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La Negrita Mundo Novo
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Cold Dry Fermentation
Anaerobic Honey
Oxidation Natural
River Flow Natural
Co-Fermented Washed
At Finca La Negrita, the Nitrogen-Flushed Anaerobic process begins with whole coffee cherries being placed into sealed fermentation tanks that are continuously flushed with nitrogen. This creates a controlled, oxygen-free environment while actively displacing gases produced during fermentation, particularly carbon dioxide (CO₂).
During conventional anaerobic fermentation, accumulated CO₂ can dissolve into the moisture surrounding the cherries, forming carbonic acid that may contribute to excessive acidity, unpleasant sourness, or overly fermented characteristics in the final cup. By continuously removing CO₂ from the fermentation environment, Finca La Negrita maintains greater clarity, balance, and precision throughout the process, resulting in a cleaner, more refined, and highly expressive cup profile.
Finca La Negrita is an innovative specialty coffee farm located in the highlands of Tolima, Colombia, at elevations ranging from approximately 1,780 to 2,100 meters above sea level. Owned and managed by Mauricio and Liliana Shattah, the farm has earned international recognition for producing competition-level coffees and cultivating rare varieties including Geisha, Wush Wush, Mokka, Laurina, Maragogype, Sudan Rume, and Typica Mejorado.
Named after Liliana’s nickname, “La Negrita”, the farm reflects the family’s deep passion for coffee and unwavering commitment to quality. Mauricio, a retired oncologist, applies a scientific and research-driven approach to coffee production, transforming the farm into a living laboratory dedicated to understanding and improving every stage of cultivation and post-harvest processing.
What truly distinguishes La Negrita is its meticulous and highly controlled processing philosophy. The farm utilizes advanced post-harvest techniques such as extended anaerobic fermentations, nitrogen-flushed macerations, and slow dark-room drying protocols that enhance aromatic complexity while preserving clarity and cleanliness in the cup. Many lots undergo cherry sanitization prior to fermentation, followed by carefully monitored processing in sealed tanks to regulate microbial activity and optimize flavor development.
Drying is performed slowly under controlled conditions over several weeks, encouraging the development of exceptional sweetness, structure, and flavor complexity. Combined with Tolima’s unique high-altitude terroir, these innovative practices produce coffees celebrated for their intense floral aromatics, vibrant fruit character, wine-like acidity, and remarkable elegance, establishing Finca La Negrita as one of Colombia’s most respected producers among specialty roasters and barista competitors worldwide.
SPECIALTY COFFEE
At Finca La Negrita, the Nitrogen-Flushed Anaerobic process begins with whole coffee cherries being placed into sealed fermentation tanks that are continuously flushed with nitrogen. This creates a controlled, oxygen-free environment while actively displacing gases produced during fermentation, particularly carbon dioxide (CO₂).
During conventional anaerobic fermentation, accumulated CO₂ can dissolve into the moisture surrounding the cherries, forming carbonic acid that may contribute to excessive acidity, unpleasant sourness, or overly fermented characteristics in the final cup. By continuously removing CO₂ from the fermentation environment, Finca La Negrita maintains greater clarity, balance, and precision throughout the process, resulting in a cleaner, more refined, and highly expressive cup profile.
Finca La Negrita is an innovative specialty coffee farm located in the highlands of Tolima, Colombia, at elevations ranging from approximately 1,780 to 2,100 meters above sea level. Owned and managed by Mauricio and Liliana Shattah, the farm has earned international recognition for producing competition-level coffees and cultivating rare varieties including Geisha, Wush Wush, Mokka, Laurina, Maragogype, Sudan Rume, and Typica Mejorado.
Named after Liliana’s nickname, “La Negrita”, the farm reflects the family’s deep passion for coffee and unwavering commitment to quality. Mauricio, a retired oncologist, applies a scientific and research-driven approach to coffee production, transforming the farm into a living laboratory dedicated to understanding and improving every stage of cultivation and post-harvest processing.
What truly distinguishes La Negrita is its meticulous and highly controlled processing philosophy. The farm utilizes advanced post-harvest techniques such as extended anaerobic fermentations, nitrogen-flushed macerations, and slow dark-room drying protocols that enhance aromatic complexity while preserving clarity and cleanliness in the cup. Many lots undergo cherry sanitization prior to fermentation, followed by carefully monitored processing in sealed tanks to regulate microbial activity and optimize flavor development.
Drying is performed slowly under controlled conditions over several weeks, encouraging the development of exceptional sweetness, structure, and flavor complexity. Combined with Tolima’s unique high-altitude terroir, these innovative practices produce coffees celebrated for their intense floral aromatics, vibrant fruit character, wine-like acidity, and remarkable elegance, establishing Finca La Negrita as one of Colombia’s most respected producers among specialty roasters and barista competitors worldwide.
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