2026 Peak Sub Q2
Picking up where we left off, we have a back to back return of La Negrita with producer Mauricio Shattah.
Mauricio is not your typical producer. A former oncologist, he has traded the clinic for the cupping lab, bringing a rigorous, data-driven scientific methodology to Finca La Negrita. On a farm that benefits from rich volcanic soil, cool misty nights, and a unique microclimate providing only seven hours of sunlight daily, Mauricio doesn’t simply grow coffee—he engineers it.
The two lots in this subscription highlight his attention to detail. In a conversation with Boris, he noted that for years, the industry focused on elevation or variety as the sole markers of quality. But Mauricio’s perspective shifted with a “Eureka moment” during a trip to California for the SCA Sensory Summit at UC Davis.
During a presentation, a winemaker poured two wines for the attendees. Both were from the same estate and the same grape variety, yet they were fundamentally different in personality and structure. The revelation was immediate: by blending his harvest into large batches, Mauricio was silencing the unique "identities" of his land. He realized that Finca La Negrita wasn’t just one farm; it was a collection of distinct voices.
Upon returning to Colombia, Mauricio stopped the blending process entirely. He began isolating specific, named plots to let their individual characters speak for themselves. This subscription features Lot 6 and Lot 21. By isolating these specific plots, Mauricio is focusing on a more precise geography, where the specific soil and micro-environment of a single plot creates a profile that cannot be replicated elsewhere. In these two lots, we hope to showcase the results of Mauricio’s scientific approach and his commitment to the "Eureka moment" that changed the way he sees his land. One farm, many voices.
La Negrita - Red Geisha Natural
A deliberate blend of two distinct plots, Lot 6 provides elegant florals and brightness, while Lot 21 contributes structural body and tropical complexity. Dr. Mauricio Shattah utilizes a controlled fermentation sealing whole cherries in stainless tanks for 24 hours at 16–17°C, with nitrogen flushes every few hours. The coffee is dried for 6–8 weeks in specialized UV-blocking rooms. By using only infrared heat, the delicate aromatics are carefullly preserved, resulting in a balanced cup.
100g
Origin: Tolima, Colombia
CGLE Cerro Azul - Geisha Natural “Patascoy Hill”
This semi-washed coffee is a singular expression of Lot 6, refined through winemaking-inspired techniques. After a 24-hour rest, the cherries are pulped and inoculated with Saccharomyces cerevisiae wine yeast. Fermentation takes place in sealed, nitrogen-flushed stainless tanks for 18 hours. The coffee is finished with a slow, 6–8 week drying period in UV-blocking rooms using infrared heat to protect volatile compounds.
100g
Origin: Tolima, Colombia
