Tasting Notes

Cantaloupe, Lychee & Goose Merry

Roast Level

Process

Nitro Culturing Washed

Particulars

Elevation:	1,700 m
Variety:	Caturra
Process Type:	Nitro Culturing Washed
Producer:	Finca Milan

About this Specialty Coffee

At The Espresso Lab, we are constantly in pursuit of boundary-pushing coffees — those that reflect not just terroir, but innovation and intentional craftsmanship. Our Finca Milan Caturra Nitro Washed is a bold expression of this ethos, showcasing a cutting-edge nitrogen fermentation process developed by third-generation producer Julio Cesar Madrid Tisnes.

Grown in the nutrient-rich volcanic soils of Colombia’s Risaralda Department, this Caturra lot benefits from a unique microclimate in the foothills of the Andes, where dramatic temperature swings encourage deep sweetness and vibrant acidity in the cherry.

The coffee undergoes nitrogen-assisted fermentation at Finca La Riviera, where the ripe
cherries are first subjected to controlled embryonic stress to optimize their condition. After
pulping, the beans are placed in a sealed bioreactor, inoculated with yeast, bacteria, and fruit must, and infused with nitrogen to support microbial activity and enhance complexity. Once the ideal fermentation point is reached — monitored through acidity, Brix, and temperature data — the beans are gently dried using both solar and mechanical methods before being rested for 45 days.

The result is a strikingly clean yet adventurous profile, marked by vivid fruit clarity, layered
acidity, and a long, elegant finish — a testament to the vision and precision of Julio and his team.

This lot is a tribute to Colombia’s rich coffee heritage and its commitment to innovation. We are proud to bring this exclusive offering to The Espresso Lab’s tasting experience — a rare glimpse into the future of fermentation and Colombian coffee excellence.