La Negrita - Nevado

Producer – Shattah

I sometimes joke that Shattah is like the “Colombian Lost Origin.” Having once been a doctor, his expertise in microbial strain purification is on par with Franz. This year, we received a particularly special lot from him, known as the “Nevado Batch.”

The Nevado Batch

Produced on the upper volcanic slopes—almost at the snow line—this lot was designed with the idea that the cold climate could further refine microbial control. From cultivation and processing, all the way through transportation, every step was carefully managed at low temperatures. This meticulous approach makes the batch exceptionally unique.

Finca La Negrita 

The farm is run by former radiation oncologist Dr. Mauricio Shattah and his wife Liliana. It is located near Ibagué, on the slopes of Nevado del Tolima—a snow-capped volcano rising to 5,276 meters.

Farm Geography and Environment

The estate lies within the valley rift zone, at elevations of 1,800–2,350 meters. This high-mountain, mist-laden environment offers limited sunlight, cool nights, morning dew, and dense fog throughout the year—all factors that slow the ripening of coffee cherries, allowing flavors to become more concentrated and complex. The farm also preserves native rainforest, natural spring water sources, and fertile volcanic soil. Only about 10% of the land is dedicated to coffee cultivation, while the rest is maintained as native vegetation to support biodiversity.

Varieties and Processing

Finca La Negrita cultivates a range of rare varieties. Among its experimental processes is the Nitrogen-flushed Anaerobic Natural, which, especially when applied to varieties like Mokka, produces flavor notes reminiscent of raspberry jam, blackcurrant, and purple grapes.