Colombia

Melon Blast

Watermelon · Honeydew melon · Peach · Sweet

Roasted Coffee

€17,80

(€8,90/100g)

Tax included. Shipping calculated at checkout

Size:

200 g

Variant

Granulation

Facts

Country	Colombia
Region	Risaralda, Pereira
Farm / Farmer	Julio Cesar Madrid, Finca Milán
Variety	Caturra
Processing	Culturing Nitrogen Fermentation
Altitude	1800 m

Farm History

Finca Milán has been a cornerstone of coffee culture in El Hogar, Pereira for over 40 years. Julio César Madrid Tisnes, an experienced third-generation coffee farmer, runs the farm with great passion, tradition, and a spirit of innovation. On around 200 hectares, varieties such as Caturra, Castillo, and Pink Bourbon are cultivated. Thanks to the volcanic soil, cool and humid climate, and elevation between 1,600 and 1,800 meters, the beans develop unique and complex flavors.

The farm places great importance on sustainability and environmental protection. From soil care to harvesting, every stage is carried out with respect for nature and the community. Julio and his team are certified Q Graders, baristas, and roasters who continuously deepen their expertise through research and international collaboration.

This dedication has led Finca Milán to numerous national and international awards, including success at renowned barista and coffee competitions around the world. More than just a farm, Finca Milán stands for a passion and quality that can be felt in every cup — a true expression of Colombian coffee craftsmanship.

Culturing nitrogen fermentation

Culturing nitrogen fermentation is a hybrid processing method that combines microbial control with a controlled atmosphere. Julio Madrid and his team use defined starter cultures of specific microorganisms that interact specifically with the mucilage of the coffee cherries. The addition of fructose sources such as tropical fruits specifically promotes the metabolic activity of the microbes.

At the same time, fermentation takes place in nitrogen-saturated, hypoxic conditions, minimizing aerobic contamination and stabilizing the microbiological process. This microaerophilic environment favors specific metabolic pathways that produce complex volatile compounds, especially esters, aldehydes, and organic acids.

This is followed by a slow drying phase, both solar and mechanical, to reduce water activity and enzymatic reactions in a controlled manner. The result is a coffee with high aromatic purity, a defined acidity structure, and a deep sensory expression—a prime example of fermentation-based flavor differentiation.

Preparation Filter Coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project SUPREMO

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!