Producer: Andrès Julio Quiceno & Julio Madrid
Farm: Finca Milán, Colombia
Region: Risaralda
Variety: Caturra
Process: Washed Logan Culturing
Altitude: 1600 masl
Harvested: 2026
Cupping notes: Cherry pie, white chocolate, and raspberry. Sweet, juicy, vibrant and complex.
Nestled in the beautiful Risaralda Department of Colombia, Finca Milán is a coffee farm with a story stretching back over 40 years. Run by Julio Cesar Madrid, a third-generation coffee farmer, and his business partner, master processor Andres Julio Quiceno, this farm blends tradition with a passion for innovation and exceptional coffee production.
Spread across 250 hectares in the central foothills of the Andes Mountains, Finca Milán enjoys ideal coffee-growing conditions. Sitting at 1,600 metres above sea level, with year-round temperatures between 18-28°C, the farm provides the perfect environment for producing expressive, high-quality coffees.
Julio is constantly exploring new varieties and processing techniques, working alongside his daughter, Maria Antonia Madrid, a biologist whose research focuses on the impact of microbial starter cultures during coffee fermentation. Together with Andres, they have developed a range of culturing processes that produce coffees with remarkable clarity, sweetness and complexity.
For the Logan lot, only fully ripe cherries are carefully hand-selected before undergoing an embryonic stress treatment, where the fruit is cycled through controlled temperature changes to preserve freshness and prepare it for fermentation.
After depulping, the coffee is transferred to a sealed bioreactor and inoculated with a carefully selected mix of yeasts and bacteria. Unlike the Nitro lot, Logan follows its own proprietary culturing recipe, designed to emphasise vibrant red fruit character, creamy sweetness and a silky mouthfeel. The fermentation takes place in a low-oxygen environment where temperature, pH and sugar content (Brix) are continuously monitored, allowing the team to finish fermentation at the point where the desired flavour profile has fully developed.
The coffee is first dried slowly in solar dryers until it reaches around 40% moisture before being transferred to mechanical dryers to finish drying to 10-12% moisture. After drying, the coffee rests for approximately 45 days before milling and export, helping the flavours stabilise and develop further.
Transparency.
We paid:
- Coffee: 27€/Kg
- Shipping: 2€/Kg
- Packaging, labelling and sorting: 2€
- Quantity bought: 35 Kg
This is an omni roast, perfect for both filter and espresso brewing.
