About this Anaerobic Natural Geisha
La Negrita is the passion project for Mauricio Shattah. The name itself is his term of endearment for his wife, Liliana and is his gesture of gratitude that she has been his inspiration for all his greatest passions.
In his “previous lives”, he was a doctor, saxophonist, professional golfer, restauranteur, go kart-racer (and he speaks 4 languages to boot…). He now applies all of his skills and knowledge, particularly his medical background, to exploring complex concepts behind fermentation and processing.
This particular lot, was anaerobically fermented with added yeast at 20°C in a climate controlled room (at the farm), before being dried in a humidity free greenhouse.
We have bought from Mauricio and visited every year since 2016 and are in constant awe of the processing in these show stopping lots. The proof is here as this coffee placed in the finalists for the Good Food Awards, with winners to be announced in January.