ABSTRACT - FINCA MILAN | COLOMBIA | NITRO MACERATION
A bold and distinctive coffee, ideal for filter brewing and adventurous espresso.
Expect a vibrant and expressive profile:
- Intense tropical fruit notes, led by watermelon, followed by a pomegranate sweetness.
- Bright, juicy acidity
- Layers of sweetness with a clean, structured finish
A bold and distinctive coffee, ideal for filter brewing and adventurous espresso.
Julio Cesar Madrid & Andrés Quiceno
Finca Milan, Risaralda, Colombia
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
Process: Nitro Fermentation | Culturing
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.
Innovation & Craft
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. Finca Milan represents a new wave of Colombian coffee, where deep agricultural tradition meets cutting-edge processing innovation.
Expect a vibrant and expressive profile:
- Intense tropical fruit notes, led by watermelon, followed by a pomegranate sweetness.
- Bright, juicy acidity
- Layers of sweetness with a clean, structured finish
A bold and distinctive coffee, ideal for filter brewing and adventurous espresso.
Julio Cesar Madrid & Andrés Quiceno
Finca Milan, Risaralda, Colombia
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
Process: Nitro Fermentation | Culturing
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.
Innovation & Craft
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. Finca Milan represents a new wave of Colombian coffee, where deep agricultural tradition meets cutting-edge processing innovation.
Details
Colombia
Risaralda
Finca Milan
Nitro Fermentation
Caturra
1600 MASL
From Pillar to Roast
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Home Brew Guides
A versatile, manual coffee maker designed for rapid brewing using a combination of immersion and air pressure.
A manual, pour-over style coffee maker made from a single, hourglass-shaped piece of glass. It uses specialised, thick paper filters that remove most oils and sediment.
A simple, manual coffee maker that uses an immersion brewing method, where coarse coffee grounds steep directly in hot water before being separated by a metal mesh plunger.
For home espresso machines that include a portafilter for espresso extraction and a steam wand for frothing milk.
