Colombia Finca Milan Culturing Nitro Toffee Fermentation Caturra GREEN

Highlights

“Finca Milán is a family-owned coffee farm in Pereira, Risaralda, Colombia, led by third-generation producer Julio César Madrid Tisnés. He cultivates varieties including Caturra, Castillo, Colombia, Bourbon Rosado, Bourbon Rojo, and Catiope, and invests in fermentation infrastructure and microbial research. He collaborates closely with his daughter, a biologist, to study the impact of microorganisms on flavor development. The Natural Toffee Culturing process is a unique, mixed fermentation protocol designed to enhance sweetness and complexity. It begins with selective harvesting of ripe cherries which are floated to remove defects. Cherries are then placed in a bioreactor and inoculated with a starter culture. The bioreactor is sealed and injected with nitrogen to facilitate metabolic processes. Temperature, acidity, and Brix degrees are closely monitored. After leaving the bioreactor, the coffee is dried until reaching 10% - 12% moisture and the fruit is removed.”