RESTED: La Negrita Sidra Anaerobic
We’re happy to be partnering with award winning roastery MAME (Zürich, Switzerland) on this release of competition quality coffees selected by Emi Fukahori (World Brewers Champion 2018) and Mathieu Theis (World Barista Champion Finalist). Coffees of this caliber are hard to come by and this coffee is an anaerobic natural Sidra from Finca La Negrita produced by Mauricio Shattah! This is an expressive Sidra with a red fruit presentation bursting with Red Grapes, Strawberries, and a Red Wine finish. MAME’s recipe focuses on high agitation to mimic an immersion style brew so you’ll find intense presentation of acidity and sweetness alongside a textured mouthfeel.
For best results, we recommend you rest this coffee for at least 4+ weeks with the coffee peaking towards 6+ weeks off roast.
Description
We’re happy to be partnering with award winning roastery MAME (Zürich, Switzerland) on this release of competition quality coffees selected by Emi Fukahori (World Brewers Champion 2018) and Mathieu Theis (World Barista Champion Finalist). Coffees of this caliber are hard to come by and this coffee is an anaerobic natural Sidra from Finca La Negrita produced by Mauricio Shattah! This is an expressive Sidra with a red fruit presentation bursting with Red Grapes, Strawberries, and a Red Wine finish. MAME’s recipe focuses on high agitation to mimic an immersion style brew so you’ll find intense presentation of acidity and sweetness alongside a textured mouthfeel.
For best results, we recommend you rest this coffee for at least 4+ weeks with the coffee peaking towards 6+ weeks off roast.
