ABSTRACT - FINCA MILAN | COLOMBIA | NITRO MACERATION

ABSTRACT | FINCA MILAN | COLOMBIA | NITRO

Some coffees are grown. This one is engineered, with the same care, curiosity, and obsession you'd expect from people who've stood on the World Barista Championship podium.

Caturra Nitro is the work of two exceptional minds, Julio Cesar Madrid, a third-generation producer with deep roots in Risaralda's coffee culture, and Andrés Quiceno, the creative force driving cultivation and processing innovation at Finca Milan. Together, they've built something that goes well beyond a farm, a precision processing environment where experimentation and agricultural tradition sit side by side.

At 1,600 metres in Risaralda, the Caturra variety is already working with excellent raw material. But it's what happens after harvest that truly sets this coffee apart.

The cherries go through a carefully staged fermentation process unlike anything conventional. They begin by warming in bags before being cooled, depulped, and allowed to oxidise - then the real magic happens. The coffee enters a sealed bioreactor, inoculated with starter cultures and nitrogen gas, and ferments in a controlled environment for four to six days. After washing, it's sundried slowly over fifteen to twenty days. Every stage is deliberate. Every variable is managed. The result is a coffee of remarkable complexity and precision, one that has earned Finca Milan both bronze and silver medals at the World Barista Championship.

In the cup, expect something genuinely surprising. Vibrant watermelon sweets and pomegranate lead the way,  bold, playful, and instantly distinctive. It's a coffee that catches you off guard in the best possible way, with a clarity and brightness that speaks directly to the precision behind its processing.