We’re happy to be featuring this expressive and sweet Nitro Caturra from Finca Milan roasted by Frank La’s (2024 U.S. Barista Champion) Be Bright for Father’s Day! This is a fantastic presentation of advanced processing elevating coffee and will make your day even that much more memorable. If this is your first time tasting a coffee like this, prepare to be wowed! Read our tasting experience below: 

Hot: Juicy, round, and sweet watermelon with a caramel finish. Almost like a melon dipped in caramel. Super long lingering sweetness. Big melon aromatics when brewed. 

Warm: Cup gets even sweeter with watermelon becoming SUPER JUICY. Underthe sweetness there’s a citrus acidity that begins to pop up. The finish is even sweeter with a round mouthfeel. 

Cool: Watermelon sweetness is at the max and is the most present here. Juicy watermelon into honeydew/cantaloupe then into long caramel sweetness. Beautiful sweetness and structure. 

From Be Bright: 

The Caturra Nitro from Café UBA's Finca Milán in Pereira, Colombia is the kind of cup that makes you stop and think about what you're tasting. It's clean and precise, but it's also genuinely surprising with a sweet caramel structure up front, followed by a juicy watermelon brightness and a soft cantaloupe finish that lingers in a way you don't expect from coffee.

That character doesn't happen by accident. Café UBA developed their Nitro Washed process entirely in-house, and it's one of the more thoughtful approaches to fermentation we've come across. It starts before the cherry is even depulped where the freshly picked fruit is bagged and allowed to undergo an embryonic stress fermentation, accelerating metabolic activity before being cooled rapidly in a cold water tank. Pretty much what that means is they're waking the seed up at the moment of peak energy, then hitting pause to set the stage for everything that comes next. From there, the coffee is depulped, rested, and then transferred into a sealed bioreactor where oxygen is replaced with nitrogen and a carefully selected mix of starter cultures and fruit mossto is introduced. Temperature, pH, and Brix levels are monitored throughout the entire 4 to 6 day fermentation window. The result is a cup with layered complexity and a vibrant, fruit-forward character that stays clean and expressive from first sip to last.