Coffee Project NY unveils Nitro Culturing Caturra

Coffee Project NY, an independent coffee roastery and education centre based in New York, has released a new limited-edition coffee: Nitro Culturing Caturra. Noted for its melon-like flavour and creamy mouthfeel, this small-lot offering is the result of a detailed fermentation and drying process.

The coffee originates from Finca Milán, located in Risaralda, Colombia, and is cultivated at an altitude of 1,500 metres above sea level. It is grown by third-generation producer Julio Cesar Madrid, in collaboration with his daughter Maria Antonia Madrid, a trained biologist.

The processing involves nitrogen-assisted fermentation — an anaerobic method using fruit must and selected microbial cultures in a controlled bioreactor. This scientific approach to fermentation enables the development of specific flavour compounds and contributes to the coffee’s aromatic and structural qualities.

Following fermentation, the coffee undergoes a three-stage drying procedure: centrifugation, mechanical drying, and sun exposure. This careful approach aims to retain the coffee’s distinctive melon profile and creamy body, while maintaining a balanced acidity.

Origin: Risaralda, Colombia

Producer: Julio Cesar Madrid, Finca Milán

Variety: Caturra

Altitude: 1,500 MASL

Processing: Nitro Culturing (anaerobic, with controlled microbes and nitrogen)

Tasting Notes: Cantaloupe, honeydew, Melona

Body/Acidity: Creamy texture, medium acidity

Nitro Culturing Caturra is available in 10oz (approx. 283g) bags via the Coffee Project NY website and at selected café locations.