COLOMBIA La Negrita | Maragogype | Washed DELUXE

Origin

• 🇨🇴 Colombia

Tasting notes

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Raspberry, passion fruit, red apple 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., malt, spice, big heavy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Producer: Mauricio and Liliana Shattah Farm Name: La Negrita Varietal: Maragogype Altitude: 1780-2100 masl Offering a beautiful panoramic view of the Nevado del Tolima Volcano at 1780-2100 masl. La Negrita has special land and climactic characteristics, dew almost every morning of the year as well as more than four naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. water springs that nurture the rich volcanic soil. Surrounded 360 degrees by mountains, direct sun rarely hits the coffee plantations creating a permanent shade-grown coffee that is seen in the complexity of the cup. After finishing his education in medicine, producer Mauricio Shattah went back to his other passion which has always been specialty coffee. With his wife Liliana, after searching for more than 5 years, they finally found the land where the farm currently stands. As she found it he named it after her endearment nickname "Mi Negrita Linda" and ended up being known as La Negrita or La Negrita de Shattah. La Negrita has always had a scientific approach for producing specialty coffee and has more than seven exotic varietals planted including BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Laurina, Red and Yellow Maragogype, Mokka, and Red and Yellow GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. They also have more than 8 different processing methods such as honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., natural, semi-washed, different types of acid fermentation, fully washed and they often use brewing yeasts and organic acidulates (Tartaric, Malic, Citric).