COLUMBIA Finca Milan Nitro Culturing - MICROLOT

Description

Processing: Anaerobic Nitro Washed; Score: 91.25 points

Delicate and complex taste with notes of watermelon, white peach, chocolate, brown sugar, and a long-lasting, sweet aftertaste of ripe fruits.

For over 40 years, Finca Milán has been a cornerstone of coffee cultivation in El Hogar, Pereira, Risaralda. Owned by Julio César Madrid Tisnes, a third-generation coffee producer, the farm has been built on the foundation of tradition, innovation, and an unrelenting pursuit of quality.

Located in the heart of Colombia’s Coffee Cultural Landscape, Finca Milán spans 200 hectares, with 180 dedicated to coffee production. The farm cultivates a variety of coffee beans, including Caturra, Castillo, Pink Bourbon, and Catiope. Strategically positioned at the foothills of the Andes, the estate benefits from volcanic soils, diverse microclimates, and the influence of Santa Isabel and Nevado del Ruiz mountains, all contributing to the unique complexity of its coffee.

Finca Milán is not just a place of cultivation; it is a space where history and dedication meet innovation to deliver exceptional, internationally recognized coffee.

Finca Milán – Sustainability, Excellence, and Coffee Heritage

Finca Milán’s approach is deeply rooted in environmental sustainability and social responsibility. Every aspect of production is designed to respect nature, minimize waste, and preserve biodiversity. The estate benefits from young soils rich in organic matter, classified as Entisols, Inceptisols, and Andisols. Combined with a cool climate, high altitude (1,600–1,800 m), and extended ripening periods due to cloud cover, these conditions allow coffee cherries to develop exceptionally complex and unique aromatic profiles.

Julio and his team are Q Graders, Q Processors, certified baristas, and roasters, continuously refining their craft through research, experimentation, and international collaborations.

International Recognition and Excellence

The farm’s dedication to quality has earned it numerous awards in Colombia and beyond. Finca Milán has won Gold and Silver Cups at the Yara Champion Specialty Coffee competition and achieved remarkable results in international coffee and barista competitions held in South Korea, Australia, Sweden, China, Hong Kong, and most recently in Athens, Greece. At the World Barista Championship in Athens, their coffee secured second place, alongside Italian barista Danielle Ricci.

A coffee that carries the soul of Colombia

Finca Milán is more than just a coffee farm—it is a legacy of craftsmanship, precision, and sustainability. Every cup of coffee tells a story of the land, the people, and the passion invested in every step of the process. With an unwavering commitment to pushing the boundaries of specialty coffee, Julio Madrid and Finca Milán continue to redefine the possibilities of Colombian coffee, harvest after harvest.

Julio Madrid and his team have dedicated years to mastering fermentation techniques, refining the most delicate characteristics of each variety. Following extensive research and numerous tests, particularly at their sister farm, Finca La Riviera, they have developed four distinct fermentation protocols, tailored to varietals and processing methods, including:

• Washed, natural, and honey processing

• Cold pressing

• Inoculation with lactic bacterial cultures

• Nitrogen (nitro) fermentation

These techniques allow precise control over fermentation times, exact drying protocols (both mechanical and solar), and a meticulous approach to quality control at every stage of the process.

Through this attention to detail and commitment to excellence, Finca Milán continues to redefine the standards of specialty coffee.

Enzyme-Assisted Fermentation Process

Fermentation using enzyme cultures is a widely used method in the fermentation industry, where a base culture rich in microorganisms is employed to transform another product—a common example being yogurt. At UBA, this technique has been applied to the fermentation of their cultivated coffee, enhancing flavor complexity and refining sensory characteristics.

For over three years, the team has worked on implementing mixed fermentations between coffee and tropical fruits such as pineapple, passion fruit, oranges, mango, bananas, coconut, along with other fruits and aromatic plants. This technique involves different aerobic and anaerobic fermentation processes, culminating in an extremely slow solar drying method that enhances complexity and flavor.

The result of this innovative methodology is the development of intense and unique sensory profiles, setting the farm apart from many coffee producers worldwide.

Moreover, Milan takes the meticulous fermentation process to an even more advanced level by incorporating nitrogen into the anaerobic fermentation process.

This technique leads to the creation of coffee with a uniquely complex aroma profile, reflecting the dedication and expertise of the team behind its production.