|Process||Triple Staggered Honey
|Harvest||December - January|
Expect notes of Blackberry, Lime, Apricot Blossom.
Shattah Gesha has been used by champion baristas, including the winner of the UK Barista Championship in 2020, 2018 and the runner-up in 2019... Read more
We visited Mauricio Shattah’s legendary farm La Negrita in 2019 as part of our sourcing trip to Colombia... Read more
Maurico Shattah is one of the most innovative coffee producers in the world. His coffees have won many awards and have been used by champion baristas, including the winner of the UK Barista Championship in 2018 and the runner-up in 2019. This Gesha lot uses a brand new processing method called triple staggered honey. This innovative method takes lessons learned from wine processing and concentrates on the relationship between the fermentation-causing yeasts and bacteria in coffee. When controlled correctly, they combine to create an exceptional final coffee.
The triple staggered honey method is a brand new never before used technique. It involves pulping the coffee cherry without water to keep more fruit on the bean, then sealing it inside a stainless steel tub which and removing the oxygen by displacing it using carbon dioxide. This allows the natural yeasts of the coffee to develop without competing with outside bacteria. The containers are then opened at three day intervals and more coffee is added, giving the yeast more food and accelerating fermentation.