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#101 Nitro-Fermented Wash-Processed Coffee Beans from Colombia

#101 Nitro-Fermented Wash-Processed Coffee Beans from Colombia

Regular price $36.00 USD
Regular price Sale price $36.00 USD
Sale Sold out
Dreamy Melon! -- We've sold some pretty great coffees this year, but this one is probably the top. Clean, crisp sucrose sweetness, and fragrant melon flavor -- this marvelous flavor is a result of meticulous processing including constant monitoring, temperature control, and finely tuned fermentation. Must-try for sure. The excerpt below from the importer is worth reading to learn more about this processing method. We'll be dreaming about this one for a while!
  • Origin: Region Pereira, Risaralda
  • Elevation: 1650 masl
  • Farm/Producer: Finca Milan, Julio Cesar Madrid Tisnes
  • Varietal: Caturra
  • Processing: Culturing Nitro Fermentation Washed
  • Harvest Time: April - May

From the importer, Genuine Origin:

Colombia loves to excite us with new and innovative processing methods like this unique nitro washed coffee. At Finca La Riviera, where the coffee processing for Finca Milan takes place, producer Julio Cesar Madrid Tisnes designed and perfected different fermentation protocols for a variety of methods, including washed, honey, natural, cold press, culturing, and nitrogen fermentations.

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.Julio Cesar Madrid Tisnes is a third-generation coffee grower, and Finca Milan, a 250-hectare estate, has been in his family for over 40 years. Together with two other farms, Finca Riviera and Finca Buenos Aires, his family’s estates have won multiple awards and championships. Most recently, Italian barista, Danielle Ricci earned second place in the World Barista Championships in Athens, Greece.

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. Of Finca Milan’s 250 hectares, 220 grow coffee with a focus on Caturra, Castillo, Pink Bourbon, and Catiope varietals.
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