This coffee crafted through an innovative process from Milan Farm in Colombia. This coffee is gaining significant attention and is featured by finalists in the World Barista Championships.
Milan Farm is nestled in the Andes Mountains of Risaralda province, benefiting from hot springs and volcanic soils at elevations ranging from 1,400 to 1,800 meters. Alongside crops like plantains, corn, and beans, the farm specializes in producing diverse microlots.
The production process for this coffee is remarkable: after harvesting, selecting, and pulping the cherries, the parchment coffee is placed into tanks for fermentation. Nitrogen and yeast are added to the tanks, and fermentation is carried out for four days under precise temperature control. Nitrogen enhances the fermentation process further. Following fermentation, the coffee is washed and naturally dried for 20 to 30 days.
This coffee stands out with its vibrant fruity flavors, redefining what coffee can taste like. It evokes the essence of a fruit basket, offering notes of melon, guava, strawberry, and watermelon. Its flavors evolve with changes in temperature and aging, making it an extraordinary experience to savor.
