Colombia UBA - Nitro Fermented

Variety: Caturra Processing: Nitro fermented Region: Quindío Altitude: 1,400 masl Tasting notes: Watermelon, white tea and panela Producer information: Julio César Madrid is the third generation of a coffee-growing family. In 2014 he founded Café Uba with a clear idea: to do things differently and move away from Colombia’s traditional coffee model. Today Uba grows more than 20 varieties across three farms: Riviera, Milán and Buenos Aires. Their signature is the way they work with fermentation and drying. At Uba, fermentation is treated like a laboratory: they monitor temperature, pH and Brix throughout the process. Julio works with his daughter, María Antonia, a biologist who has researched how microbial starter cultures influence flavour. This meticulous work has earned them national and international recognition and a presence in barista championships. About the process: Nitro fermentation starts with an aerobic fermentation. The coffee is then pulped and moves to an anaerobic stage in a nitrogen-flushed reactor, which allows very precise control of the fermentation. The full fermentation can last between 4 and 6 days. The result is a coffee with the clarity of a washed and an extra layer of fruit.