Finca Milan sits in the village of Betulia, nestled in the Arabia township of Pereira in Colombia's Risaralda department. The farm has been producing coffee since 1982, but it's the innovative work of Julio Madrid and Julio Andrés Quiceno that has put it on the map. Together, they've developed proprietary fermentation techniques—including what they call "Culturing" and "Nitro" processes—that push the boundaries of what a coffee from Colombia can taste like.
The "Nitro" process used on this lot is a striking example of that innovation. After harvest, the Caturra cherries are placed in a bag for 10-12 hours to gain rapid increase in temperature. The bacteria present in this environment and on the cherries start breaking carbs into sugars, which increases temperature even more. The coffee is then cooled in a tank with water at 8-10 °C, after which it is de-pulped. The coffee with the mucilage still attached is placed in a plastic barrel for 10-12 hours to allow oxidation. Then, they take the coffee into the sealed bioreactor, adding starter cultures and an injection of nitrogen. During this fermentation process, which takes 4-6 days, the team at Finca Milan constantly monitors the temperature, pH, and Brix to make sure all levels are within their parameters. Once fermentation is complete, the coffee is then washed and sundried for 15-20 days to reach its ideal humidity.With this coffee, they have won the bronze and silver medals, respectively, for two consecutive years at the World Barista Championship
Cupping notes: This coffee opens with a rush of ripe watermelon sweetness and creamy honeydew melon, finishing with a bright, candy-like quality reminiscent of Jolly Rancher. The body is silky and the overall impression is of a coffee that blurs the line between fruit juice and coffee in the best possible way.
Resting: Best 20+ days after roast.
Best brewed as: Best for Filter Coffee.
Country: Colombia
Region: Betulia, Risaralda
Producer: Julio Madrid & Julio Andrés Quiceno, Finca Milan
Varietal: Caturra
Process: Culturing Nitro Fermentation
Roast Level: Light
Elevation: 1,400 masl
Tasting Notes: Watermelon, Honeydew, Jolly Rancher
Body: Silky
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Finca Milan sits in the village of Betulia, nestled in the Arabia township of Pereira in Colombia's Risaralda department. The farm has been producing coffee since 1982, but it's the innovative work of Julio Madrid and Julio Andrés Quiceno that has put it on the map. Together, they've developed proprietary fermentation techniques—including what they call "Culturing" and "Nitro" processes—that push the boundaries of what a coffee from Colombia can taste like.
The "Nitro" process used on this lot is a striking example of that innovation. After harvest, the Caturra cherries are placed in a bag for 10-12 hours to gain rapid increase in temperature. The bacteria present in this environment and on the cherries start breaking carbs into sugars, which increases temperature even more. The coffee is then cooled in a tank with water at 8-10 °C, after which it is de-pulped. The coffee with the mucilage still attached is placed in a plastic barrel for 10-12 hours to allow oxidation. Then, they take the coffee into the sealed bioreactor, adding starter cultures and an injection of nitrogen. During this fermentation process, which takes 4-6 days, the team at Finca Milan constantly monitors the temperature, pH, and Brix to make sure all levels are within their parameters. Once fermentation is complete, the coffee is then washed and sundried for 15-20 days to reach its ideal humidity.With this coffee, they have won the bronze and silver medals, respectively, for two consecutive years at the World Barista Championship
Cupping notes: This coffee opens with a rush of ripe watermelon sweetness and creamy honeydew melon, finishing with a bright, candy-like quality reminiscent of Jolly Rancher. The body is silky and the overall impression is of a coffee that blurs the line between fruit juice and coffee in the best possible way.
Resting: Best 20+ days after roast.
Best brewed as: Best for Filter Coffee.
Country: Colombia
Region: Betulia, Risaralda
Producer: Julio Madrid & Julio Andrés Quiceno, Finca Milan
Varietal: Caturra
Process: Culturing Nitro Fermentation
Roast Level: Light
Elevation: 1,400 masl
Tasting Notes: Watermelon, Honeydew, Jolly Rancher
Body: Silky
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
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