Josh’s Notes:
Like an upgraded, hopped up version of the classic Nitro Caturra, chosen as an especially good lot/example showcasing Finca Milan’s nitrogen processing. Using geisha no less. I wrote this to describe the bag open smell: “crazed.” There’s melon gummy candy, melona ice cream bars, sweet mint, golden kiwi, the list goes on. It is an amazing aroma. On grind, the that sweet scent of golden kiwi gets a boost. On wet, it’s so soft and sweet smelling. I wrote in my notes, “the melona bar is melting.” This is a very similar cup to the caturra version of the same processing, but enhanced on every level. It’s more delicate, more refined, more clean, and with a thicker, more satisfying body. This particular lot of coffee is expensive yes, but it is to be experienced.
Notes from the producer:
“This processing capitalizes on embryonic stress. Picking a coffee cherry kickstarts a metabolic process inside the seed to ultimately germinate, and we can take advantage of this increased cellular activity (and therefore increased temperature) during the fermentation process. Therefore, right after being picked the coffee cherries are placed in bags for 10-12 hours to quickly increase their internal temperature before being cooled in a water tank at 8-10 degrees Celsius. Next, the coffee is depulped and the mucilage collected, being placed in plastic barrels for an additional 10-12 hours to allow for oxidation. Finally, the whole batch heads to a sealed bioreactor, where it ferments for 4-6 days alongside added starter cultures and an injection of nitrogen. Finally, the coffee is removed to drying beds to sun-dry in thin layers for 15-20 days, until optimal moisture content is achieved.”
Roasted light-medium and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Like an upgraded, hopped up version of the classic Nitro Caturra, chosen as an especially good lot/example showcasing Finca Milan’s nitrogen processing. Using geisha no less. I wrote this to describe the bag open smell: “crazed.” There’s melon gummy candy, melona ice cream bars, sweet mint, golden kiwi, the list goes on. It is an amazing aroma. On grind, the that sweet scent of golden kiwi gets a boost. On wet, it’s so soft and sweet smelling. I wrote in my notes, “the melona bar is melting.” This is a very similar cup to the caturra version of the same processing, but enhanced on every level. It’s more delicate, more refined, more clean, and with a thicker, more satisfying body. This particular lot of coffee is expensive yes, but it is to be experienced.
Notes from the producer:
“This processing capitalizes on embryonic stress. Picking a coffee cherry kickstarts a metabolic process inside the seed to ultimately germinate, and we can take advantage of this increased cellular activity (and therefore increased temperature) during the fermentation process. Therefore, right after being picked the coffee cherries are placed in bags for 10-12 hours to quickly increase their internal temperature before being cooled in a water tank at 8-10 degrees Celsius. Next, the coffee is depulped and the mucilage collected, being placed in plastic barrels for an additional 10-12 hours to allow for oxidation. Finally, the whole batch heads to a sealed bioreactor, where it ferments for 4-6 days alongside added starter cultures and an injection of nitrogen. Finally, the coffee is removed to drying beds to sun-dry in thin layers for 15-20 days, until optimal moisture content is achieved.”
Roasted light-medium and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
