This coffee is produced by Julio Cesar at Finca Milan, where meticulous cherry selection and tightly controlled fermentation protocols are central to quality. The lot is 100% Caturra, hand-harvested at peak ripeness to ensure high sugar density and fermentation consistency.

Following harvest, cherries are density-sorted and manually screened before entering a nitrogen-assisted anaerobic fermentation. By displacing oxygen with food-grade nitrogen, microbial activity is intentionally slowed and directed, allowing for controlled ester and alcohol development while suppressing sharp acidity and undesirable ferment flavors. This environment promotes elevated sweetness and pronounced aromatic compounds.

Fermentation is actively monitored for temperature, pH, and time, with the objective of pushing intensity while maintaining structural clarity. Once the target profile is achieved, the coffee is fully washed to stop fermentation and remove remaining mucilage, then dried slowly under controlled conditions to stabilize moisture content and preserve volatile aromatics.

In the cup, this is an intensely expressive coffee, defined by watermelon-like juiciness, bubblegum aromatics, and cotton candy sweetness. Despite its high-impact profile, the coffee remains clean and precise, reflecting both the technical execution of the nitro process and the inherent character of the Caturra variety