A legacy lot for Assembly. This Sidra from Mauricio Shattah was used by our Head of Quality, Claire Wallace, to place third at the World Barista Championship in 2022.
This year, it returns to the world stage as the coffee selected by Jake Mummery, Irish Brewers Cup Champion and Door Café Manager, for his World Brewers Cup routine.
A landmark coffee from our back catalogue, and a fitting addition to our 10-Year Series.
Process
This Sidra lot from La Negrita reflects Mauricio Shattah’s precise, science-led approach to coffee production.
To start, the ripe cherries were placed into stainless steel tanks with saccharomyces cerevisiae – a wine yeast – and fermented for 18 hours in a dark room at 17°c with a maximum humidity of 40%.
The aim was to keep fermentation within the early alcoholic stages, where the yeast can bind alcohols with acids to produce esters. These compounds contribute to the coffee’s fruit-forward profile, while the breakdown of the cherry’s high sugar content helps create more vibrant aromatics.
During fermentation, a constant nitrogen flush removed CO2 from the tank, preventing the formation of carbonic acid, which can lead to astringency. This helps preserve the coffee’s clarity, sweetness and velvety structure.
After fermentation, the coffee was removed from the tanks and dried slowly over six to eight weeks, allowing a carefully controlled dehydration to protect the quality of the final cup.
Recommended brewing
Best
Pour Over (conical)
Origami — S Brewer & Base
Great
Pour Over (flat-bottom)
Orea O1 Steel — Raw
Very good
AeroPress
AeroPress Clear and Fellow Prismo Bundle
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 150g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Pour quickly, carefully and in a circular motion.
Tip: Pour slowly during the bloom to extract maximum flavour.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
Upon entering The Assembly Suite you will receive points over your time as a customer that can be redeemed to unlock complimentary gifts and experiences.
Two hundred kilometres west of Bogotá, Finca La Negrita sits high in the canyon of the Combeima River, with panoramic views of the snowcapped Nevado del Tolima. Here, cool winds from the volcano meet warm air rising from the Magdalena River valley, creating permanent morning dew, a cool tropical climate and near-constant natural shade.
This unique microclimate, combined with rich volcanic soils and natural water springs, was exactly what Mauricio Shattah had spent years searching for. A trained radiation oncologist with more than 20 years of medical experience, Mauricio bought the farm in 2014 and brought his scientific background into the world of coffee production. Since then, La Negrita has become known for exotic varieties, experimental processing and a meticulous pursuit of flavour.
Today, the farm is home to more than 20 varieties, with 90% of its land preserved as forest reserve. This biodiversity, alongside mostly organic fertilisation and Mauricio’s ongoing experimentation, makes La Negrita one of Colombia’s most distinctive specialty coffee farms.
Shipping & Returns
Complimentary UK shipping over £50
Royal Mail 2-4 Working Days Tracked £0.00 - £29.99 - £3.45
Royal Mail 2-4 Working Days Tracked £30 - £49.99 - £2.45
DPD 2 Working Days Tracked (Same Day Dispatch before 12pm) - £6
Europe & USA (under 2 kg) - £10
Rest of World - £20
If you're not satisfied please contact our customer service team (orders@assemblycoffee.co.uk), who can advise you on brewing methods, recipes and more.
Please allow extra time for international shipping.
