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Convection roasting is not the norm. It's hand-controlled and done in small batches, producing a sweet spot in the flavor profile without imposing burned or bitter flavors.
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Roast of the Week | Colombia Finca Milan
This was the pour over used to win the 2023 World Barista Championship. The nitro fermentation of these Catiope cherries will deliver one of the most fruit-forward cups, hot or cold.
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Tasting Notes: Fruit Medley
Cupping Score: 92
Bean Weight: 12 & 16 oz
Colombia produces some of the world's richest fruit-forward coffee, and this is an exceptional example. We get a lot of smile emoji's on orders of Blueberry Blossom, but we expect Finca Milan to exceed that response especially with cold brew. We tasted too many fruit — cherry, peach, elephant heart plum, strawberry — to pinpoint just one, but if you like complexity and sheen, this is the bean. Its syrupy finish is one from a discerning culturing, washing, and nitro fermentation. Ripe Catiope cherries are subjected to embryonic stress so that their temperature rises and falls, keeping them in the best condition. After pulping, the beans are placed in a bioreactor and inoculated with starter cultures (yeast and bacteria) and fruit must (crushed fruit juice). The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. The Finca Milan then spends 45 days resting before hulling and prepared for export — it is no wonder this was the crowning pour over in the world barista championship of 2023.