Producer: Andrès Julio Quiceno & Julio Madrid
Farm: Finca Milán, Colombia
Region: Risaralda
Variety: Sidra Bourbon
Process: Washed Nitro Culturing
Altitude: 1600 masl
Harvested: 2026
Cupping notes: Violet cake, grapes, very floral, and very 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 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 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.
For the Sakura lot, Finca Milán applies its signature Nitro Washed process, tailored with a proprietary culturing recipe to highlight Sakura's unique flavour profile. The process begins with ripe coffee cherries undergoing embryonic stress, where carefully controlled temperature changes prepare the fruit for fermentation while preserving the cherries in optimal condition.
After pulping, the beans are transferred to a sealed bioreactor and inoculated with a carefully selected combination of yeasts and bacteria. Nitrogen is introduced into the bioreactor to enhance microbial activity, while temperature, acidity and Brix levels are continuously monitored throughout fermentation. This meticulous control allows the team to determine the precise moment fermentation has reached its desired flavour development.
Once fermentation is complete, the coffee is initially dried in solar dryers until it reaches around 40% moisture. It is then transferred to mechanical dryers to gradually reduce the moisture content to 10–12%. Finally, the coffee rests in the warehouse for approximately 45 days before being milled and prepared for 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.
