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ENZYMATIC RED GESHA ENZYMATIC RED GESHA

ENZYMATIC RED GESHA

Raspberry, Honeycomb, Jasmine

Roast Level

Light Medium Dark
  • Bean Single origin coffee beans
  • Origin Finca La Negrita, Tolima, Colombia
  • Process Double Fermented Enzymatic Anaerobic Honey

Size

Wholebean or ground

Total

£23.00

Free delivery when you spend £20 or more (on coffee-only orders)

Roasted to order each Tuesday. Please order before midnight Monday for delivery that week.

ENZYMATIC RED GESHA

£23.00

  • 100% household recyclable packaging
  • 24hr tracked / letterbox-friendly delivery
Delivery Info

Just coffee

Delivery is £3.50, or free if your order is £20 or over. Our
delivery service is Royal Mail Tracked 24, meaning delivery time averages one
working day. Your coffee will likely arrive Thursday, but occasionally Friday.
If your coffee doesn’t arrive by Saturday, then please get in touch
at roastery@taylorsofharrogate.co.uk

Just equipment

If you’re ordering brewing equipment only, things work
slightly differently. Delivery will always be £5.50 and your order will be sent
by DPD Next Day. It will be dispatched the next working day, and will arrive
the next working day after that.


Coffee and Equipment

If you’re ordering coffee and brewing equipment together,
then postage will be £5.50 and your order will be sent by DPD Tracked. But
because your coffee will be roasted to order on the next Tuesday, the whole
delivery will be sent out on the Wednesday and arrive on the Thursday.

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

For the 3rd year in a row, we're partnering with Colombian pioneer Mauricio Shattah to bring you a Gesha microlot that has been passionately grown, and meticulously processed using an experimental, anaerobic technique. 

The technique applied to this lot is called enzymatic fermentation, which so far only a few farms across the world have been able to successfully apply. This highly controlled processing applied to a Red Gesha, grown high in the rich volcanic soil of the Tolima mountains, results in a complex and multidimensional cup in which every sip brings a slightly different taste experience.

Clean, sweet, delicate, vibrant and aromatic, with a long, clean finish and a silky-smooth body – it combines the best attributes of any Colombian you’ve ever tasted.

  • Origin Colombia
  • Department Tolima
  • Town Villa Restrepo
  • Farm La Negrita
  • Grower Mauricio Shattah
  • Process Double Fermented Enzymatic Anaerobic Honey
  • Altitude 1700 MASL
  • SCA score 88
  • Variety Red Gesha
  • Acidity High
  • Sweetness High
  • Body Medium
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 anaerobic coffee processing. After the first micro-lot he created for us – Colombia Red Geisha – turned out to be the best coffee many of us had ever tasted, we were back a year later to continue the creative discussions and see his next masterpieces being created.

THE LA NEGRITA METHOD

THE LA NEGRITA METHOD

Mauricio is known for applying a scientific approach to speciality coffee. Last time we visited the farm, he was growing 27 different varietals, 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.

ENZYMATIC ANAEROBIC

The processENZYMATIC ANAEROBIC

The technique applied to this lot is called enzymatic fermentation, which is used in cacao, but as yet mostly unheard of in coffee, due to its difficulty to perform – so far only a few farms across the world have been able to process coffee this way.

The more controlled, accelerated fermentation releases less heat, and through this lower temperature, microbial colonies are more controllable, and new exotic profiles become available.

How to brew ENZYMATIC RED GESHA

This amazingly complex coffee is at its best with any filter method that’s going to allow its multi-layered complexity to shine through, and you’re likely to want to brew small quantities at a time, so a one cup brewer like a v60 will be perfect.

We recommend

v60

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