Phosphoric acid fermented
Joanna Jensen
Mauricio Shattah went back to his passion of specialty coffee growing after finishing his degree in medicine. Along with his wife Lilian, Mauricio searched for the right location for his farm for five years, before settling on a spot in Tolima. La Negrita is located at 1.780-2.100 masl, features four natural springs, rich volcanic soils and permanently shade grown coffee trees. This extremely limited Red Geisha was phosphor fermented and features taste notes of strawberry, hibiscus and rose hip.
| Mirco Mill | La Negrita |
| Region | Tolima |
| Altitude | 2000 m |
| Varietals | Geisha |
| Process | Phosphoric fermented |
| Harvest | August 2017 |
In coffee there are over thirty organic acids with perhaps the most common consisting of citric, malic, acetic, quinic, etc. But there is another branch of acids, namely norganic acids , that deserved special recognition, of these phosphoric acid plays a particularly important role.
In coffee, phosphoric acid makes up roughly less than 1% of coffee's dry matter and is believed to originate from the hydrolysis of phytic acid from the soil. However, unlike some of the other acids - phosphoric is by far the most potent and can easily be 100 times stronger than other acids. As such, many researchers believe that phosphoric acid plays a significant role in coffee's perceived acidity.
You can brew our coffees any way you want it
is just a matter of the right ratios.
Showcase the purest, cleanest and finest coffees we can get our hands on.
Promulgate the wisdom on varieties, terroir and processing.
Reflect the changing of the seasons in the coffees that we present.
Release and reveal the innate quality of each unique coffee.
Roast lightly and gently with an utmost respect for the raw material.
Create long lasting partnerships among farmers, roasters and baristas.
Reflect sustainability, traceability and a sound production throughout the whole process.
Embrace innovation in each step from cherry to cup.
Broaden the knowledge of a new nordic coffee approach.
Phosphoric acid fermented
Joanna Jensen
Mauricio Shattah went back to his passion of specialty coffee growing after finishing his degree in medicine. Along with his wife Lilian, Mauricio searched for the right location for his farm for five years, before settling on a spot in Tolima. La Negrita is located at 1.780-2.100 masl, features four natural springs, rich volcanic soils and permanently shade grown coffee trees. This extremely limited Red Geisha was phosphor fermented and features taste notes of strawberry, hibiscus and rose hip.
| Mirco Mill | La Negrita |
| Region | Tolima |
| Altitude | 2000 m |
| Varietals | Geisha |
| Process | Phosphoric fermented |
| Harvest | August 2017 |
In coffee there are over thirty organic acids with perhaps the most common consisting of citric, malic, acetic, quinic, etc. But there is another branch of acids, namely norganic acids , that deserved special recognition, of these phosphoric acid plays a particularly important role.
In coffee, phosphoric acid makes up roughly less than 1% of coffee's dry matter and is believed to originate from the hydrolysis of phytic acid from the soil. However, unlike some of the other acids - phosphoric is by far the most potent and can easily be 100 times stronger than other acids. As such, many researchers believe that phosphoric acid plays a significant role in coffee's perceived acidity.
You can brew our coffees any way you want it
is just a matter of the right ratios.
Showcase the purest, cleanest and finest coffees we can get our hands on.
Promulgate the wisdom on varieties, terroir and processing.
Reflect the changing of the seasons in the coffees that we present.
Release and reveal the innate quality of each unique coffee.
Roast lightly and gently with an utmost respect for the raw material.
Create long lasting partnerships among farmers, roasters and baristas.
Reflect sustainability, traceability and a sound production throughout the whole process.
Embrace innovation in each step from cherry to cup.
Broaden the knowledge of a new nordic coffee approach.
