Colombia - Julio Madrid - Caturra Nitro

Regular price R 390.00

Unit price / per

Quantity

Prepared for

Variant

This item is a recurring or deferred purchase. By continuing, I agree to the cancellation policy and authorize you to charge my payment method at the prices, frequency and dates listed on this page until my order is fulfilled or I cancel, if permitted.

Notes: Watermelon Candy, Sweet melon and Slight Tropical

We have partnered with GIFT OF THE GIVERS with regards to donating 100% of the profit of the first 100 boxes to them for distribution to the war in GAZA.

Producer: Julio Madrid

Farm: Finca Milan

Region: Risaralda

Varietal: Caturra

Altitude: 1700 masl

Watermelon Candy, Sweet Melon and Clean Tropicals.

SCA Score - 88+ Points

Julio Cesar Madrid is a name you've seen here before - he's the director of the joint farms, Finca La Riveria and Finca Milan, which were first cultivated by Julio's ancestors over forty years ago. Together with his business partner and master processor, Andres Julio Quinceno, Julio Madrid has made it his life's work to produce incredible coffees and practice innovative and exacting processing methods. This Caturra lot, which underwent a unique style of anaerobic fermentation that utilizes nitrogen injection, is a stunning example of those two goals being executed perfectly, together.

Caturra Nitro Process

Nitrogen fermentation is the next step forward from Culturing fermentation. In 2020 the Coffee Uba team conducted research with the Universidad de los Andes in Colombia, the research was called Metagenomic, metabolomic, and sensory characteristics of fermented coffee (Coffea arabica var. L Castillo) inoculated with microbial starter cultures. This research allowed Julio and his team to understand many things that happen in their fermentations, especially the type of yeasts and bacteria that are part of the fermentations, so they decided to create a stainless steel bioreactor with the ability to retain gases and exchange, to measure temperature and take samples of the leachate/mossto of the fermentation, to provide the best environment for these yeasts and bacteria to work efficiently together with the coffee.

The nitrogen fermentation starts with a selection of only ripe coffee beans. After the coffee is harvested it is left in the autonomous fermentation stage between 24 and 36 hours.
After this fermentation step, the coffee is pulped and put into the bioreactor.
After the coffee enters the bioreactor, our starter and leache cultures are applied and the bioreactor is closed.
After the bioreactor is sealed, oxygen is removed from the inside and nitrogen is applied.
From this stage of fermentation, the temperature, acidity, and activity of the fermentation are monitored using the leachate/mossto, until it reaches the desired conditions to know when to stop the fermentation.
When the fermentation is finished, the coffee is taken for solar drying (it is not washed) and left to dry in the sun until the coffee reaches 25% humidity and then taken to mechanical drying until the coffee reaches a humidity between 10 and 12%
After the coffee is dried, it is taken to the cellar for a stabilization stage between 15 and 30 days.

Varietal: Caturra

Process: Nitrogen Fermentation Washed

Altitude: 1700 masl

Notes: Watermelon Candy, Sweet melon and Slight Tropical

SCA Score: 88+ Points

Main menu

Caturra Nitro Process

Your cart -