Catiope
Nitro Washed
Catiope Nitro Washed
– Data Sheet
Region: La Riviera – Colombia
Altitude: 1.700 m.a.s.l
Varieties: Catiope
Drying: Solar-Drying
Processing: Washed
Fermentation: Nitrogen Culturing
Notes: Kiwi, Passion Fruit, Jasmine Honeysuckle, Orange Blossom, Lychee. Clean, Smooth and Balanced
SCA Score: >87
Farm Info
Finca Milan, located in Pereira, Risaralda, is owned by Julio Cesar Madrid, a third-generation coffee producer. The farm has been in the Madrid family for 40 years and now spans 50 hectares. Originally focused on traditional coffee, Finca Milan transitioned to specialty coffee production, blending traditional methods passed down from Rafael Madrid with innovative techniques introduced by Julio.
The farm specializes in unique processing methods, including Natural, Washed, Honey, and Culturing.
Processing Method
Nitrogen fermentation advances beyond Culturing fermentation, developed through research by Coffee Uba and Universidad de los Andes in 2020. This study, focusing on microbial starter cultures in fermented coffee, led Julio and his team to design a stainless steel bioreactor. The bioreactor retains gases, measures temperature, and samples leachate to optimize the environment for yeast and bacteria.
Process:
- Selection: Only ripe coffee cherries are handpicked.
- Autonomous Fermentation: Cherries undergo natural fermentation for 24–36 hours before pulping.
- Bioreactor Fermentation: Pulped coffee enters the bioreactor, where starter cultures and leachate are added. Oxygen is removed, and nitrogen is injected to create an anaerobic environment. Temperature, acidity, and fermentation activity are monitored to determine the optimal endpoint.
- Drying: Coffee is solar-dried to 25% humidity, then mechanically dried to 10–12% humidity.
