Mauricio Shattah - Competition Series Typica Mejorado - Colombia

$58.00

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100 grams Whole Bean 10 oz Whole Bean

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Producer: Mauricio Shattah
Region: Tolima, Colombia
Farm: Finca La Negrita
Process: Natural
(48 hour anaerobic fermentation, nitrogen flushed)
Variety: Typica Mejorado
Altitude: 2,000 MASL
Notes: creamy, peach cognac, raspberry, & lilac

Recommended Brew Ratios:
Espresso:
COMING SOON!

Origami Air S

Brew Ratio: 1:14.2

14 grams in, 200 ml water.
Grind Size: ~ 1100 microns
Water Temperatures: 91 C (196 F)
Filter: Sibarist Fast Cone Filter
4 x 50g pulses (incorporate the next pulse once most of the water drains)
Time: 2 minutes 25 seconds

About Mauricio:

As our co-founder, Leon, finished his year-long course in Coffee Excellence via the ZHAW University, he got to know many wonderful people in his class. Mauricio Shattah was one of them. We got to meet him and his wife, Liliana Montoya in person when we were visiting our partners in Bogotá. Mauricio is a meticulously curious individual. From being a doctor to going to business school and creating a coffee shop business plan that took a life of its owns, to Liliana asking what his Doomsday Plan was. This question led to the purchasing of Finca La Negrita, closing the coffee shops and focusing on producing rare and beautiful coffees. His skills and knowledge as a doctor have come in handy when it comes to being meticulous about every step of the processing journey from soil to mill. Mauricio's coffees have had a lot of success on the competition stage this year and we're lucky to have our hands on some of this Nano Lot Competition Series Typica Mejorado Natural Anaerobic.

The Process:

This coffee is fermented for 48 hours in stainless steel hermetic tanks in an anaerobic environment. The tanks are stored in a darkroom that is climate controlled to 17˚C with less than 40% humidity. This allows him to control the pH, temperatures of the fermentation and zero exposure to light. He uses yeasts to have a controlled alcoholic fermentation to prevent the other stages of fermentation to occur (lactic, acetic, propionic and butiric). This results in a clear and clean profile allowing the organoleptic characteristics of the variety to shine.

Mauricio is said to be the pioneer of using nitrogen to flush any CO2 out of the tank to prevent the formation of carbonic acid. Carbonic acid like any acid is astringent and sour which gives anaerobic coffees an acidified profile.

The coffee is then dried in a signature Mauricio style for 6-8 weeks in rooms that filter out UV rays and only allow infrared rays to penetrate to slowly "dehydrate"/dry the cherries.

options come in 100 grams or 10 oz bag