Finca Milan Catiope

The catiope varietal is a cross between caturra and the Ethiopian landrace coffee. This experimental varietal is known for its ability to be grown at lower elevations, with high yields and excellent quality.

In the nitrogen fermentation process that this coffee uses ripe coffee cherries are subjected to  stress so that the temperature of the cherries rises and falls to 12 degrees, which optimizes their temperature.

After the coffee is pulped, the beans are placed in a bioreactor and inoculated with starter cultures (yeast and bacteria) and fruit must. The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this data is monitored to evaluate the fermentation.

After leaving the bioreactor, the coffee beans are dried in solar dryers then transferred to mechanical dryers until reaching 10% - 12% moisture. The resting period in the warehouse is around 45 days before the coffee is hulled and prepared for export.

We are excited to bring you our roast straight to your cup— we hope you enjoy this as much as we do!