Colombia Finca Milan Culturing Nitro "Toffee" Fermentation Caturra

Cup Profile

Banana • Dried Cherry • Fruity Chocolate.

SCA Score 89

The smell of the beans is incredible. This one opens with a candy-like fruit character that leans into banana, dried cherry, and mixed berry aromatics. The wet aroma is intensely process-forward, giving off notes of banana runts, cherry candy, and sweet mixed fruit. There’s a deeper chocolate note underneath the fruit as it cools along with a soft creamy texture that rounds everything out nicely.

As the cup cools, the sweetness intensifies. The cup turns more lollipop-like and expressive, bringing back candy banana, cherry, and syrupy fruit notes with a lingering confectionary finish that keeps pulling you back in.

Farm + Processing:

Finca Milán | Nitro Toffee Culturing Process

Finca Milán is a family-owned coffee farm in Pereira, Risaralda, Colombia. The farm is led by third-generation producer Julio César Madrid Tisnés. Julio focuses his attention on cultivating a wide range of varieties including Caturra, Castillo, Colombia, Bourbon Rosado, Bourbon Rojo, and Catiope and on innovation, investing in fermentation infrastructure and microbial research. This mix of disciplines has made Finca Milán a benchmark for experimental specialty coffee in Colombia. He collaborates closely with his daughter, a biologist, to study the impact of microorganisms on flavor development.

About The Nitro Toffee Culturing Process

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 (yeast and bacteria). The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored against past data in order to time the end of the fermentation stage and initiate oxidation.

After leaving the bioreactor, the coffee is dried until reaching 10% - 12% moisture and the fruit is removed to separate the dried outer layers (skin and pulp) from the bean. This method produces a vibrant, fruit-forward cup with notes of banana, pineapple, strawberry milkshake, and a distinct toffee-like sweetness.