Gesha – Finca La Negrita Tastes like: Grapefruit, Yellow Peach, Floral Honey, Lemongrass, Oolong Tea, French 75 Origin: Tolima, Colombia Producer: Mauricio Shattah Variety: Gesha Elevation: 1900–2100 MASL Process: Triple Nitrogen-Flushed Anaerobic White Honey

From the visionary Mauricio Shattah, this Gesha undergoes a rare triple-stage anaerobic fermentation, with nitrogen flushed every three hours. This precision technique minimizes carbon dioxide buildup, preventing the formation of carbonic acid—allowing the coffee’s vibrant clarity to shine.

Fermentation takes place in UV-shielded rooms known as “toll booths,” where radiant heat is used without exposing the beans to direct sunlight. After that, the coffee is dried over six weeks, with constant airflow and humidity control. Every lot is hand-turned and sorted over 80 times, ensuring absolute perfection.

The cup is delicate yet expressive—offering layers of grapefruit, yellow peach, floral honey, lemongrass, and oolong tea, finished with the sparkling brightness of a French 75—a classic cocktail of gin, champagne, lemon, and sugar.

Precision-crafted. Delicately complex. Unforgettable.