HATCH - Finca Milan Melona | Colombia - Cultured Embryonic Nitro Washed - Caturra

Hatch Coffee Roasters is located in Markham, Ontario, Canada

From HATCH

From La Baia:

“Julio Cesar Madrid and partner processing specialist Andres Julio Quinceno are a force in the industry to make people think bigger when it comes to coffee flavor. Finca Milan and Finca La Riveria are producing some of the biggest flavors in coffee at the moment. Located in the central foothills of the Andes Mountains within the Risaralda Department, Finca Milan’s young soil is enriched with nutrients from the relatively recent eruptions of nearby volcanoes. The wide thermal range of the microclimate reaches up to 30ºC in the daytime and can drop to 15ºC in the evening, allowing coffee cherries to develop complex and unique flavors. Of Finca Milan’s 250 hectares, 220 grow coffee with a focus on Caturra, Castillo, Pink Bourbon, and Catiope varieties. Julio Cesar Madrid is a third-generation coffee grower, and Finca Milan, a 250-hectare estate, has been in his family for over 40 years. Together with two other farms, Finca Riviera and Finca Buenos Aires, his family’s estates have won multiple awards and championships.

This unique adaptation of anaerobic processing was created by Andres Quinceno himself, and it capitalizes on something called embryonic stress to produce some really unique and exciting flavors. Andres has a unique approach to processing by putting the coffee seeds through different metabolic stages in order to convert carbohydrates into different flavour compounds. In the nitro washed process, ripe coffee cherries are subjected to embryonic stress so that the temperature of the cherries rises and falls to 12 degrees, keeping them in the best condition for further processing. 

After pulping, the beans are placed in a bioreactor and inoculated with starter cultures (yeast and bacteria) and watermelon fruit mossto. 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 beans are dried in solar dryers to 40% moisture 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.”