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COLOMBIA — FINCA MILÁN, PEREIRA, RISARALDA | NITRO WATERMELON-INFUSED CO-FERMENT
A playful Colombian coffee with unmistakable watermelon character and a creamy texture. Watermelon candy and ripe cantaloupe lead the cup, supported by gentle caramel sweetness. Mild lactic acidity adds a soft tang, creating an unusual, memorable coffee for anyone who enjoys exploring experimental processing.
Tasting Notes
Watermelon candy, cantaloupe, and caramel; mild lactic acidity with medium body and a creamy mouthfeel.
Best Brews
Pour-over
AeroPress
Flash-chilled iced coffee
Origin
Finca Milán, Pereira, Risaralda, Colombia. This Caturra lot grows at approximately 1,500 meters and comes from the Café Uba team of Julio César Madrid Tisnés and Julio Andrés Quiceno. The Nitro process uses a nitrogen-modified fermentation environment with fruit must and starter cultures. Watermelon is included in the co-ferment, contributing directly to the flavor.
Roast
Light roast to retain fresh sweetness and fruit expression.
Brew Recipes
Pour-over: 18 g coffee / 300 g water, medium-fine grind, 91–94°C, 2:30–3:15 total brew time
AeroPress: 16 g coffee / 220 g water, medium-fine grind, 1:30–2:00 steep
Flash-chilled: 20 g coffee / 200 g hot water brewed directly over 120 g ice, medium-fine grind, 92–94°C
Storage
Store whole beans in a cool, dark place in an airtight container. For best flavor, enjoy within 3–4 weeks of roast.
COLOMBIA — FINCA MILÁN, PEREIRA, RISARALDA | NITRO WATERMELON-INFUSED CO-FERMENT
A playful Colombian coffee with unmistakable watermelon character and a creamy texture. Watermelon candy and ripe cantaloupe lead the cup, supported by gentle caramel sweetness. Mild lactic acidity adds a soft tang, creating an unusual, memorable coffee for anyone who enjoys exploring experimental processing.
Tasting Notes
Watermelon candy, cantaloupe, and caramel; mild lactic acidity with medium body and a creamy mouthfeel.
Best Brews
Pour-over
AeroPress
Flash-chilled iced coffee
Origin
Finca Milán, Pereira, Risaralda, Colombia. This Caturra lot grows at approximately 1,500 meters and comes from the Café Uba team of Julio César Madrid Tisnés and Julio Andrés Quiceno. The Nitro process uses a nitrogen-modified fermentation environment with fruit must and starter cultures. Watermelon is included in the co-ferment, contributing directly to the flavor.
Roast
Light roast to retain fresh sweetness and fruit expression.
Brew Recipes
Pour-over: 18 g coffee / 300 g water, medium-fine grind, 91–94°C, 2:30–3:15 total brew time
AeroPress: 16 g coffee / 220 g water, medium-fine grind, 1:30–2:00 steep
Flash-chilled: 20 g coffee / 200 g hot water brewed directly over 120 g ice, medium-fine grind, 92–94°C
Storage
Store whole beans in a cool, dark place in an airtight container. For best flavor, enjoy within 3–4 weeks of roast.