Colombia — Mauricio Shattah Sidra Provenance A legacy lot for Assembly. This Sidra from Mauricio Shattah was used by our Head of Quality, Claire Wallace, to place third at the World Barista Championship in 2022. This year, it returns to the world stage as the coffee selected by Jake Mummery, Irish Brewers Cup Champion and Door Café Manager, for his World Brewers Cup routine. A landmark coffee from our back catalogue, and a fitting addition. Explore our full 10-Year series. Process This Sidra lot from La Negrita reflects Mauricio Shattah’s precise, science-led approach to coffee production. To start, the ripe cherries were placed into stainless steel tanks with saccharomyces cerevisiae – a wine yeast – and fermented for 18 hours in a dark room at 17°c with a maximum humidity of 40%. The aim was to keep fermentation within the early alcoholic stages, where the yeast can bind alcohols with acids to produce esters. These compounds contribute to the coffee’s fruit-forward profile, while the breakdown of the cherry’s high sugar content helps create more vibrant aromatics. During fermentation, a constant nitrogen flush removed CO2 from the tank, preventing the formation of carbonic acid, which can lead to astringency. This helps preserve the coffee’s clarity, sweetness and velvety structure. After fermentation, the coffee was removed from the tanks and dried slowly over six to eight weeks, allowing a carefully controlled dehydration to protect the quality of the final cup.

Colombia — Mauricio Shattah Sidra Provenance A legacy lot for Assembly. This Sidra from Mauricio Shattah was used by our Head of Quality, Claire Wallace, to place third at the World Barista Championship in 2022. This year, it returns to the world stage as the coffee selected by Jake Mummery, Irish Brewers Cup Champion and Door Café Manager, for his World Brewers Cup routine. A landmark coffee from our back catalogue, and a fitting addition. Explore our full 10-Year series. Process This Sidra lot from La Negrita reflects Mauricio Shattah’s precise, science-led approach to coffee production. To start, the ripe cherries were placed into stainless steel tanks with saccharomyces cerevisiae – a wine yeast – and fermented for 18 hours in a dark room at 17°c with a maximum humidity of 40%. The aim was to keep fermentation within the early alcoholic stages, where the yeast can bind alcohols with acids to produce esters. These compounds contribute to the coffee’s fruit-forward profile, while the breakdown of the cherry’s high sugar content helps create more vibrant aromatics. During fermentation, a constant nitrogen flush removed CO2 from the tank, preventing the formation of carbonic acid, which can lead to astringency. This helps preserve the coffee’s clarity, sweetness and velvety structure. After fermentation, the coffee was removed from the tanks and dried slowly over six to eight weeks, allowing a carefully controlled dehydration to protect the quality of the final cup.