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Personal note: This is the first nitro coffee I have offered and a watermelon infused one at that. Watermelon co-ferments/infused coffees are some of my favorites because how versatile they are. This coffee majorly impressed me and I hope its the sane for you.
From the supplier:
This lot uses the Nitro process, Café Uba's own take on fermentation. The coffee ferments inside a bioreactor along with fruit must, starter cultures, and culturing lixiviates, while the oxygen inside gets replaced with nitrogen to create a modified atmosphere around the beans. The team tracks temperature, pH, and Brix levels throughout to keep the fermentation inside a defined range. Watermelon is part of the co-ferment on this lot, and it shows up clearly in the cup alongside cantaloupe and caramel notes. After fermentation, the coffee dries on raised beds for 25 days, then finishes with five days of mechanical drying.
Café Uba backs this work with outside research. Along with Cenicafé and Universidad de los Andes, the team published a study on the fermentation methods developed at Finca Milán, looking at how starter cultures change the microbial community during fermentation and the cup that results.
Personal note: This is the first nitro coffee I have offered and a watermelon infused one at that. Watermelon co-ferments/infused coffees are some of my favorites because how versatile they are. This coffee majorly impressed me and I hope its the sane for you.
From the supplier:
This lot uses the Nitro process, Café Uba's own take on fermentation. The coffee ferments inside a bioreactor along with fruit must, starter cultures, and culturing lixiviates, while the oxygen inside gets replaced with nitrogen to create a modified atmosphere around the beans. The team tracks temperature, pH, and Brix levels throughout to keep the fermentation inside a defined range. Watermelon is part of the co-ferment on this lot, and it shows up clearly in the cup alongside cantaloupe and caramel notes. After fermentation, the coffee dries on raised beds for 25 days, then finishes with five days of mechanical drying.
Café Uba backs this work with outside research. Along with Cenicafé and Universidad de los Andes, the team published a study on the fermentation methods developed at Finca Milán, looking at how starter cultures change the microbial community during fermentation and the cup that results.