One in a melon
Country
Colombia
Region
Risaralda
Farm
Finca Milàn
Producer
Julio Cesar Madrid
Variety
Caturra
Mounting height
1600 m.a.s.l.
Suited for
Filter & Espresso
Preparation
Nitro Fermentation
For us, watermelon is the epitome of summer: fresh, fruity and sweet. And this coffee definitely evokes that summer feeling. We believe it is the perfect coffee for a refreshing cold brew. But this coffee is not to be underestimated hot, either as a pour-over or an espresso. And no matter how sophisticated your barista skills and brewing methods, you will always find the watermelon - one in a melon.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 94 °C
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First pour: Let coffee bloom with 60ml of water for 40sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 10sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 50g
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Extraction time: 26sec
Julio Cesar Madrid Tisnés' Finca Milán is located in the Vereda El Hogar, in the municipality of Pereira, in Colombia's Risaralda region, at an altitude of 1,600 metres. Temperatures here range from 18-28°C throughout the year, contributing to the favourable climatic conditions from which the many varieties grown on the farm - such as our Caturra - benefit.
Julio is a third generation coffee grower and is committed to growing quality coffee. This commitment has led him to focus on the production of coffees that are relatively rare in Colombia and known for their complex cup profiles, including varieties such as Sudan Rume, Yirgacheffe, Laurina and several others. Julio's daughter, Maria Antonia Madrid, is a biologist who has researched the organoleptic effects of using microbial starter cultures in coffee fermentation and has helped Julio improve his processing methods.
Nitro-fermentation begins with freshly harvested coffee cherries, which are placed in a bag for 10 to 12 hours to achieve a rapid rise in temperature. During this time, the carbohydrates are broken down into sugar. The coffee is then cooled to 8 to 10 degrees in a tank of water and then de-pulped. It is then placed in a sealed container for another 10 to 12 hours before being mixed with starter cultures and enriched with nitrogen in a sealed bioreactor. During this fermentation process, which takes 4 to 6 days, the coffee is constantly monitored by the Finca Milàn team. Once fermentation is complete, the coffee is washed and dried in the sun for 15 to 20 days to reach its ideal moisture content.
