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Finca Milan sits in the village of Betulia, nestled in the Arabia township of Pereira in Colombia's Risaralda department. The farm has been producing coffee since 1982, but it's the innovative work of Julio Madrid and Julio Andrés Quiceno that has put it on the map. Together, they've developed proprietary fermentation techniques—including what they call "Culturing" and "Nitro" processes—that push the boundaries of what Colombian coffee can taste like.
The "Nitro" process used on this lot is a striking example of that innovation. After harvest, the Caturra cherries are fermented alongside pineapple and mangosteen oils and carefully selected microorganisms in a restricted-oxygen environment for 144 hours. The result is then slowly sun-dried over 30 days, allowing the fruit-forward character to develop fully. It's experimental processing at its most intentional—grounded in years of hands-on work at the farm level.
Culturing Nitro Fermentation: This is not a standard natural or washed process. The "Nitro" method introduces tropical fruit oils and selected microorganisms into the fermentation tank under restricted oxygen conditions for an extended 144-hour cycle. The long, slow sun-drying that follows allows the coffee to develop an exceptionally candy-like sweetness and juicy melon character that's unlike anything produced by conventional processing.
Cupping notes: This coffee opens with a rush of ripe watermelon sweetness and creamy honeydew melon, finishing with a bright, candy-like quality reminiscent of Jolly Rancher. The body is silky and the overall impression is of a coffee that blurs the line between fruit juice and coffee in the best possible way.
10 oz. / 284 g WHOLE BEAN
Country: Colombia
Region: Betulia, Risaralda
Producer: Julio Madrid & Julio Andrés Quiceno, Finca Milan
Varietal: Caturra
Process: Culturing Nitro Fermentation
Roast Level: Light
Elevation: 1,400 masl
Cupping Notes: Watermelon, Honeydew, Jolly Rancher
Body: Silky
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Finca Milan sits in the village of Betulia, nestled in the Arabia township of Pereira in Colombia's Risaralda department. The farm has been producing coffee since 1982, but it's the innovative work of Julio Madrid and Julio Andrés Quiceno that has put it on the map. Together, they've developed proprietary fermentation techniques—including what they call "Culturing" and "Nitro" processes—that push the boundaries of what Colombian coffee can taste like.
The "Nitro" process used on this lot is a striking example of that innovation. After harvest, the Caturra cherries are fermented alongside pineapple and mangosteen oils and carefully selected microorganisms in a restricted-oxygen environment for 144 hours. The result is then slowly sun-dried over 30 days, allowing the fruit-forward character to develop fully. It's experimental processing at its most intentional—grounded in years of hands-on work at the farm level.
Culturing Nitro Fermentation: This is not a standard natural or washed process. The "Nitro" method introduces tropical fruit oils and selected microorganisms into the fermentation tank under restricted oxygen conditions for an extended 144-hour cycle. The long, slow sun-drying that follows allows the coffee to develop an exceptionally candy-like sweetness and juicy melon character that's unlike anything produced by conventional processing.
Cupping notes: This coffee opens with a rush of ripe watermelon sweetness and creamy honeydew melon, finishing with a bright, candy-like quality reminiscent of Jolly Rancher. The body is silky and the overall impression is of a coffee that blurs the line between fruit juice and coffee in the best possible way.
10 oz. / 284 g WHOLE BEAN
Country: Colombia
Region: Betulia, Risaralda
Producer: Julio Madrid & Julio Andrés Quiceno, Finca Milan
Varietal: Caturra
Process: Culturing Nitro Fermentation
Roast Level: Light
Elevation: 1,400 masl
Cupping Notes: Watermelon, Honeydew, Jolly Rancher
Body: Silky
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)