Colombia — Mauricio Shattah Sidra

Roaster notes

This Sidra lot from La Negrita reflects Mauricio Shattah’s precise, science-led approach to coffee production. Ripe cherries undergo a controlled fermentation with wine yeast in stainless steel tanks, where nitrogen flushing preserves clarity and sweetness by preventing carbonic acid formation. The beans are then slowly dried over six to eight weeks, resulting in a fruit-forward profile with vibrant aromatics and a velvety structure.

Tasting notes

Notes not yet available