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Producer: Andrès Julio Quiceno & Julio Madrid

Farm: Finca Milán, Colombia

Region: Risaralda
Variety: Caturra
Process: Nitro Fermentation Washed/Starter Cultures & Watermelon
Altitude: 1600 masl
Harvested: 2024


Cupping notes: Watermelon, melon, lulo.


Meet the farmer.

Nestled in the beautiful Risaralda Department of Colombia, Finca Milan 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 Quinceno, 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 Milan enjoys perfect coffee-growing conditions. At 1600 meters 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 types like Sudan Rume and Laurina, which are celebrated for their complex flavours. Helping him in this quest is his daughter, Maria Antonia Madrid, a biologist. Her research into the sensory effects of microbial starter cultures in coffee fermentation has refined their processing methods, resulting in coffee with truly unique and fascinating flavours.



Finca Milan's Culturing Nitro Fermentation Washed.

Finca Milan uses a special fermentation technique called culturing nitro fermentation washed, which enhances the flavours and aromas of their beans.


In the nitro-washed process at Finca Milan, ripe coffee cherries are first subjected to embryonic stress, which involves raising and lowering their temperature to 12 degrees. This keeps the cherries in optimal condition for further processing.


After the cherries are pulped, the beans are placed in a bioreactor. Here, they are inoculated with starter cultures (yeast and bacteria) and watermelon. The bioreactor is then sealed and injected with nitrogen to enhance the metabolic activities of the microorganisms. Throughout this process, the temperature, acidity, and Brix degrees are closely monitored and compared to past data to determine the perfect time to end fermentation and begin oxidation.


Once the beans leave the bioreactor, they are initially dried in solar dryers until they reach 40% moisture. They are then transferred to mechanical dryers to further reduce their moisture content to 10%-12%. After drying, the beans rest in the warehouse for about 45 days before being hulled and prepped for export.



We paid:

  • Coffee: 30€/Kg
  • Shipping: 1.38€/Kg
  • Packaging: 1.50€/bag
  • Quantity bought: 24 Kg

Nitro, Finca Milán, Colombia

Sales Tax Included

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