Tastes like: Cantaloupe, Lemon zest, Raw Pineapple
Light Roast | Finca Milán | Region: Pereira, Risaralda, Colombia | Varietal: Caturra | Processing: Nitro Washed (nitrogen-purged bioreactor fermentation) | Altitude: 1,600 MASL
Why This Coffee Stands Out
This lot runs through Café Uba's signature "Nitro Washed" fermentation — one of the more controlled processes you'll find in Colombia. After pulping, the beans go into a sealed bioreactor with fruit must, starter cultures, and culturing lixiviates, and the whole atmosphere is purged of oxygen and flooded with nitrogen. That anaerobic environment lets Julio's team steer the microbes precisely, tracking temperature, pH, and Brix in real time to hold the ferment inside a narrow optimal window. The result is a clean, fruit-forward cup with a creamy body — cantaloupe and raw pineapple up front, bright lemon zest keeping it lifted. It's washed-coffee clarity with an added layer of engineered fruit, and it comes from a farm treating fermentation as active R&D rather than a fixed recipe.
About Finca Milán:
Finca Milán is a family-owned, 250-hectare estate in Pereira, Risaralda, led by third-generation producer Julio César Madrid Tisnés, whose family has farmed the land for over 40 years. Julio has turned Milán into one of Colombia's benchmark farms for experimental coffee, investing heavily in fermentation infrastructure and microbial research. He works closely with his daughter, a biologist, to study how specific microorganisms shape flavor — a collaboration that feeds directly into processes like this Nitro Washed lot. Alongside Caturra, the farm cultivates a deep bench of varieties including Castillo, Colombia, Bourbon Rosado, Bourbon Rojo, and Catiope. The work has earned recognition on the sport's biggest stage: coffees from this program have taken bronze and silver medals in back-to-back years at the World Barista Championship.
Our light roasts develop their best flavors after 2-3 weeks, peak around 4 weeks, and remain delicious for longer. For extended freshness, consider freezing the coffee to preserve its quality even longer.
BREW RECIPE:
Ratio: 18 g coffee, 304 g water | Grind: medium-fine (EK43 ~7) | Filter: Cafec T-90 | Water: 198°F / 92°C
0:00 – 60 g (bloom)
0:30 – 120 g
0:45 – 180 g
1:00 – 240 g
1:05 – 297 g (gentle stir)
Total brew time: ~3:00
