COLOMBIA FINCA MILAN APRIL CULTURED ANAEROBIC WASHED

Nestled in the Vereda El Hogar in the municipality of Pereira, Finca Milán is part of Colombia’s Risaralda growing region, near the majestic Los Nevados Natural National Park. This farm is situated at an altitude of 1,600 meters above sea level, where the year-round temperatures of 18–28°C create the ideal conditions for cultivating high-quality coffee. Here, on the second-largest farm in the Café UBA alliance, a diverse array of coffee varieties thrives, including castillo, colombia, caturra, catiope, pink bourbon, and red bourbon. 

Finca Milán is the pride of Julio Cesar Madrid Tisnés, a third-generation coffee producer deeply committed to quality. His dedication to the craft has led him to cultivate some of the more unusual coffee varieties in Colombia, such as sudan rume, yirgacheffe, and laurina, each known for its intricate flavor profiles. Julio’s pursuit of excellence is further supported by his daughter, Maria Antonia Madrid, a biologist who has played a crucial role in refining the farm’s processing methods. Her research into the organoleptic effects of microbial starter cultures in coffee fermentation has been instrumental in enhancing the quality of their coffee. 

This lot begins with placing cherries in bags for 24 hours to raise their temperature to 40°C, breaking down carbohydrates into sugars. The coffee is then pulped and transferred to sealed tanks with melon, chamomile, panela, yeast, and bacteria starter cultures, where it ferments for 72 hours. After this, a second starter culture is introduced, and the mixture continues fermentation under restricted oxygen conditions for more than 144 hours. Once fermentation is complete, the coffee is dried until it reaches 40% humidity before being moved to a mechanical dryer to achieve the ideal moisture level of 10-11%, a meticulous process that spans 20-25 days. 

On the nose, this coffee is sweet and perfumey with floral notes. In the cup, we're tasting passion fruit and tropical gummi bears.