This is a high intervention nitrogen culture ferment coffee from Risaralda, Colombia. The Nitro Culture Fermentation process is a unique, mixed fermentation protocol designed to enhance sweetness and complexity. It begins with selective harvesting of ripe cherries which are floated to remove defects. Cherries are then placed in a bioreactor and inoculated with a starter culture (yeast and bacteria). The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored against past data in order to time the end of the fermentation stage and initiate oxidation.
After leaving the bioreactor, the coffee is dried until reaching 10% - 12% moisture and the fruit is removed to separate the dried outer layers (skin and pulp) from the bean. This method produces a vibrant, fruit-forward cup with very complex notes and sweetness.
When brewed, we preferred pour-overs with moderate doses (1:17), coarse grinds, and quick extraction times, regardless of brew device. Don’t push it too hard, lower water temps can also aid in getting that perfect cup. If using in espresso, grind courser and aim for a 1:3 ratio in 18-20 seconds.
Elevation - 5,490ft
Cultivar - 100% Caturra
Region - Pereira, Risaralda
This is part of our “Gold Label Selects” coffee sourced to push boundaries and palettes to new experiences. Usually very limited supply.
If you order the 200g option your coffee will ship in a generic white bag with a label. the 12oz option ships in our typical full sized bags.
This is a high intervention nitrogen culture ferment coffee from Risaralda, Colombia. The Nitro Culture Fermentation process is a unique, mixed fermentation protocol designed to enhance sweetness and complexity. It begins with selective harvesting of ripe cherries which are floated to remove defects. Cherries are then placed in a bioreactor and inoculated with a starter culture (yeast and bacteria). The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored against past data in order to time the end of the fermentation stage and initiate oxidation.
After leaving the bioreactor, the coffee is dried until reaching 10% - 12% moisture and the fruit is removed to separate the dried outer layers (skin and pulp) from the bean. This method produces a vibrant, fruit-forward cup with very complex notes and sweetness.
When brewed, we preferred pour-overs with moderate doses (1:17), coarse grinds, and quick extraction times, regardless of brew device. Don’t push it too hard, lower water temps can also aid in getting that perfect cup. If using in espresso, grind courser and aim for a 1:3 ratio in 18-20 seconds.
Elevation - 5,490ft
Cultivar - 100% Caturra
Region - Pereira, Risaralda
This is part of our “Gold Label Selects” coffee sourced to push boundaries and palettes to new experiences. Usually very limited supply.
If you order the 200g option your coffee will ship in a generic white bag with a label. the 12oz option ships in our typical full sized bags.
