Catiope coffee cultivar is a cross between Colombian Caturra and an Ethiopian landrace, hence the name “CAT(urra) + (e)TIOPE.” Developed in an experimental station operated by CENICAFE in Cauca, the cultivar is valued for its low-growing, high-bearing trees and high cup quality

Catiope Coffee Variety Nitro Washed Process Details
1-In the nitrogen fermentation 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.

2-After pulping, the beans are placed in a bioreactor and inoculated with starter cultures (yeast and bacteria) and fruit must. 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.

3-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.

Finca Milan 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 varietals.

Origin: Colombia
Farm: Milan
Region: Risaralda
Altitude: 1600 m.s.l.

DIRECT TRADE
Julio Madrid & Julio Quiceno/Cafe Uba (Milan Farm) – Lucky Cat - YOU 🫵🏼