If Colombia is on the forefront of coffee processing, Julio Madrid and Andres Quiceno, are the tip of the spear. They constantly experiment with different yeasts, starter cultures, and processing techniques. This Nitro Caturra might be the most adventurous coffee we’ve ever tasted! Andres encourages the coffee seeds to go through different metabolic stages in order to convert carbohydrates into different flavour compounds. After this stage, the coffee is placed into stainless steel tanks, along with different starter cultures and fruit musts, and then the tank is pressurized with nitrogen. During the fermentation, Brix, pH, and temperature are all closely measured. This type of processing puts a spotlight on the role of the producer in flavour development, which might not be to everyone’s tastes, but when the producers are as talented and careful as Julio and Andres it is worth celebrating: This coffee is unique and tells the story of innovative processing.
