RAFFLE - Mauricio Shattah Geisha
Colombia, Mauricio Shattah Geisha
Perfumed florals, layered citrus and honey in this lot from one of the highest plots of Mauricio Shattah’s iconic Finca La Negrita
£2 a ticket - 4 tickets max PP
RRP - £60 for 100g
Profits going to charity.
Winner announced once all tickets have sold.
Its rare we get our hands on coffee of this quality. For those who remember we had access to Mauricio Shattahs Sidra from Assembly. Which finished 2nd in the world barista championships with Claire Wallace.
We now offer his Honey processed Geisha. We have just 2 boxes. 1 for the raffle & 1 that will be sold by the cup in the shop.
La Cabra notes -
Mauricio Shattah
Mauricio Shattah has an incredibly meticulous approach to coffee production, influenced by his past as an oncologist in the United States. His scientific background and constant hunger for improvement have led to a unique and considered method, reflected in the stand out coffees we have consistently tasted from La Negrita.
This raw material is then subject to some of the most meticulous processing we have seen during our time on coffee. Cherries are first floated in a very weak chlorox solution, removing almost all of the native bacteria and yeast from their surface, while also sorting for low density and defective cherry. Each varietal Mauricio grows is then subject to its own fermentation routine, creating an opportunity for intentional flavour manipulation.
In the case of this honey lot, these very clean cherries are rested for 24 hours, before de-pulping and sealing in stainless steel tanks, inoculating with saccharomyces yeast and fermenting under anaerobic conditions for 48 hours. Mauricio has found that excess CO2 pressure can lead to carbonic acid taints in the cup, so releases excess CO2 from fermentations every two hours. The two lots we have purchased were actually flushed with nitrogen every three hours during fermentation, to minimise the effect of the CO2 as much as possible.
Colombia, Mauricio Shattah Geisha
Perfumed florals, layered citrus and honey in this lot from one of the highest plots of Mauricio Shattah’s iconic Finca La Negrita
£2 a ticket - 4 tickets max PP
RRP - £60 for 100g
Profits going to charity.
Winner announced once all tickets have sold.
Its rare we get our hands on coffee of this quality. For those who remember we had access to Mauricio Shattahs Sidra from Assembly. Which finished 2nd in the world barista championships with Claire Wallace.
We now offer his Honey processed Geisha. We have just 2 boxes. 1 for the raffle & 1 that will be sold by the cup in the shop.
La Cabra notes -
Mauricio Shattah
Mauricio Shattah has an incredibly meticulous approach to coffee production, influenced by his past as an oncologist in the United States. His scientific background and constant hunger for improvement have led to a unique and considered method, reflected in the stand out coffees we have consistently tasted from La Negrita.
This raw material is then subject to some of the most meticulous processing we have seen during our time on coffee. Cherries are first floated in a very weak chlorox solution, removing almost all of the native bacteria and yeast from their surface, while also sorting for low density and defective cherry. Each varietal Mauricio grows is then subject to its own fermentation routine, creating an opportunity for intentional flavour manipulation.
In the case of this honey lot, these very clean cherries are rested for 24 hours, before de-pulping and sealing in stainless steel tanks, inoculating with saccharomyces yeast and fermenting under anaerobic conditions for 48 hours. Mauricio has found that excess CO2 pressure can lead to carbonic acid taints in the cup, so releases excess CO2 from fermentations every two hours. The two lots we have purchased were actually flushed with nitrogen every three hours during fermentation, to minimise the effect of the CO2 as much as possible.
Colombia, Mauricio Shattah Geisha
Perfumed florals, layered citrus and honey in this lot from one of the highest plots of Mauricio Shattah’s iconic Finca La Negrita
£2 a ticket - 4 tickets max PP
RRP - £60 for 100g
Profits going to charity.
Winner announced once all tickets have sold.
Its rare we get our hands on coffee of this quality. For those who remember we had access to Mauricio Shattahs Sidra from Assembly. Which finished 2nd in the world barista championships with Claire Wallace.
We now offer his Honey processed Geisha. We have just 2 boxes. 1 for the raffle & 1 that will be sold by the cup in the shop.
La Cabra notes -
Mauricio Shattah
Mauricio Shattah has an incredibly meticulous approach to coffee production, influenced by his past as an oncologist in the United States. His scientific background and constant hunger for improvement have led to a unique and considered method, reflected in the stand out coffees we have consistently tasted from La Negrita.
This raw material is then subject to some of the most meticulous processing we have seen during our time on coffee. Cherries are first floated in a very weak chlorox solution, removing almost all of the native bacteria and yeast from their surface, while also sorting for low density and defective cherry. Each varietal Mauricio grows is then subject to its own fermentation routine, creating an opportunity for intentional flavour manipulation.
In the case of this honey lot, these very clean cherries are rested for 24 hours, before de-pulping and sealing in stainless steel tanks, inoculating with saccharomyces yeast and fermenting under anaerobic conditions for 48 hours. Mauricio has found that excess CO2 pressure can lead to carbonic acid taints in the cup, so releases excess CO2 from fermentations every two hours. The two lots we have purchased were actually flushed with nitrogen every three hours during fermentation, to minimise the effect of the CO2 as much as possible.