FINCA MILÁN – NITRO TOFFEE CULTURING
This coffee represents where specialty coffee continues to move forward. At Finca Milán, traditional cultivation is paired with precise fermentation to explore how flavor can be shaped. This is a true "experimental" coffee that won't be found on grocery store shelves or even a many cafes.
Led by third-generation producer Julio César Madrid Tisnés, his craft is pushed forward through research and experimentation. The result is a coffee that carries depth, structure, and a level of sweetness that goes beyond what most people expect from black coffee.
PRODUCER
Finca Milán is a family-owned farm in Pereira, Risaralda, sitting at 1650 meters above sea level. The elevation supports consistent cherry development, allowing sugars to build gradually and contribute to a more structured cup.
Julio approaches coffee as both a craft and a scientific discipline. Over the past several years, he has invested in fermentation infrastructure, including bioreactors and fermentation systems. Working alongside his biologist daughter, he studies how specific yeast and cultures influence a coffee's development. The work at Finca Milán is carefully tracked, measured, and refined after each batch. This combination has positioned the farm as a reference point for modern specialty coffee in Colombia.
This is not the first time we have worked with Finca Milán, and it is great to have the opportunity to feature their coffee again. One of the most rewarding things as a roasters is getting to connect personally with producers and makers that truly love the craft. When you drink this coffee, you can really feel the care that has gone into it.
PROCESS: NITRO TOFFEE CULTURING
This lot is 100% Caturra, very carefully harvested at peak ripeness during the April to May window. After harvest, cherries are floated to remove defects before being placed into a sealed bioreactor. Then, a culture of yeast and bacteria is introduced, and nitrogen is injected to create an oxygen-limited environment. Fermentation is monitored at all times. Temperature, pH, and Brix are tracked against previous data to determine the precise endpoint before oxidation begins.
The coffee is then dried to 10 to 12 percent moisture before the outer fruit layers are removed.
This is where craft and science meet. The process is designed to build sweetness and structure with intention, allowing the final cup to be both expressive and controlled.
VARIETY: CATURRA
Caturra is a compact mutation of Bourbon that is widely grown throughout Colombia. It is known for its ability to produce high quality coffee when cultivated with care at high elevation. In this coffee, the variety provides a great foundation for this completely unique processing. Its structure allows the fermentation process to carry heavier sugars and more developed fruit characteristics without losing balance.
COFFEE PROFILE
For us, this is not a traditional coffee profile.
The nitro ferment alters this coffee's notes beyond what most people expect from a black coffee experience. The fruit sweetness, depth of flavor, and feel on the palate are all amplified compared to its washed or natural counterparts.
This coffee offers a wide range of notes starting immediately with cherry and banana. When paired with the rich cooked sugar notes like caramel and toffee, it is reminiscent of desserts like bananas foster. Finishing the cup with notes of walnut and almost a bourbon-like feel, this coffee is a true experience from start to finish.
BREWING THIS COFFEE
This coffee is best experienced as a pour-over or AeroPress.
POUR OVER (V60 Style)
Coffee: 25g
Water: 360g
Ratio: ~1:15
Bloom with 40–45g of water for about 30 seconds. Continue with two to three controlled pours until reaching full volume. Keep pours steady and avoid excessive agitation to maintain clarity.
AEROPRESS (Inverted Method)
Coffee: 18g
Water: 240g
Ratio: ~1:13
Add coffee and water just off boil, stir gently to fully saturate, and steep for 1:30. Flip and press slowly over 30 seconds.
COFFEE DETAILS
Origin: Colombia
Region: Pereira, Risaralda
Elevation: 1650 masl
Producer: Finca Milán, Julio César Madrid Tisnés
Variety: Caturra
Process: Culturing Nitro Fermentation
Harvest: April to May