Colombia - Julio Cesar Madrid - Nitro Washed - Finca Milian - 8oz

Here, we've got some coffee art that's been imaginatively nitro-washed. Julio Cesar Madrid's lot sizzles like straight Watermelon Jolly Ranchers - although this is not a co-ferment, it presents with those fantastically fruit forward sips the co-ferments have become known for. Read more about this amazing coffee process below: 

We Taste: Watermelon Jolly Ranchers, Kiwi, Melon

Country: Colombia
Region: Risaralda
Farm: Finca Milán
Producer: Julio Cesar Madrid
Process: Nitro Washed
Variety: Caturra
Elevation: 1600 meters

Coffee Infos: 

Julio Madrid’s Finca Milán is located in Vereda El Hogar in the municipality of Pereira
in Colombia's Risaralda growing region. The farm is near the Los Nevados Natural
National Park, a 58,300 hectare reserve that surrounds the northern volcanic
complex formed by Nevado del Ruiz volcano. Here, Finca Milan rests 1600 meters
above sea level, receiving temperatures year-round of 18–28°C which contributes to
the quality climate conditions found on the property, benefiting the many varieties
grown on the farm including Castillo, Colombia, Caturra, Catiope, Pink Bourbon and
Red Bourbon. Finca Milán is the second largest farm in Café UBA, an alliance of farms
in Risaralda which also includes La Riviera and Buenos Aires.

Julio Cesar Madrid Tisnés is a third-generation coffee producer and has dedicated
himself to the production of quality coffees. This dedication has led him to focus on
producing coffee varieties that are relatively rare in Colombia and are known for their
complex cup profiles, including varieties like Sudan Rume, Yirgacheffe, Laurina, and
several others. Julio’s daughter, Maria Antonia Madrid, is a biologist who has
researched the organoleptic impact of using microbial starter cultures in coffee
fermentation, helping Julio to improve his processing methods.

This lot of Caturra coffee underwent Nitro Washed processing. Freshly harvested
coffee cherries were first fermented in bags for 10–12 hours. The fermented coffee was then pulped and fermented for another 10–12 hours in a plastic tank with the
mucilage still attached. The coffee was then fermented for 4–6 days in a sealed
bioreactor with added yeast and nitrogen before finally being sun dried for 15–20
days.