Inugami Coffee

CAT - Colombia - Julio César Madrid Tisnés and Julio Andrés Quiceno - Finca Milán Tangerine Orange Co-Ferment (Caturra Anaerobic Co-Ferment, Sequential Washed) (Orange, Citric Acid, Dark Chocolate,

From Finca Milán in Colombia, this experimental lot ferments Caturra cherries with orange and pineapple must under restricted oxygen for over 144 hours, using Café Uba's culturing method with selected yeasts and bacteria. The extended anaerobic co-fermentation followed by 25 days on raised beds and mechanical finishing yields a sweet, fruity cup with tangerine, orange blossom, cinnamon, and soft tropical character throughout. This is backed by published research with Cenicafé and Universidad de los Andes on how starter cultures shape microbial communities and final cup profile—a genuinely experimental coffee that delivers on its promise.