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Colombia Finca La Negrita, Honey

Regular price
$92.75
Sale price
$92.75
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Lychee jelly, strawberry and honeysuckle

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COFFEE PROFILE

This Honey processed Geisha lot has transitioning flavours and different sweetness's, including notes of lychee jelly, ripe strawberry and a floral, honeysuckle note.

TASTES LIKE Lychee jelly, strawberry and honeysuckle
ROAST Filter

SOURCING

Dr Mauricio Shatta became the owner of Finca La Negrita in June 2012. Located in the Tolima department 1800 meters above sea level, Finca la Negrita thrives in a unique microclimate. The V-shaped valley cradles the coffee trees, blessing them with around seven hours of gentle sunlight each day, while a cool evening drizzle acts as a natural protector against the chill. This delicate balance allows for an almost year-round harvest, a rarity that sets this farm apart. 

A medical doctor by training, Mauricio brings a meticulous and innovative approach to coffee cultivation. His background in medicine infuses a unique scientific perspective into every aspect of the farm, from selecting exotic varieties like Geisha, Mokka, Laurina, Wush Wush, and Typica Mejorada, to the precise methods of handpicking and sun-drying the cherries. This dedication to excellence is evident in every cup of coffee that comes from Finca La Negrita

PRODUCER Mauricio Shatta
REGION Tolima
VARIETAL Geisha
PROCESS Honey
ALTITUDE 1850 masl
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Origin

Tolima, Colombia

The Tolima region of Colombia is one of the more centrally located, coffee-producing regions of the country. Although many farms are located at high altitudes, with many 2000 metres above sea level, this region has historically been devastated by fighting between paramilitaries and guerilla forces. Today, it’s a region that is prosperous in coffee production among other agricultural products.

Tolima is Colombia’s third largest coffee- growing region, however accounts for roughly only 12% of Colombia’s coffee production. The majority of varieties grown in Tolima are Castillo and Colombia – however, there are many unique varieties cultivated, including this Geisha, which demonstrate both the innovation of the producers who work the land and the quality of the coffee they produce on it. 

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 7-20 days after roast
Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 88-90 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:30 and 3:00
Best Freeze Date 7-12 days after roast
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