COLOMBIA FINCA MILAN NIU CULTURED 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. 

The process begins with the creation of a starter culture using yeasts and bacteria as well as a substrate for fermentation consisting of local spices, aromatic plants, and local fruits like the coconut (or “niu”) used for this lot. Freshly harvested coffee cherries are pulped and fermented using the previously created culture and fermentation substrate for 5–10 days. The fermented coffee is then washed before being dried for 14–16 days to reach its ideal humidity. 

Drinking this coffee is reminiscent of a tropical coconut cocktail. The mouthfeel is creamy and the finish is sweet with a hint of nutmeg on the palate.