Finca Milan | Colombia - 200g
Origin Country: Colombia - Calarcá, Quindío
Farm: Finca Milan
Cultivar: Caturra
Processing: Washed with Nitro Fermentation
Altitude: 1400 Masl
Flavor Notes: Watermelon, Lemonade, Bubble Gum
Roast:Filter
Finca Milan is a true pioneer in Colombian coffee. Founded in 2014 by Julio Cesar Madrid, a seasoned expert in the coffee industry and a third-generation coffee farmer, his vision was to break away from conventional Colombian coffee production. Instead, he transformed his three farms—Riviera, Milan, and Buenos Aires—into specialty coffee farms, introducing various coffee varieties and fermentation methods to create truly unique flavors.
At Finca Milan, the focus is on controlling every aspect of the fermentation process. The team has identified the optimal fermentation times for each coffee variety and developed drying protocols utilizing different systems and techniques. Today, their offerings include a wide range of fermentation processes, such as washed, natural, cultivated, nitro fermentation, and the bioreactor method.
Julio and his partners' farms are all located in Risaralda, Colombia, covering over 200 hectares of land with approximately one million coffee plants and more than 20 different coffee varieties. The soils in this region are young and rich in organic matter, and the unique environment—combined with a cloudy climate that prolongs fruit ripening—allows Uba coffee to develop especially complex and distinctive flavors.
A Closer Look at the Fermentation Process:
The coffee is fermented in a bioreactor, where it is combined with fruit juice (in this case, watermelon), starter cultures, and culture filtrates. The oxygen in the bioreactor is replaced with nitrogen. During this process, temperature, pH level, and Brix level are closely monitored. The parameters for these fermentations are based on continuous research and adhere to specific value ranges.
Following fermentation and mucilage removal, the coffee beans undergo a meticulous drying process. First, they are sun-dried for twenty days to absorb the natural essence of the sun. This is followed by a five-day mechanical drying phase to finely adjust moisture content. This combination of drying methods helps preserve the delicate aromas and flavor notes of the beans.