Country: Colombia
Region: Betulia, Risaralda
Varietal: Caturra
Process: Culturing
Altitude: 1,500 MASL
Cupping Notes: Passionfruit, Mint, Apricot
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso

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 Naranjal, and Catiope. This is where Julio Madrid and Julio Andrés Quiceno developed unique processing methods, such as “Culturing” and “Nitro” fermentations. They also process coffees using more traditional methods, like Washed and Natural processes. The farm also protects three natural water springs and features biological corridors with native guadua bamboo.

This lot is crafted using Cafe Uba’s (Finca Milan parent company) “Culturing” fermentation where the coffee is fermented with melon and chamomile alongside selected yeasts under restricted oxygen for 144 hours. After fermentation the coffee is sun dried for 25 days and finished for 5 days in a mechanical dryer. The controlled fermentation leverages the activity of yeasts and bacteria to trigger complex metabolic reactions, resulting in a cup with delicate floral notes, smooth sweetness, and a uniquely refined profile.

The lots that we got from Finca Milan using their nitro or culturing processes remind us of the first time trying Natural Ethiopian coffees and thinking “how can coffee even taste like this?” The notes we get in this coffee are incredibly vibrant, making for such a fun cup of coffee. If you like fruity and unique coffees, we really can’t suggest trying this lot enough.