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Location: Colombia - Pereira, Risaralda
Producer: Julio Madrid
Process: Washed "Logan" Culturing
Farm: Finca El Paraiso
Variety: Caturra, Castillo
Elevation: 1,600 - 1,900 MASL
Tasting Notes: Italian Soda, Pink Starburst, Chambord
DESCRIPTION: Located in the village of Betulia (Arabia township, Pereira), Finca Milán has been producing all types of coffee since 1982 — including Pink Bourbon, Caturra, Colombia, Castillo, and Catiope — and today it's in the hands of third-generation producer Julio César Madrid. Sitting at the foothills of Los Nevados National Park, the farm benefits from rich volcanic soils and a mountain climate that's consistently ideal for growing. It's also where Julio and his collaborator Julio Andrés Quiceno developed their signature processing methods, including the beloved "Culturing" and "Nitro" fermentations, alongside more traditional washed and natural processes. The farm takes its environmental stewardship seriously too, protecting three natural water springs and maintaining biological corridors of native guadua bamboo throughout the property.
The Logan Culturing process is a carefully engineered fermentation where depulped coffee spends over 120 hours with native microorganisms and a fruit culture built around raspberry, peach, and banana, before being washed and slowly dried on raised beds. It's technically a washed coffee, but it absolutely doesn't taste like one. These Finca Milán culturing lots have a way of making you stop and ask "how is coffee doing this?!"
Location: Colombia - Pereira, Risaralda
Producer: Julio Madrid
Process: Washed "Logan" Culturing
Farm: Finca El Paraiso
Variety: Caturra, Castillo
Elevation: 1,600 - 1,900 MASL
Tasting Notes: Italian Soda, Pink Starburst, Chambord
DESCRIPTION: Located in the village of Betulia (Arabia township, Pereira), Finca Milán has been producing all types of coffee since 1982 — including Pink Bourbon, Caturra, Colombia, Castillo, and Catiope — and today it's in the hands of third-generation producer Julio César Madrid. Sitting at the foothills of Los Nevados National Park, the farm benefits from rich volcanic soils and a mountain climate that's consistently ideal for growing. It's also where Julio and his collaborator Julio Andrés Quiceno developed their signature processing methods, including the beloved "Culturing" and "Nitro" fermentations, alongside more traditional washed and natural processes. The farm takes its environmental stewardship seriously too, protecting three natural water springs and maintaining biological corridors of native guadua bamboo throughout the property.
The Logan Culturing process is a carefully engineered fermentation where depulped coffee spends over 120 hours with native microorganisms and a fruit culture built around raspberry, peach, and banana, before being washed and slowly dried on raised beds. It's technically a washed coffee, but it absolutely doesn't taste like one. These Finca Milán culturing lots have a way of making you stop and ask "how is coffee doing this?!"