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Location: La Estrella, Risaralda, Colombia
Grower: Julio Madrid
Varieties: Caturra
Process: Nitrogen Anaerobic
Elevation: 1700 m.a.s.l.
Tasting Notes: Honeydew Melon, Mango, Watermelon
DESCRIPTION:
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. We're really excited to be working with them and sharing what they're doing.
This lot is crafted using Cafe Uba’s (Finca Milan parent company) signature “Nitro Washed” fermentation, an innovative technique developed in-house. In this process, coffee is fermented inside a bioreactor with a mix of fruit must, starter cultures, and culturing lixiviates. During fermentation, the atmosphere purges oxygen with nitrogen and they closely monitor key variables such as temperature, pH, and Brix levels to keep the coffee in what has been identified as the optimal range. After fermentation the coffee is sun dried for 30 days.
Location: La Estrella, Risaralda, Colombia
Grower: Julio Madrid
Varieties: Caturra
Process: Nitrogen Anaerobic
Elevation: 1700 m.a.s.l.
Tasting Notes: Honeydew Melon, Mango, Watermelon
DESCRIPTION:
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. We're really excited to be working with them and sharing what they're doing.
This lot is crafted using Cafe Uba’s (Finca Milan parent company) signature “Nitro Washed” fermentation, an innovative technique developed in-house. In this process, coffee is fermented inside a bioreactor with a mix of fruit must, starter cultures, and culturing lixiviates. During fermentation, the atmosphere purges oxygen with nitrogen and they closely monitor key variables such as temperature, pH, and Brix levels to keep the coffee in what has been identified as the optimal range. After fermentation the coffee is sun dried for 30 days.