Risaralda Milan Agi Culturing
Finca Milan has developed plenty of new and innovative processing protocols, and this lot features their “culturing” process. This process involves fermenting the cherries using a specific culture; specifically, bacteria and yeasts gathered from pineapples.
The result is a mega juicy coffee that tastes and smells like grape bubble gum and drinks like aloe juice. It sounds weird, but is actually stunning. This coffee lives rent free in my head.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Finca Milan has developed plenty of new and innovative processing protocols, and this lot features their “culturing” process. This process involves fermenting the cherries using a specific culture; specifically, bacteria and yeasts gathered from pineapples.
The result is a mega juicy coffee that tastes and smells like grape bubble gum and drinks like aloe juice. It sounds weird, but is actually stunning. This coffee lives rent free in my head.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Finca Milan has developed plenty of new and innovative processing protocols, and this lot features their “culturing” process. This process involves fermenting the cherries using a specific culture; specifically, bacteria and yeasts gathered from pineapples.
The result is a mega juicy coffee that tastes and smells like grape bubble gum and drinks like aloe juice. It sounds weird, but is actually stunning. This coffee lives rent free in my head.
Roasted by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Caturra
Colombia
Pereira, Risaralda
Finca Milán
Julio Cesar Madrid Tisnes
1600 MASL
Agi Culturing
Parabolic Natural
Glitch | Tokyo, Japan