Colombia Nitro Melon

• Country: Columbia
• Region: Risaralda
• Producer: Finca Milan
• Variety:  Caturra
• Processing: Watermelon Nitro Fermentation
• Altitude: 1600 MASL

The roaster's story:
The coffee is fermented in a bioreactor where it is combined with fruit must ( watermelon in this case ), starter cultures, and culturing leachates. The oxygen inside the bioreactor is replaced with nitrogen. Throughout this process, the temperature, pH, and Brix levels are closely monitored. The parameters for these fermentations are established based on continuous research and are adhered to a specific range of values. After fermentation and removing of the mucilage, the coffee beans undergo a meticulous drying process. They are first sun-dried for twenty days, soaking up the natural essence of the sun. This is followed by a five-day mechanical drying period to fine-tune the moisture content. This combination of drying methods preserves the beans’ delicate flavors and aromas.The coffee is fermented in a bioreactor where it is combined with fruit must ( watermelon in this case ), starter cultures, and culturing leachates. The oxygen inside the bioreactor is replaced with nitrogen. Throughout this process, the temperature, pH, and Brix levels are closely monitored. The parameters for these fermentations are established based on continuous research and are adhered to a specific range of values. After fermentation and removing of the mucilage, the coffee beans undergo a meticulous drying process. They are first sun-dried for twenty days, soaking up the natural essence of the sun. This is followed by a five-day mechanical drying period to fine-tune the moisture content. This combination of drying methods preserves the beans’ delicate flavors and aromas.