Colombia Finca Milan "Nitro" Caturra
This is arguably the best tasting coffee that we've ever roasted. It's so vibrant and unique with very clear notes of Watermelon and Honeydew, some of our team even get Cantaloupe, and the hard candy sweetness of Jolly Ranchers. This is not your comforting, daily drinking type of coffee. "Nitro" is a wild, experimentally processed coffee that we suggest you try without any sugar or cream and that you share it with friends and family. Maybe we're just super nerdy, which we are, but we want to make sure you know that this is a really special coffee. More info below:
Located in the village of Betulia (Arabia township, Pereira), Finca Milán has been producing all types of coffee since 1982, including Pink Bourbon, Caturra, Colombia, Castillo Naranjal, and Catiope. This is where Julio Madrid and Julio Andrés Quiceno developed unique processing methods, such as “Culturing” and “Nitro” fermentations. They also process coffees using more traditional methods, like Washed and Natural processes. The farm also protects three natural water springs and features biological corridors with native guadua bamboo.
This lot is crafted using Cafe Uba’s (Finca Milan parent company) signature “Nitro Washed” fermentation, an innovative technique developed in-house. In this process, coffee is fermented inside a bioreactor with a mix of fruit must, starter cultures, and culturing lixiviates. During fermentation, the atmosphere purges oxygen with nitrogen and they closely monitor key variables such as temperature, pH, and Brix levels to keep the coffee in what has been identified as the optimal range. After fermentation the coffee is sun dried for 30 days.
The lots that we got from Finca Milan using their nitro or culturing processes remind us of the first time trying Natural Ethiopian coffees and thinking “how can coffee even taste like this?” The notes we get in this coffee are incredibly vibrant, making for such a fun cup of coffee. If you like fruity and unique coffees, we really can’t suggest trying this lot enough.
5.3oz. / 150 g WHOLE BEAN
Country: Colombia
Region: Betulia, Risaralda
Varietal: Caturra
Process: Nitro Fermentation
Altitude: 1,500 MASL
Cupping Notes: Honeydew, Watermelon, Jolly Rancher
(Coffee is roasted weekly on Wednesdays. All orders received after the end of business on any Tuesday will be roasted on the Wednesday of the following week and shipped on the Friday.)
This is arguably the best tasting coffee that we've ever roasted. It's so vibrant and unique with very clear notes of Watermelon and Honeydew, some of our team even get Cantaloupe, and the hard candy sweetness of Jolly Ranchers. This is not your comforting, daily drinking type of coffee. "Nitro" is a wild, experimentally processed coffee that we suggest you try without any sugar or cream and that you share it with friends and family. Maybe we're just super nerdy, which we are, but we want to make sure you know that this is a really special coffee. More info below:
Located in the village of Betulia (Arabia township, Pereira), Finca Milán has been producing all types of coffee since 1982, including Pink Bourbon, Caturra, Colombia, Castillo Naranjal, and Catiope. This is where Julio Madrid and Julio Andrés Quiceno developed unique processing methods, such as “Culturing” and “Nitro” fermentations. They also process coffees using more traditional methods, like Washed and Natural processes. The farm also protects three natural water springs and features biological corridors with native guadua bamboo.
This lot is crafted using Cafe Uba’s (Finca Milan parent company) signature “Nitro Washed” fermentation, an innovative technique developed in-house. In this process, coffee is fermented inside a bioreactor with a mix of fruit must, starter cultures, and culturing lixiviates. During fermentation, the atmosphere purges oxygen with nitrogen and they closely monitor key variables such as temperature, pH, and Brix levels to keep the coffee in what has been identified as the optimal range. After fermentation the coffee is sun dried for 30 days.
The lots that we got from Finca Milan using their nitro or culturing processes remind us of the first time trying Natural Ethiopian coffees and thinking “how can coffee even taste like this?” The notes we get in this coffee are incredibly vibrant, making for such a fun cup of coffee. If you like fruity and unique coffees, we really can’t suggest trying this lot enough.
5.3oz. / 150 g WHOLE BEAN
Country: Colombia
Region: Betulia, Risaralda
Varietal: Caturra
Process: Nitro Fermentation
Altitude: 1,500 MASL
Cupping Notes: Honeydew, Watermelon, Jolly Rancher
(Coffee is roasted weekly on Wednesdays. All orders received after the end of business on any Tuesday will be roasted on the Wednesday of the following week and shipped on the Friday.)
This is arguably the best tasting coffee that we've ever roasted. It's so vibrant and unique with very clear notes of Watermelon and Honeydew, some of our team even get Cantaloupe, and the hard candy sweetness of Jolly Ranchers. This is not your comforting, daily drinking type of coffee. "Nitro" is a wild, experimentally processed coffee that we suggest you try without any sugar or cream and that you share it with friends and family. Maybe we're just super nerdy, which we are, but we want to make sure you know that this is a really special coffee. More info below:
Located in the village of Betulia (Arabia township, Pereira), Finca Milán has been producing all types of coffee since 1982, including Pink Bourbon, Caturra, Colombia, Castillo Naranjal, and Catiope. This is where Julio Madrid and Julio Andrés Quiceno developed unique processing methods, such as “Culturing” and “Nitro” fermentations. They also process coffees using more traditional methods, like Washed and Natural processes. The farm also protects three natural water springs and features biological corridors with native guadua bamboo.
This lot is crafted using Cafe Uba’s (Finca Milan parent company) signature “Nitro Washed” fermentation, an innovative technique developed in-house. In this process, coffee is fermented inside a bioreactor with a mix of fruit must, starter cultures, and culturing lixiviates. During fermentation, the atmosphere purges oxygen with nitrogen and they closely monitor key variables such as temperature, pH, and Brix levels to keep the coffee in what has been identified as the optimal range. After fermentation the coffee is sun dried for 30 days.
The lots that we got from Finca Milan using their nitro or culturing processes remind us of the first time trying Natural Ethiopian coffees and thinking “how can coffee even taste like this?” The notes we get in this coffee are incredibly vibrant, making for such a fun cup of coffee. If you like fruity and unique coffees, we really can’t suggest trying this lot enough.
5.3oz. / 150 g WHOLE BEAN
Country: Colombia
Region: Betulia, Risaralda
Varietal: Caturra
Process: Nitro Fermentation
Altitude: 1,500 MASL
Cupping Notes: Honeydew, Watermelon, Jolly Rancher
(Coffee is roasted weekly on Wednesdays. All orders received after the end of business on any Tuesday will be roasted on the Wednesday of the following week and shipped on the Friday.)
