Region : Risaralda
Farm: Finca Milan
Farmer: JULIO ANDRES QUICENO
Processing: Nitro
Variety: Catiope
Altitude: 1600 m
Notes: aloe vera, violets, green tea
The nitro fermentation 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 yeast. The oxygen inside the bioreactor is replaced with nitrogen. During this stage, temperature, pH, and Brix levels are monitored, and these attributes must remain within a specific range determined by Julio Andres through research.
VIOLET – In the nitro fermentation process, pineapple, sugarcane, and lulo must are used along with microorganisms (Saccharomyces, Kazachstania humilis). These are mixed with coffee cherries and left to ferment until the pH, liquid temperature, and Brix levels reach the desired values set by Julio Andres.
The coffee is dried in solar dryers until reaching 40% humidity, then transferred to mechanical dryers until it reaches 10%–12% humidity.
