Colombia - Pereira Nitro Fermentation Coffee

THE TEAM BEHIND THIS PROJECT
Finca Milán is a family-owned farm in Pereira, Risaralda, led by third-generation producer Julio César Madrid Tisnés. At 1650 meters above sea level, the farm benefits from cool mountain nights and steady ripening conditions that build density and sugar concentration in the cherry.
 
Julio is not simply preserving tradition. He is engineering progress. Over the past several years, he has invested heavily in fermentation infrastructure, bioreactors, and microbial research. Working closely with his daughter, a biologist, he studies how specific yeast and bacterial cultures influence flavor development. Finca Milán has become a benchmark for experimental specialty coffee in Colombia because its innovation is measured, documented, and repeatable.
 
COFFEE PROCESSING
This lot is 100 percent Caturra, selectively harvested at peak ripeness during the April to May harvest window.
 
After flotation to remove defects, whole cherries were placed into a sealed bioreactor and inoculated with a controlled starter culture of yeast and bacteria. Nitrogen was injected to create an oxygen-limited environment, allowing the microorganisms to metabolize sugars in a highly controlled way.
 
Fermentation was monitored in real time. Temperature, pH, and Brix were tracked against previous data sets to determine the precise endpoint before oxidation was initiated. The coffee was then dried to 10 to 12 percent moisture before the outer fruit layers were removed.
This is culturing, not improvisation. The goal is to amplify sweetness and complexity without sacrificing clarity.
 
We released this coffee in stores and allocated only ten bags to the website. It is a true micro lot.
 
THE SCIENCE BEHIND NITRO FERMENTATION
Culturing fermentation differs from spontaneous natural processing because the microbial population is intentionally selected and introduced.
 
Nitrogen injection reduces oxygen exposure, shifting microbial metabolism and influencing ester formation. Ester compounds are largely responsible for fruit-like aromatics such as banana and strawberry character. Controlled fermentation also helps manage acetic acid production, keeping brightness structured rather than sharp.
 
By tracking Brix levels, Julio can measure sugar consumption in real time, timing the transition from anaerobic fermentation to oxidation for optimal flavor development. The result is a cup profile that is fruit-forward yet structurally intact.

Geography:
Colombia

Region:
Pereira, Risaralda
 
Elevation:
1650 MASL

Producer:
Finca Milán, Julio César Madrid Tisnés

Variety:
Caturra

Processing:
Culturing Nitro Fermentation

Harvest:
April to May
 
Tasting Notes:
Cherry + Bourbon + Walnut + Caramel + Banana
 
* ONLY 10 BAGS AVAILABLE *