Colombia Finca Milán Nitro Toffee Culturing Caturra – SCA 89 | Fermented Coffee

Banana. Dried Cherry. Fruity Chocolate. SCA Score: 89.

Colombia Finca Milán Nitro Toffee Culturing Caturra opens with a candy-like fruit character that leans into banana, dried cherry, and mixed berry aromatics. The wet aroma is intensely process-forward — banana runts, cherry candy, and sweet mixed fruit, with a deeper chocolate note underneath. As the cup cools, sweetness intensifies into lollipop-like expressiveness: candy banana, cherry, and syrupy fruit with a lingering confectionary finish that keeps pulling you back in. The smell of the beans alone is incredible.

⏳ Resting: 7 days for pour-over. 10+ days for espresso. Espresso: 2.5:1 ratio in 24 seconds or less — faster shots are what we’ve been loving.

☕ Cup Profile

• Banana runts and cherry candy aroma
• Mixed berry and sweet fruit sweetness
• Deep chocolate note as it cools
• Soft, creamy texture
• Lollipop-like confectionary finish

🌱 Roast Details

• SCA Score: 89
• Roast Level: Light-Medium (11.4% weight loss, green moisture 9.7%)
• Whole Bean Color: 76.8 | Ground Color: 123.9 (Lebrew) — higher = lighter
• Varietal: Caturra

🌍 Farm: Finca Milán & Julio César Madrid Tisnés

Finca Milán is a family-owned farm in Pereira, Risaralda, Colombia, led by third-generation producer Julio César Madrid Tisnés. Julio cultivates a wide range of varieties — Caturra, Castillo, Colombia, Bourbon Rosado, Bourbon Rojo, and Catiope — and collaborates with his daughter, a biologist, to study the impact of microorganisms on flavor development. Finca Milán is a benchmark for experimental specialty coffee in Colombia.

⚗️ The Nitro Toffee Culturing Process

A unique mixed fermentation protocol designed to enhance sweetness and complexity. Ripe cherries are selectively harvested, floated to remove defects, then placed in a bioreactor inoculated with a starter culture of yeast and bacteria. The bioreactor is sealed and injected with nitrogen to facilitate microbial metabolic processes. Temperature, acidity, and Brix degrees are closely monitored against historical data to time the end of fermentation and initiate oxidation. After leaving the bioreactor, the coffee is dried to 10–12% moisture before the fruit is removed. The result: vibrant banana, pineapple, strawberry milkshake, and toffee-like sweetness.

⚙️ Available Sizes & Grinds

• Sizes: 4oz, 8oz, 2lbs, 5lbs
• Grinds: Whole Bean, Ground (Drip), Ground (Coarse), Espresso Grind