COLOMBIA FINCA MILAN LOGANBERRY 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. 

For this castillo and caturra lot from Finca Milan, a loganberry culturing process is applied. Cherries are selectively harvested at peak ripeness and carefully prepared for fermentation under controlled conditions. The coffee is then transferred to a bioreactor, where it undergoes a 72-hour mixed fermentation under restricted oxygen conditions. This controlled environment promotes the development of complex microbial activity while allowing for precise management of the fermentation process. During this stage, selected microorganisms are introduced alongside fruits including pineapple, blackberry, and strawberry, as well as natural oils. The interaction between these ingredients and the microbial culture contributes to the formation of aromatic compounds and the development of a layered flavor profile. The restricted-oxygen environment encourages a balanced fermentation that enhances fruit expression while maintaining clarity in the cup. After fermentation, the coffee is washed and carefully dried until reaching a stable moisture content.

Berries and white chocolate are the two outstanding flavors we're tasting in this coffee. The processing method gives additional time for the sugars to ferment and develop a bright and playful sweetness. This coffee tastes like dessert and we can't stop drinking it.