If you’ve spent any time in the coffee world, you’ve probably heard about Finca Milan’s famous Nitro Process, a nitrogen fermentation with watermelon and washed caturra. This time, Julio Andres created something entirely new just for us: Nitro fermentation with gesha, processed as a natural. It’s bright, tropical, and wonderfully complex.
The idea sparked when Ben visited Finca Milan and asked if they’d ever tried a natural version of Nitro. Julio Andres ran with it, pairing gesha’s citrusy sweetness with that signature melon character. The combination is like a summer fruit salad in coffee form: juicy, sweet, and full of layers.
At Finca Milan in Pereira, Colombia, Julio crafts each coffee like a custom recipe, carefully matching specific yeasts, fruits, and conditions. His rare nitrogen-consuming fungal strain worked in harmony with watermelon fermentation and the delicate complexity of gesha, creating one of the most balanced and flavour-packed fruit-cultured coffees we’ve ever shared.
