the moisture from the coffee cherries and form carbonic acid. The presence of carbonic acid can potentially yield unpleasant sourness or contribute to overly funky fermentedFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. flavor expressions in the final cup. By removing CO₂, this method helps preserve clarity and balance in the coffee’s flavor profile.