Colombia Finca Milan NitroSPECIAL LIMITED RELEASE LIGHT ROAST 8oz. whole bean coffee Nitro fermentation process Flavor Watermelon Jolly Ranchers! Sweet, slightly boozy and vibrant. Notes of pineapple, kiwi and pink grapefruit. A wild coffee perfect for dessert or to impress a coffee nerd. Info Located in the central foothills of the Andes Mountains within the Risaralda Department, Finca Milans young soil is enriched with nutrients from the relatively recent eruptions of nearby

SPECIAL LIMITED RELEASE

LIGHT ROAST
8oz. whole bean coffee
Nitro fermentation process

Flavor
Watermelon Jolly Ranchers! Sweet, slightly boozy and vibrant. Notes of pineapple, kiwi and pink grapefruit. A wild coffee perfect for dessert or to impress a coffee nerd.

Info
Located in the central foothills of the Andes Mountains within the Risaralda Department, Finca Milan’s young soil is enriched with nutrients from the relatively recent eruptions of nearby volcanoes. The wide thermal range of the microclimate reaches up to 30ºC in the daytime and can drop to 15ºC in the evening, allowing coffee cherries to develop complex and unique flavors.

This farm has developed a unique "nitro" process that produces some truly unique coffee. In the nitro washed process, ripe coffee cherries are subjected to embryonic stress so that the temperature of the cherries rises and falls to 12 degrees, keeping them in the best condition for further processing.
 
After pulping, the beans are placed in a bioreactor and inoculated with starter cultures (yeast and bacteria) and fruit must. The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored against past data in order to time the end of the fermentation stage and initiate oxidation.
 
After leaving the bioreactor, the coffee beans are dried in solar dryers to 40% moisture then transferred to mechanical dryers until reaching 10% - 12% moisture. The resting period in the warehouse is around 45 days before the coffee is hulled and prepared for export.