ETHICA SPECTRUM - Finca La Negrita Red Geisha Semi-Washed

Details Origin/Producer Ethica's Brew Recipe A stunning Red Geisha lot from the esteemed producer, Dr. Mauricio Shattah. This coffee underwent a sophisticated semi-washed process, resulting in a profile so unique that the lot is also known as "Doctor #1." Region: Tolima, Colombia Farm: Finca La Negrita Producer: Mauricio Shattah Variety: Red Geisha Process: Anaerobic Semi-Washed Elevation: 2,100 masl. Roasted For: Filter and Exotic Espresso Tasting Notes: Mango, Lychee, Blueberry, Peach Blossom Best After: 2 Weeks Post-Roasting MAURICIO SHATTAH After over 20 years practicing as an oncologist in Bogotá, Mauricio followed his passion for coffee to establish one of Colombia's first specialty roasteries. This journey eventually led him and his wife, Liliana, to Tolima, where they spent five years searching for the ideal terroir before founding Finca La Negrita. The farm is situated at an elevation of over 2100 meters near the ‘Nevado de Tolima’ volcano. This unique location benefits from a cool microclimate and consistent mists that ensure the slow maturation of the coffee cherries. Notably, Mauricio has maintained a deep commitment to environmental preservation; only 10% of the farm is dedicated to coffee production, while the remaining 90% is protected rainforest home to over 20 natural springs and diverse local wildlife. PROCESSING The whole coffee cherries were fermented in a stainless steel tank for 12 hours. Following this, they underwent an additional 12 hours of fermentation with added baking yeast in a closed dark room. After this, the cherries were semi-washed and slowly dried for 2 weeks. WATER SPEC: Hardness: 70 ppm Alkalinity: 35 ppm BREW RATIO (COFFEE TO WATER): 1:18 (e.g., 10g of dried coffee ground to 180g of brewing water) WATER TEMPERATURE: 95°C / 202°F CURRENT SETTING:Grind at 5(medium) *GRIND SETTING SCALE 1 TO 10 1: Very Fine (for turkish coffee) 2: Fine (for espresso) 3-7: Medium (for drip coffee, pour-over, cupping) 8: Coarse (for French press) 9-10: Very Coarse (for cold brew)