Maragogype – Nuruk Anaerobic Naturak | Finca La Negrita

THE PROCESS

At Finca La Negrita, whole cherries undergo a Nitrogen-Flushed Anaerobic fermentation. The twist: Nuruk — a traditional Korean fermentation starter made from grains, used in drinks like makgeolli and soju — drives the microbial activity.

Cherries ferment in sealed tanks that are flushed with nitrogen. This removes carbon dioxide, which in standard anaerobic fermentation can dissolve into cherry moisture, creating carbonic acid. Carbonic acid often pushes coffees toward unpleasant sourness or overly funky, fermented notes.

By displacing CO₂, the nitrogen flush preserves balance and clarity — enhancing the fruit while keeping the cup clean.

THE CUP

Expect expressive fruit character with lifted clarity, restrained funk, and a balanced, structured sweetness.

Tasting Notes: Strawberry Compote, Clove, Lavender

Producer - Mauricio Shattah

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.