Producer: Andrès Julio Quiceno & Julio Madrid
Farm: Finca Milán, Colombia
Region: Risaralda
Variety: Caturra
Process: Washed Culturing
Altitude: 1600 masl
Harvested: 2026
Cupping notes: Passion fruit, lychee, maracuya, floral and peaches. Very sweet 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 top-notch coffee production.
Spread across 250 hectares in the central foothills of the Andes Mountains, Finca Milán enjoys perfect coffee-growing conditions. At 1600 metres above sea level, with year-round temperatures between 18-28°C, the climate here is just right.
Julio doesn't just stick to the usual coffee varieties. He's on a mission to discover rare cultivars and push the boundaries of coffee processing. Working alongside his daughter, Maria Antonia Madrid, a biologist whose research focuses on the sensory effects of microbial starter cultures during coffee fermentation, the team has developed a range of innovative culturing techniques that produce coffees with exceptional clarity, sweetness and complexity.
The Maypop process begins with the careful selection of fully ripe coffee cherries. After harvest, the cherries undergo a short period of controlled warming, encouraging naturally occurring microorganisms to become active before the coffee is cooled and depulped. This creates ideal conditions for the next stage of fermentation.
At the same time, Finca Milán prepares a proprietary starter culture of selected yeasts and bacteria. Once activated, the culture is combined with the freshly depulped coffee in sealed fermentation tanks, where it ferments under carefully controlled anaerobic conditions for 6 - 8 days. Throughout the process, microbial activity is closely monitored to promote sweetness, complexity and vibrant fruit character while maintaining exceptional clarity in the cup.
Once fermentation is complete, the coffee is thoroughly washed before being slowly dried until it reaches the ideal moisture content. After drying, the coffee is rested before milling and export, allowing the flavours to stabilise and fully develop.
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.
