Nitro Wash – when coffee fermentation reaches the next level
Coffee is no longer just Arabica or Robusta. It's not just natural or washed. Today, we talk about processes that change the taste at a molecular level. One of them is nitro-washed, which is fermentation using nitrogen.
For us at Coffee Mates, every coffee tells a story – not just of the farmer, but also of the process. That's why we want to show you something that changes the game. Discover nitro-wash, one of the most advanced processing methods you'll find in our store.
What is the Nitro Wash process?
Nitro-washed, also called nitro-wash or nitrogen fermentation, is not a random trend. It's the result of research conducted by Cafe Uba and Universidad de los Andes in 2020. Their goal was to create a process that would extract more from coffee than standard fermentation.
The starting point was the Culturing method, created by Julio Andres Quiceno from Cafe Uba in Colombia. Culturing involved using controlled cultures of microorganisms to ferment coffee. Nitro-wash is its evolution – more precise, more controlled, more innovative.
How does nitro fermentation work?
It's not just "washing coffee". It's biotechnology in practice.
Step 1: Selection
It starts with harvesting only fully ripe coffee cherries. There's no room for error here – any unripe or overripe cherry could disrupt the entire process.
Step 2: Autonomous Fermentation
After harvesting, the cherries undergo initial fermentation for 24-36 hours. Even before depulping, which is the separation of the pulp, the natural process of sugar decomposition begins.
Step 3: Bioreactor
This is where the magic happens. The beans, separated from the pulp, go into a stainless steel bioreactor. The following are added to them:
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Starter cultures – specially selected yeasts and bacteria
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Leachate (mosto) – a filtrate from previous fermentations, which contains enzymes and microorganisms responsible for a consistent flavor profile
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Fruit must – not precisely disclosed, but suspected to contain, for example, various types of melons
Step 4: Nitrogen
The bioreactor is sealed, and oxygen is removed from its interior. Nitrogen is introduced in its place, creating an anaerobic environment for microorganisms to work. This nitrogen allows yeasts and bacteria to convert sugars into aromatic compounds without the risk of oxidation.
Everything is monitored here:
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temperature
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acidity
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Brix degrees (i.e., sugar level)
The process is so controlled that it achieves a repeatable effect – something that, just a few years ago in the world of coffee fermentation, was practically impossible.
Step 5: Drying and Aging
After fermentation, the coffee is sun-dried to 40% humidity, and then goes into mechanical dryers, where it drops to 10–12%. Then it rests for 45 days in storage. This stabilizes the bean structure and preserves the desired aromas.
Only after this stage is the coffee hulled and prepared for export.
What does nitro-wash coffee offer?
A taste you won't mistake for anything else.
In nitro-wash coffee, you'll find clean fruitiness, many esters, tropical notes, and at the same time, a smoothness and sweetness reminiscent of ripe fruits from a garden. When brewed using a pour-over method, it can stop conversations at the table. When made into espresso, you'll feel layers of flavor on your palate that are normally associated more with natural wine or kombucha than with classic coffee.
Which methods is nitro-wash coffee suitable for?
In our online coffee store, you'll find nitro-wash processed coffees that we recommend for:
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Alternative brewing methods: V60, Chemex, AeroPress
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Cold brew – nitrogen fermentation enhances sweetness and clarity
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Espresso – for those looking for fruity, smooth shots without excessive acidity
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