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【Glitch】Colombia Risaralda MILAN - "NITRO WASHED"

【Glitch】Colombia Risaralda MILAN - "NITRO WASHED"

FLAVOUR NOTES: Melon, Golden Kiwi, Water Melon, Sweet, Juicy

Variety: Caturra
Processing: Nitro Washed
Roasted Date: 2026/4/15
＊NET: 100g

FREE SHIPPING ON ORDER OVER NT$1,000（7-11 only） on order

FREE SHIPPING (Delivery Service) - on order over $1500 on order

NT$850
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Description
Colombia Risaralda MILAN - "NITRO WASHED"

Variety：Caturra
Altitude：1,500-1,600m
Processing: Nitro Washed
Flavour Notes: Melon, Golden Kiwi, Water Melon, Sweet, Juicy
Roasted：2026/4/15
Net: 100g

"From Colombia's Milan Estate, one of the hottest coffee farms in the world and used by finalists in the Barista world competition, comes a coffee with an innovative process.

The Milan Estate is located in the Andes Mountains of Risaralda province, where hot springs and volcanic soils extend from 1,400 to 1,800 meters above sea level. It produces a wide variety of micro-lots along with crops such as platanos (green bananas), corn, and beans.

The process for the coffee that will be introduced here is as follows: after the cherries are harvested, sorted, and pulped, the coffee is transferred to tanks for fermentation in the parchment coffee state. Nitrogen and yeast are added to the tanks, and the coffee is fermented for four days under strict temperature control. Fermentation is further accelerated by the addition of nitrogen. The coffee is then washed with water and allowed to dry naturally for approximately 20~30 days.

This coffee is characterized by a variety of fruitiness that overturns the concept of coffee.
Melon, Guava, Strawberry, and Watermelon, reminiscent of a fruit basket, can be enjoyed very much as the temperature changes and ages."

■■■■■■■■■   Aroma
■■■■■■■■■   Sweetness
■■■■■■■■■   Flavour
■■■■■■■        Mouthfeel
■■■■■■■■      Acidity
■■■■■■■■      Balance
■■■■■■■■      Aftertaste

GLITCH COFFEE & ROASTERS  店家簡介
"To serve a cup for your valuable time."
「限りある時間の為の価値のある一杯を提供する」

Glitch 咖啡創立於2015年，第一間店坐落於充滿文化氣息的神保町古書街，主理人鈴木清和（同時也是烘豆師兼吧台手）曾在澳洲的世界咖啡冠軍 Paul Bassett 所開設的店鋪 工作13年，累積關於咖啡的技術與想法。Glitch 的團隊致力於前往產地尋找有特色的咖啡，並盡可能透過烘焙與沖煮，呈現其優質的風味特色，希望能在客人有限且寶貴的時間裡，讓客人喝到一杯最好的咖啡。

有過使用許多款烘豆機的經驗，最終鈴木清和先生選擇在 Glitch 店內使用 Probat 烘豆機，他認為 Probat 烘豆機的細緻的功能設定更能適應各種天氣條件，並且對烘焙的調整提供了更多彈性。

我們在 2016 年的 台日 Coffee & Culture 文化節後品嘗到 Glitch 的淺焙咖啡後，驚豔於其豐富的果香、良好的回甘、總是很乾淨的口感以及微妙的平衡，
希望也能將這樣的美好體驗帶給你。
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