Finca Milan · Kolumbien · Caturra · Watermelon Nitro Washed

About This Coffee

Finca Milan is a true pioneer when it comes to coffee from Colombia. Founded in 2014 by Julio Cesar Madrid, a true veteran in the coffee business and a third-generation coffee farmer. His goal was not just to make coffee like everyone else in Colombia. Instead, he completely converted his three farms—Riviera, Milán, and Buenos Aires—to specialty coffee. He planted different coffee varieties and developed various fermentation processes to make his coffees truly unique. At Finca Milan, the focus is on controlling all fermentation processes. The team has determined the best fermentation times for each coffee variety as well as drying protocols that use different systems and techniques. Today, a whole range of fermentation processes is available, including washed, natural, cultured, nitro fermentation, and the bioreactor method. Julio's farms and those of his partners are all located in Risaralda, Colombia, on over 200 hectares of land with around one million coffee plants and more than 20 different coffee varieties. The soils there are young and rich in organic matter, which, together with the special environment and a cloudy climate that extends the ripening of the fruit, ensures that the coffee from Uba develops particularly complex and unique flavors. Here's a brief overview of what happens during fermentation: 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, and Brix levels are closely monitored. The parameters for these fermentations are based on continuous research and adhere to a specific range of values. After fermentation and the removal of the mucilage, the coffee beans undergo a meticulous drying process. First, they are dried under the sun for twenty days to absorb the natural essence of the sun. This is followed by a five-day mechanical drying phase to fine-tune the moisture content. This combination of drying methods preserves the delicate aromas and flavor notes of the beans.