Since 1982, Finca Milan (located in the village of Betulia) has been producing a multitude of different coffees including Pink Bourbon, Caturra, Colombia, Castillo Naranjal, and Catiope. It is here that Julio Madrid and Julio Andres Quiceno process coffees in a washed or natural process, and have developed ultra unique processing methods such as "Nitro," and "culturing" fermentations. The same farm also protects three natural water springs, and features biological corridors with native guadua bamboo.
This particular lot is processed with a "culturing" fermentation, meaning the coffee is fermented with melon and chamomile along with selected yeasts under restricted oxygen for 144 hours. After the fermentation, the coffee is sun dried for 25 days and then mechanically dried for another 5 days. This meticulously controlled fermentation leverages the activity of yeasts and bacteria to trigger complex metabolic reactions in a coffee that has unique fruity, floral, sweet, and even minty notes.
This is the type of coffee that most people never knew could exist, and is one of the best we have ever worked with. The unique flavors are delicate, and yet the coffee retains a delightful body. We secured as much of this coffee as we could, which was a very limited supply. We are confident that you will enjoy this coffee as much as we do.
