Triple Staggered Triple Staggered Triple Staggered

Triple Staggered

Strawberry, Lime, Bergamot

Roast Level

Light Medium Dark

88

Cupping Score

  • Bean Single origin coffee beans
  • Origin Finca La Negrita, Tolima, Colombia
  • Process Red Honey, Anerobically Fermented

£19.00

Spend £20 or more to qualify for free delivery.

Please order by 9am on a Tuesday for delivery by the weekend.

Triple Staggered

£19.00

  • Letterbox-friendly delivery
  • Roasted to order every Tuesday
Delivery Info

All our coffees are roasted to order, and right now, we roast once a week on a Tuesday. On Wednesday morning we taste all the roasts that are due for delivery to check they’re tasting great before sending them out.

Delivery is £2.95 or free for orders over £20. Our delivery service is Royal Mail Tracked 48, meaning delivery time averages 2 working days. Your coffee will likely arrive on Friday, but sometimes Thursday and occasionally Saturday morning. If your coffee doesn’t arrive within this timeframe, then get in touch at hello@taylorsofharrogate.co.uk

ingredients

100% Arabica Coffee Beans. For maximum freshness, drink as soon as possible. If you have any left, just reseal the pack and keep in a cool, dark place. Roasted and packed in the UK by Taylors of Harrogate, HG2 7LD.

Grown and processed by coffee experimentalist Mauricio Shattah, this red honey Geisha microlot was pulped then fermented in 3 separate batches - for 3, 6 and 9 days – in a single anaerobic tank. The staggered technique supercharges the process while producing a structured, complex coffee.

In the cup, it’s juicy and floral with a full, silky-smooth body. Strawberry and tropical fruit notes layer up against aromatic bergamot and jasmine, with a lime-like acidity cutting through a gentle, toffee sweetness.

  • Origin Colombia
  • Department Tolima
  • Town Villa Restrepo
  • Farm La Negrita
  • Grower Mauricio Shattah
  • Process Red Honey, anaerobically fermented
  • Altitude 1900-2150m
  • SCA score 88
  • Variety Geisha
  • Acidity High
  • Sweetness High
Mauricio Shattah

The ProducerMauricio Shattah

Ex-surgeon Mauricio Shattah and his wife Liliana found La Negrita after a five year search for the perfect coffee farm. There’s nowhere quite like it. It’s high, with jawdropping views of the Nevado de Tolima volcana - but the farm’s rarely in direct sunlight so the plants have permanent shade. It rains almost daily, has four natural water springs and rich volcanic soil. You couldn’t design a more perfect coffee-growing climate if you tried.

We first visited the farm in 2018 as part of a trip to find the most pioneering producers in South America and we were blown away with what Mauricio was doing with coffee processing. After the first lot he created for us – Colombia Red Geisha – became one of the most talked about coffees at London Coffee Festival, we were back a year later to see his next set of masterpieces being created.

La Negrita method

The La Negrita method

Mauricio is known for applying a scientific approach to speciality coffee. Last time we visited, he was growing a gobsmacking 27 different varietals on the farm, many of them exotic, experimental or of unknown origin. In recent years he’s completely moved away from Washed production to focus on Naturals and Honeys, all of which are fermented anaerobically with a whole host of variables that can be changed to manipulate the cup profile, before drying in humidity-controlled darkness.

Mauricio seals his cherries in zero-oxygen tanks with added yeast and panela (cane sugar), tightly controlling elements that affect the quality of fermentation, such as temperature, humidity and pH. Sometimes he’ll add naturally occurring organic acids like malic, citric and tartaric to amplify low level aromas already present in the coffee.

tripple staggered anaerobic

The Processtripple staggered anaerobic

This microlot has been given a staggered anaerobic fermentation, meaning it’s split into three batches and each one is de-pulped and added to the fermentation tank at a different point in time.

The first batch is added on day one, the second on day three and the third on day six, with nine days of fermentation in total. Each time a new batch is mixed in, there’s a renewed source of sugars for the fermentation to feed on, and the variable length of fermentation gives it a distinctively layered profile.

How to brew Triple Staggered

This amazingly complex coffee tastes good with any filter method, but our personal recommendation is a v60, as we think it elevates its crisp acidity and floral notes.

Our experts recommend

v60