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Colombia Risaralda Pereira Finca Milán Caturra Nitro Watermelon Infused
$10.00 - $678.76
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Country: Colombia
Region: Pereira, Risarada
Coordinates: Coming Soon
Farm: Finca Milán
Farmer/Grower: Julio César Madrid Tisnés and Julio Andrés Quiceno
Altitude: 1500 m.a.s.l.
Grade: Product of Colombia
Varieties: Caturra
Processing: Infused co-ferment, sequential washed
Marks: 003-0037-2891
Reference ID: HA-26126-04
Humidity: 11.60%
Density: 1.11 g/ml
Harvest Date: April, 2026
Arrival Date: July, 2026
SCI Cupping Score: 86.5
- Watermelon, watermelon, watermelon! This watermelon infusion/co-ferment delivers it’s namesake. We also note cantaloupe, watermelon candy and other melon notes with a mild lactic acidity and a medium body with a creamy mouthfeel.
- We recommend roasting this coffee at a light roast with a quick approach through Maillard reaction to pop the complex fruit acidity. A shorter post crack development time will preserve the fresh sweetness. In our experience, these types of alternative processed coffees can have a very quiet first crack.
Finca Milán is a part of Café Uba, a coffee project built around two producers, Julio César Madrid Tisnés and Julio Andrés Quiceno
Café Uba's full operation includes four farms, a dry mill, a processing station, a roasting center, a cupping lab and a barista training lab.
This lot uses the Nitro process, Café Uba's own take on fermentation. The coffee ferments inside a bioreactor along with fruit must, starter cultures, and culturing lixiviates, while the oxygen inside gets replaced with nitrogen to create a modified atmosphere around the beans. The team tracks temperature, pH, and Brix levels throughout to keep the fermentation inside a defined range. Watermelon is part of the co-ferment on this lot, and it shows up clearly in the cup alongside cantaloupe and caramel notes. After fermentation, the coffee dries on raised beds for 25 days, then finishes with five days of mechanical drying.
Café Uba backs this work with outside research. Along with Cenicafé and Universidad de los Andes, the team published a study on the fermentation methods developed at Finca Milán, looking at how starter cultures change the microbial community during fermentation and the cup that results.