Region : Risaralda
Farm: Finca Milan
Farmer: JULIO ANDRES QUICENO
Processing : Nitro Washed
Variety: Caturra
Altitude : 1400 m
Notes : watermelon, cantaloupe
The nitrofermentation process is a fermentation technique created by farmer Julio Andres Quiceno in which coffee is fermented in a bioreactor where it is mixed with fruit must, starter cultures and cultured yeasts, and the oxygen inside the bioreactor is replaced by nitrogen, in this stage the temperature, ph and brix degrees are monitored. These attributes must be on a scale of values determined by Julio Andres through research.
BUBBLE GUM - in the nitro fermentation process, a must of pineapple, sugar cane and watermelon is used together with microorganisms (Saccharomyces, Kazachstania humilis), it is mixed with coffee cherries and left to ferment until the PH, liquid temperature and Brix degrees reach the values desired by Julio Andres. Drying: Sun-drying for 25 days and mechanical drying for 5 days.
