COLOMBIA FINCA MILAN AGI CULTURING FERMENTATION

Julio Madrid’s Finca Milán is in Vereda El Hogar in the municipality of Pereira in Colombia's Risaralda growing region. The farm is near the Los Nevados Natural National Park, a 58,300 hectare reserve that surrounds the northern volcanic complex formed by Nevado del Ruiz volcano. Here, Finca Milan rests 1600 meters above sea level, receiving temperatures year-round of 18–28°C which contributes to the quality climate conditions found on the property.

Julio Cesar Madrid Tisnés is a third-generation coffee producer and has dedicated himself to the production of quality coffees. This dedication has led him to focus on producing coffee varieties that are relatively rare in Colombia and are known for their complex cup profiles, including varieties like sudan rume, yirgacheffe, laurina, and several others. Julio’s daughter, Maria Antonia Madrid, is a biologist who has researched the organoleptic impact of using microbial starter cultures in coffee fermentation, helping Julio to improve his processing methods.

For this lot, a cultured washed process is applied. Cherries are selectively harvested at peak ripeness and placed in bags for 10 to 12 hours, promoting a rapid increase in temperature and the activation of native microbial activity. The cherries are then cooled in water before being de-pulped. The coffee is subsequently transferred to sealed tanks, where it undergoes an extended anaerobic fermentation.

During this stage, cultured microorganisms are introduced alongside selected fruit and botanical inputs, including grape, sugar cane, and blueberry, to influence the development of aromatic compounds and enhance the coffee’s citrus-forward profile. This phase lasts approximately 6 to 8 days under controlled conditions. After fermentation, the coffee is fully washed and dried in the sun over 15 to 20 days until reaching stable moisture content.

This coffee is grape koolaid with a floral finish. Hot or iced, the sweetness keeps us coming back for another sip.