SL28 - Nitrogen Flushed Anaerobic Natural - Finca La Negrita

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Experimental
  50
• Funky
  40

Tastes Like: Apricot, Pink Lady, Orange Wine 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.: SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. Producer: Mauricio Shattah Elevation: 1,900-2,100 masl Process: Nitrogen Flushed Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. The SL28 variety, especially when grown at higher altitudes like this one, have prolonged ripening time on the tree, which produces a complex acid structure in the cup; a pleasant balance of acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and sweetness. We were drawn to this lot because these qualities from the SL28 variety, further enhanced by the masterful processing behind it. The Finca La Negrita specific Nitrogen-Flushed Anaerobic processing involves fermenting the whole coffee cherries in sealed tanks that are flushed with nitrogen. Flushing the fermentation environment with nitrogen displaces gasses, 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.