Background

Milan Estate is in the Andes Mountains of Risaralda, where hot springs and volcanic soils extend from 1,400 to 1,800m. The farm has been used by World Barista Championship finalists.

The Nitro Wash process: after harvesting and pulping, parchment coffee goes into tanks with nitrogen and yeast for a 4-day fermentation under strict temperature control, then washed and dried naturally for 20-30 days.

Other tasting notes from retailers describe it as a "cantaloupe bomb that tastes like watermelon juice" — "almost universally loved by all, even non-coffee folk." Glitch also offers a Geisha variety from the same farm with the same process.