COLOMBIA FINCA MILAN CALALA CULTURED WASHED

Nestled in the Vereda El Hogar in the municipality of Pereira, Finca Milán is part of Colombia’s Risaralda growing region, near the majestic Los Nevados Natural National Park. This farm is situated at an altitude of 1,600 meters above sea level, where the year-round temperatures of 18–28°C create the ideal conditions for cultivating high-quality coffee. Here, on the second-largest farm in the Café UBA alliance, a diverse array of coffee varieties thrives, including castillo, colombia, caturra, catiope, pink bourbon, and red bourbon. 

Finca Milán is the pride of Julio Cesar Madrid Tisnés, a third-generation coffee producer deeply committed to quality. His dedication to the craft has led him to cultivate some of the more unusual coffee varieties in Colombia, such as sudan rume, yirgacheffe, and laurina, each known for its intricate flavor profiles. Julio’s pursuit of excellence is further supported by his daughter, Maria Antonia Madrid, a biologist who has played a crucial role in refining the farm’s processing methods. Her research into the organoleptic effects of microbial starter cultures in coffee fermentation has been instrumental in enhancing the quality of their coffee. 

Cherries are selectively harvested at peak ripeness and carefully prepared for fermentation under controlled conditions. The coffee is then transferred to sealed fermentation tanks, where it undergoes more than 144 hours of restricted-oxygen fermentation. This extended fermentation period allows for the development of complex microbial activity while enabling close monitoring of key fermentation variables. During this stage, a fermentation must composed of fresh pineapple and panela is introduced alongside selected bacteria and yeasts.

Developed by Café UBA, this proprietary culturing process combines fruits, natural sugars, and microorganisms to promote a series of controlled metabolic reactions. The interaction between these ingredients and the microbial culture contributes to the formation of expressive aromatic compounds while enhancing sweetness, fruit complexity, and cup structure. Following fermentation, the coffee is washed and carefully dried until reaching a stable moisture content. The slow drying process helps preserve the sensory characteristics developed during fermentation and supports cup stability.

The calala fruit is new to us and is part of the passion fruit family. This processing using calala results in a rounded and tropical cup with notes of papaya, pineapple, and lemonade.