Mauricio Shattah - Maragogype Nuruk Fermentation - Colombia

Producer: Mauricio Shattah Region: Tolima, Colombia Farm: Finca La Negrita Process: Nuruk Anaerobic Natural  (18 hour anaerobic nuruk fermentation, nitrogen flushed)  Variety: Maragogype Altitude: 1,900 - 2,100 MASL Notes: maraschino cherry, grape gummy bears, kiwi, pineapple turnover cake with rum

PLEASE NOTE: Orders placed by Thursday at 3pm are roasted on Fridays and shipped on Mondays. 

This coffee is roasted to order on Fridays only. 

Recommended Brew Ratios: Espresso: COMING SOON!

Origami Air S

Brew Ratio: 1:14.2

14 grams in, 200 ml water. Grind Size: ~950 microns Water Temperatures: 91 C (196 F) Filter: Sibarist Fast Cone Filter 4 x 50g pulses (incorporate the next pulse once most of the water drains) Time: 2 minutes (this includes a 30 second bloom time)

About Mauricio:

As our co-founder, Leon, finished his year-long course in Coffee Excellence via the ZHAW University, he got to know many wonderful people in his class. Mauricio Shattah was one of them. We got to meet him and his wife, Liliana Montoya in person when we were visiting our partners in Bogotá. Mauricio is a meticulously curious individual. From being a doctor to going to business school and creating a coffee shop business plan that took a life of its owns, to Liliana asking what his Doomsday Plan was. This question led to the purchasing of Finca La Negrita, closing the coffee shops and focusing on producing rare and beautiful coffees. His skills and knowledge as a doctor have come in handy when it comes to being meticulous about every step of the processing journey from soil to mill. Mauricio's coffees have had a lot of success on the competition stage this year and we're lucky to have our hands on some of this Nano Lot Competition Series Typica Mejorado Natural Anaerobic. 

The Process:

This coffee undergoes a unique nitrogen-flushed anaerobic fermentation at Finca La Negrita. Whole coffee cherries are fermented for 18 hours in sealed stainless steel tanks with Nuruk, a traditional Korean fermentation starter made from grains and commonly used to produce beverages such as makgeolli and soju.

During fermentation, the tanks are flushed with nitrogen, creating an environment that limits the buildup of carbon dioxide. In conventional anaerobic fermentations, carbon dioxide can dissolve into the moisture within the coffee cherries and form carbonic acid, which may contribute excessive sourness or overly intense fermented characteristics. By displacing these gases, the nitrogen-flushed process promotes greater clarity, balance, and expression of the coffee's inherent qualities. The tanks are stored in a darkroom that is climate controlled to 17˚C with less than 40% humidity. This allows him to control the pH, temperatures of the fermentation and zero exposure to light.

The coffee is then dried in a signature Mauricio style for 6-8 weeks in rooms that filter out UV rays and only allow infrared rays to penetrate to slowly "dehydrate"/dry the cherries. 

The result is a remarkably complex and elegant cup. In particular, this Maragogype variety seems to thrive under the Nuruk fermentation, revealing heightened aromatics, layered sweetness, and a vivid sense of character while maintaining exceptional clarity.

options come in 50 grams, 100 grams or 10 oz bag

This unique offering from Little Waves Coffee Roasters showcases the Maragogype varietal, famously known as the "elephant bean" for its oversized physical appearance. Cultivated by producer Mauricio Shattah in the Colombia · Tolima region, this lot undergoes a specialized Nuruk anaerobic natural process. While traditional natural-processed coffees often exhibit heavy fruit profiles, the introduction of Nuruk—a traditional fermentation starter—can introduce complex, unconventional acidity and depth to the cup.

When exploring the vibrant notes of maraschino cherry, grape gummy bears, kiwi, and pineapple turnover cake with rum, it is helpful to reference the flavor wheel to identify these distinct sensory markers. The intersection of the Maragogype varietal’s inherent characteristics and the intentional manipulation of processing methods highlights the innovative techniques currently shaping the specialty coffee landscape in Colombia. This lot serves as a compelling example of how experimental fermentation can transform the profile of a classic, large-bean varietal.