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La Negrita Red Geisha Natural TEL Lot
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
Finca La Negrita - Nitrogen-Flushed Anaerobic Process
At Finca La Negrita, the Nitrogen-Flushed Anaerobic process begins with whole coffee cherries being placed in sealed fermentation tanks that are continuously flushed with nitrogen. This advanced technique creates a controlled, oxygen-free environment while actively displacing gases produced during fermentation, particularly carbon dioxide (CO₂).
During traditional anaerobic fermentation, accumulated CO₂ may dissolve into the moisture surrounding the cherries and form carbonic acid, potentially leading to excessive acidity, undesirable sourness, or overly fermented flavor characteristics. By continuously removing CO₂ from the fermentation environment, La Negrita is able to achieve greater clarity, balance, and precision in the cup profile, resulting in a cleaner and more refined sensory experience.
About Finca La Negrita
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 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 refining cultivation and post-harvest processing techniques.
Innovation & Processing Philosophy
What truly distinguishes La Negrita is its meticulous and highly controlled processing methodology. The farm utilizes advanced post-harvest techniques including extended anaerobic fermentations, nitrogen-flushed macerations, and slow dark-room drying protocols designed to maximize aromatic complexity while preserving cup clarity and cleanliness.
Many lots undergo cherry sanitization prior to fermentation, followed by carefully monitored anaerobic fermentation in sealed tanks to regulate microbial activity. Drying is conducted slowly over several weeks under controlled conditions, enhancing sweetness, structure, and flavor complexity.
Combined with Tolima's unique high-altitude terroir, these innovative processes produce coffees celebrated for their intense floral aromatics, vibrant fruit character, wine-like acidity, exceptional sweetness, and remarkable elegance. Today, Finca La Negrita is widely regarded as one of Colombia's most respected specialty coffee producers among premium roasters, barista competitors, and coffee enthusiasts around the world.
SPECIALTY COFFEE
At Finca La Negrita, the Nitrogen-Flushed Anaerobic process begins with whole coffee cherries being placed in sealed fermentation tanks that are continuously flushed with nitrogen. This advanced technique creates a controlled, oxygen-free environment while actively displacing gases produced during fermentation, particularly carbon dioxide (CO₂).
During traditional anaerobic fermentation, accumulated CO₂ may dissolve into the moisture surrounding the cherries and form carbonic acid, potentially leading to excessive acidity, undesirable sourness, or overly fermented flavor characteristics. By continuously removing CO₂ from the fermentation environment, La Negrita is able to achieve greater clarity, balance, and precision in the cup profile, resulting in a cleaner and more refined sensory experience.
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 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 refining cultivation and post-harvest processing techniques.
What truly distinguishes La Negrita is its meticulous and highly controlled processing methodology. The farm utilizes advanced post-harvest techniques including extended anaerobic fermentations, nitrogen-flushed macerations, and slow dark-room drying protocols designed to maximize aromatic complexity while preserving cup clarity and cleanliness.
Many lots undergo cherry sanitization prior to fermentation, followed by carefully monitored anaerobic fermentation in sealed tanks to regulate microbial activity. Drying is conducted slowly over several weeks under controlled conditions, enhancing sweetness, structure, and flavor complexity.
Combined with Tolima's unique high-altitude terroir, these innovative processes produce coffees celebrated for their intense floral aromatics, vibrant fruit character, wine-like acidity, exceptional sweetness, and remarkable elegance. Today, Finca La Negrita is widely regarded as one of Colombia's most respected specialty coffee producers among premium roasters, barista competitors, and coffee enthusiasts around the world.
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