Nitrogen Flushed, Anaerobic Natural SL28 - Finca La Negrita

The SL28 variety, particularly when cultivated at higher altitudes like this, enjoys an extended ripening period on the tree. This slow maturation creates a layered acid structure and a harmonious balance of sweetness and acidity in the cup. Hydrangea was drawn to this lot for these distinctive SL28 characteristics, elevated even further by expert processing.

Finca La Negrita employs a signature Nitrogen-Flushed Anaerobic process, where whole cherries ferment in sealed tanks purged with nitrogen. This purge displaces gases—most critically carbon dioxide—which otherwise can dissolve into the cherries’ moisture and form carbonic acid. Carbonic acid can lead to harsh sourness or overly funky ferment notes in the final cup. By eliminating CO₂, this method safeguards clarity and balance, allowing the coffee’s nuanced character to shine through with precision and elegance.

Tasting Notes: Apricot, Pink Lady, Orange Wine

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.