Finca Milan
Nestled in the lush mountains of Risaralda, Colombia, Finca Milán is a beacon of innovation and sustainability in specialty coffee production. Owned by Julio César Madrid Tisnés, a third- generation coffee producer, the farm is dedicated to crafting highquality coffees through experimental processing techniques and sustainable farming practices. Julio César Madrid Tisnés, a dedicated third-generation coffee grower, leads Finca Milán with passion and expertise. His deeprooted love for coffee, combined with a forward-thinking approach, has made the farm a reference in the specialty coffee industry. His commitment to quality, innovation, and sustainability continues to shape the future of coffee in Risaralda. Finca Milán is deeply committed to sustainability and responsible farming practices. The farm’s location near Los Nevados National Natural Park influences its environmental stewardship, promoting biodiversity conservation and responsible water usage. By being part of Café UBA, Finca Milán fosters community engagement, providing education and fair employment opportunities to local coffee workers.
Sakura process
The “Sakura” process is an experimental natural fermentation. Ripe coffee cherries undergo co-fermentation with sakura (cherry blossom) flowers. This infusion imparts a delicate floral aroma and enhances the coffee’s sweetness and complexity. The cherries are harvested at optimal sugar content (24°-28° Brix) and pH, then often undergo initial fermentation in bags. After co-fermentation, the coffee is typically naturally dried, often involving direct sunlight followed by shade drying, to preserve both the intense fruity character and the floral nuances from the sakura flowers. Some lots may also involve specific microbial starter cultures or anaerobic phases. This coffee is a showcase of modern Colombian innovation, offering a refreshing, complex, and incredibly fruity experience, often favored for filter brewing.
About this coffee
Cupping score: 87.75
Farm: Finca Milan
Producer: Julio Cesar Madrid Tisnés
Region: Risaralda
Altitude: 1600 MASL
Variety: caturra
Processing: sakura flower coferment
Variety
Caturra is a compact, high-yielding natural mutation of the Bourbon Arabica coffee variety, prized for its balanced, sweet, and bright cup profile with crisp acidity, though it is highly susceptible to diseases like coffee leaf rust.
Experimental
Please, see above.
