Colombia — Mauricio Shattah Sidra
Summary
A Sidra lot from Finca La Negrita, grown by Mauricio Shattah in Villa Restrepo, Tolima, Colombia, at 1800-2350 masl in a cool tropical climate. Ripe cherries were fermented in stainless steel tanks with saccharomyces cerevisiae wine yeast for 18 hours at 17°C, with a constant nitrogen flush to prevent carbonic acid formation, then dried slowly over six to eight weeks. The cup is fruit-forward with peach, dark rum and a velvety structure. This lot was used by Assembly's Head of Quality to place third at the World Barista Championship 2022.
Pour over
Ratio 1:17- Coffee in
- 15 g
- Water
- 255 g
- Time
- 2:25
- Temperature
- 96°C
- 0:00Bloom with 50 g of water. (30 s)
- 2.After bloom, pour to 150 g. Pause until the waterline hits the coffee bed, then repeat three more times to 250 g. Pour quickly, carefully and in a circular motion.
Pour slowly during the bloom to extract maximum flavour.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Region
- Tolima
- Producer
- Mauricio Shattah
- Altitude
- 1800 - 2350 m.a.s.l
- Variety
- Sidra
- Notes
- Peach, Rum
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The roaster
Assembly is an independent London roaster, based in Brixton since 2015 and a certified B Corp. Their whole angle is 'elevated brewing' — coffees are organised…
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