Colombia Finca Milan | Nitro Cofermentation

Colombia Finca Milan | Nitro Cofermentation

€14,90 EUR

Size: 100g

100g 250g

Quantity:

Vibrant, expressive, and entirely unforgettable.

What it tastes like: An absolute explosion of tropical fruit and rich, refined sweetness. Expect vivid notes of exotic mangosteen and vibrant passiflora (passion fruit) layered with a deep, sugar cane sweetness and an expressive floral-fruity aroma. A bright acidity lifts a creamy body, with a long, juicy, and clean finish.

Why we love it: Finca Milán is here to show what happens when heritage meets radical processing innovation. Producer Julio Andrés Quiceno is a true master of experimental fermentation. With this "NG" (New Generation) lot, he pairs a familiar varietal base of Caturra and Castillo with a highly controlled Nitrogen Co-Fermentation. This innovative infusion-style process builds an incredibly distinct and exotic sensory profile, unlocking intense tropical and creamy notes rarely found in traditional lots. It’s a masterclass in how cutting-edge processing can elevate classic varieties into something truly extraordinary.

Best way to drink it: Its explosive fruit character and sugary sweetness truly shine as a pour-over (filter), giving the complex tropical notes of mangosteen and passiflora plenty of room to breathe. However, it also pulls a spectacular, fruit-forward espresso. No matter how you brew it, prepare to be surprised.

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Colombia Finca Milan | Nitro Cofermentation

€14,90 EUR

PROCESS

Nitro Cofermentation (Infusion)

CUPPING SCORE

88+

ROAST LEVEL

Light

Profile

Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Grape, Lemongrass, Basil, Light and Sparkling

Variety: Ombligon
Altitude: 1.700 – 1.800m
Process: *Detailed process below
Quality score: 88+
Light roast

100% Arabica Coffee

Net weight: 100g/250g

More about this coffee

Nestled in the high-altitude terroir of Betulia, within the Risaralda region of Colombia, Finca Milán has been producing coffee since 1982. Today, under the visionary leadership of fermentation expert Julio Andrés Quiceno, the farm has become a worldwide benchmark for processing innovation. Finca Milán is where advanced techniques like Nitrogen Co-Fermentation are conceptualized and perfected, pushing the boundaries of specialty coffee while honoring the land. The farm is deeply committed to environmental sustainability, protecting local water springs and native biological corridors. This particular lot brings together meticulously harvested Caturra and Castillo varieties, coaxed through a precise, controlled intervention that earned a phenomenal specialty score of 88 points.

About the Process – NG

This coffee is classified as an infusion process, a style that aims to build a more distinctive and aromatic cup profile through a highly controlled intervention during processing. In this type of coffee, the goal is usually to intensify specific flavor expressions and create a more exotic sensory experience, often with elevated fruit character, sweetness, and aromatic impact. In this lot, the profile points toward tropical and floral-fruity notes, supported by a sugar-like sweetness.

Caturra and Castillo varieties were used in its production. Together, they provide a balanced and reliable base that supports the more expressive character developed through the infusion-style process.

Brew Guide

---
FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:45
Water Temperature: 92°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°C) = less bitterness, more acidity.

---
COLD BREW:

Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.

Profile

Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Grape, Lemongrass, Basil, Light and Sparkling

Variety: Ombligon
Altitude: 1.700 – 1.800m
Process: *Detailed process below
Quality score: 88+
Light roast

100% Arabica Coffee

Net weight: 100g/250g

More about this coffee

Nestled in the high-altitude terroir of Betulia, within the Risaralda region of Colombia, Finca Milán has been producing coffee since 1982. Today, under the visionary leadership of fermentation expert Julio Andrés Quiceno, the farm has become a worldwide benchmark for processing innovation. Finca Milán is where advanced techniques like Nitrogen Co-Fermentation are conceptualized and perfected, pushing the boundaries of specialty coffee while honoring the land. The farm is deeply committed to environmental sustainability, protecting local water springs and native biological corridors. This particular lot brings together meticulously harvested Caturra and Castillo varieties, coaxed through a precise, controlled intervention that earned a phenomenal specialty score of 88 points.

About the Process – NG

This coffee is classified as an infusion process, a style that aims to build a more distinctive and aromatic cup profile through a highly controlled intervention during processing. In this type of coffee, the goal is usually to intensify specific flavor expressions and create a more exotic sensory experience, often with elevated fruit character, sweetness, and aromatic impact. In this lot, the profile points toward tropical and floral-fruity notes, supported by a sugar-like sweetness.

Caturra and Castillo varieties were used in its production. Together, they provide a balanced and reliable base that supports the more expressive character developed through the infusion-style process.

Brew Guide

---
FILTER:

Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:45
Water Temperature: 92°C (201°F)
Grind: Medium (appr. 650 μm)

Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.

- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.

- Higher temperature (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°C) = less bitterness, more acidity.

---
COLD BREW:

Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)

For cold brew concentrate use 1:7 coffee-to-water ratio.