From Colombia's Milan Estate, one of the hottest coffee farms in the world and used by finalists in the Barista world competition, comes a coffee with an innovative process.
The Milan Estate is located in the Andes Mountains of Risaralda province, where hot springs and volcanic soils extend from 1,400 to 1,800 meters above sea level. It produces a wide variety of micro-lots along with crops such as platanos (green bananas), corn, and beans.
The process for the coffee that will be introduced here is as follows: after the cherries are harvested, sorted, and pulped, the coffee is transferred to tanks for fermentation in the parchment coffee state. Nitrogen and yeast are added to the tanks, and the coffee is fermented for four days under strict temperature control. Fermentation is further accelerated by the addition of nitrogen. The coffee is then washed with water and allowed to dry naturally for approximately 20~30 days.
This coffee is characterized by a variety of fruitiness that overturns the concept of coffee. Melon, Guava, Strawberry, and Watermelon, reminiscent of a fruit basket, can be enjoyed very much as the temperature changes and ages.
