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Red Geisha Finca La Negrita Colombia



Taste notes: exceptional floral notes of tea rose and coffee flower.

One 8 oz. bag of whole bean Arabica coffee.

Red Geisha

  • Farmer: Mauricio Shattah
  • Farm: Finca La Negrita Villa Restrepo, Tolima, Colombia
  • Variety: Red Geisha (100% Colombian)
  • Elevation: 1780-2100 m
  • Processing: hand selected, 16 hours dry fermentation, spring water washed, sun dried on African raised beds

After finishing his education in medicine, Mauricio Shattah went to study business administration in the United States where he noticed that Colombian coffee was losing its international recognition. After some research, he realized that coffee was a sustainable business so he started a roasting company selling coffee in supermarkets to wholesale customers. His passion for specialty coffees began to emerge. Liliana, his wife, who has a big interest in ecology and environmental responsibility, convinced him to buy land in Colombia in order to grow coffee. It was Liliana’s idea to have a farm, grow coffee, build a path to the future, and be closer to nature. This is the reason why Finca La Negrita owes its name to Liliana, who Mauricio affectionately calls “Mi Negrita Linda.”

Offering a beautiful panoramic view of the Nevado del Tolima volcano, Finca La Negrita has special land and climactic characteristics. The sun doesn’t shine on farm directly all day so they don’t need any shade techniques, rain pours almost 365 days a year, they have natural springs and water sources, rich volcanic soil, and high altitudes. They grow Red and Yellow Geisha, Red and Yellow Bourbon, Laurina, Mokka, and Maragogype varieties. They plan to plant other new varieties like Typica, Mejorada, Bourbon Sidra, Java, and new Geishas among others.

Mauricio believes that everything he does on his farm has a scientific basis and can be controlled in order to produce specialty coffee with an very careful post-harvest process. Mauricio’s beans are 100% Colombian, fresh from the farm. Mauricio bought special variety seeds in Central America to grow on his farm and conducts new experiments with all of his coffee lots. He dreams to be the best coffee grower in the world and to be known worldwide for his perfect – no defect coffees. He plans to expand and try new and more exotic varieties in his farm while offering complete traceability to his coffee.

Chemex (The Best Way to Enjoy Our Coffee)

46g Coffee, Coarse Grind

710g Water (205 Degrees F)

Brew Time: 4½ – 5 minutes


  1. Rinse filter thoroughly with hot water.  Pour out rinse water.
  2. Add Ground coffee to filter, shake gently to even bed of grounds.
  3. Pour approximately 80 grams of water over the grounds, evenly soaking all grounds.  Be careful not to pour directly onto the filter.  Allow coffee to sit for approximately 40 seconds.
  4. After allowing the coffee to degas for 40 seconds, pour additional water gently on top of the grounds until the level of the slurry reaches approximately ⅓ of the way up the cone.  Be careful not to pour directly onto the filter.
  5. Continue adding water to maintain this slurry level until you reach the target brew weight (710 grams).  Ideally your coffee will finish brewing between 4:30 and 5:00 minutes.
  6. Dispose of the filter, swirl the coffee around inside the chemex and serve.
  7. Enjoy!



18g coffee, Medium-fine grind

200g water (170-180 Degrees F)

Brew Time: 2 minutes


  1. Invert Aeropress and preheat with hot water.
  2. Empty water and add coffee to brew chamber.
  3. Place Aeropress on scale and tare the scale.
  4. Start timer and add hot water.
  5. After all water has been added, stir the slurry (coffee & water mixture) until all grounds fully saturated.
  6. When timer reaches 1½ minutes, screw on filter chamber and flip over the Aeropress, placing it on top of a coffee mug.
  7. Gently press down on the plunger until you hear a hiss.
  8. Remove Aeropress from mug and enjoy!


34g of coffee

567g Water (95–205 Degrees F)

Brew Time: 2-3 minutes


  1. Start with clean filter and globes.
  2. Fill bottom globe with pre-heated water and place over heat. Let top globe rest on the bottom globe, but do not fit them together tightly .
  3. When water in bottom globe begins to boil, firmly fit the top and bottom globes together.
  4. Once all the water has risen to the top, measure it to be 200F – stir and/or turn down heat to dial in temperature.
  5. Add freshly ground coffee to the top chamber and stir to fully saturate all grounds. Let steep for 1 ½ minutes.
  6. After steeping time has passed, remove syphon from heat and stir grounds again.
  7. Brewing process is done when coffee in bottom globe bubbles.
  8. Remove top globe by gently rocking it back and forth to break the seal.
  9. Pour coffee into a decanter and enjoy!

French Press

27 g Coffee, Coarse Grind

400g Water (195-205 Degrees F)

Brew Time: 4 minutes


  1. Preheat french press with hot water.
  2. Add freshly ground coffee; place french press on scale and tare the scale.
  3. Start timer and begin adding hot water.
  4. Completely saturate all grounds with hot water.
  5. After 1 minute, stir the grounds front to back 4 times.
  6. Place the lid and plunger on top of french press.
  7. When the timer is at 4 minutes, gently press down the plunger.
  8. Decant into your favorite mug and enjoy!

Hario V60

25g Coffee, Coarse Grind

400g Water (195-205 Degrees F)

Brew Time: 3 minutes


  1. Place filter in V60, preheat filter, V60 and mug by pouring hot water through them.
  2. Add freshly ground coffee to filter, place everything on scale and tare the scale.
  3. Start timer and add 50g of water by pouring slowly into the center of the grounds.
  4. Allow the bloom to degas for 30s before adding more water.
  5. Continue to pour slowly into the center, keeping a consistent level to the slurry (coffee & water mixture).
  6. Ideal brew time is 3 minutes. After all water has been poured and filter begins to drip slowly, remove V60 and discard filter.
  7. Enjoy in your favorite mug!