Inugami Coffee

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.

Dilophosaurus expands the Dino Mélange Espresso Series with three coffees and roast profiles instead of two. Black Condor provides the darker-roasted foundation—sweetness, body, and depth—while a lighter-roasted Nitro-Infused Watermelon Caturra and Tangerine Co-Ferment, both from Finca Milán in Colombia, layer in watermelon candy notes, bright citrus, and tropical fruit. The blend balances the series' signature developed character with unexpected brightness and specificity.

From Finca Milán in Colombia, this lot represents Café Uba's proprietary Nitro process—a controlled fermentation inside a bioreactor where nitrogen replaces oxygen, creating a modified atmosphere. The coffee co-ferments with watermelon fruit must, starter cultures, and culturing lixiviates while the team monitors temperature, pH, and Brix levels for precision. It dries 25 days on raised beds, then finishes with five days of mechanical drying. The cup delivers distinct watermelon and cantaloupe notes alongside caramel, backed by published research from Cenicafé and Universidad de los Andes on the fermentation's microbial impact.