Farm: Finca la Milán

Region: Quindio, Colombia

Producer: Julio Cesar Madrid

Variety: Caturra

Process: Culturing

Altitude: 1400 masl

Roasting Profile: Espresso

Roasting Machine: ROEST P3000

Aroma: Vanilla, Coconut Candy

Flavor: Butterscotch Cookie

Aftertaste: Buttery

Mouthfeel: Smooth and Round

Processing

Only fully ripe cherries are handpicked to guarantee uniform sugar content and optimal flavor development. The cherries are placed in clean containers and left to oxidize for 48 hours, during which controlled exposure to oxygen enhances the complexity and sweetness of the coffee.

The temperature is then gently raised to 40 °C before pulping, activating natural enzymes that prepare the mucilage for fermentation. Once pulped, the beans undergo a 72-hour fermentation inside a bioreactor, a sealed stainless-steel vessel that allows precise control of temperature and microbial activity. 

In this phase, a custom culture of yeast, pre-fermented pineapple, and coconut oil is introduced. The yeast ensures consistent fermentation, while the pineapple adds organic acids that shape the tropical and juicy profile. The coconut oil contributes to the coffee’s silky, buttery mouthfeel. After fermentation, the coffee is solar-dried until moisture content drops to approximately 30%, allowing for slow and even dehydration.

The beans are then transferred to a mechanical silo dryer for a controlled finish, ensuring stability and preserving the delicate aromatic compounds developed during fermentation. Once dried to 10–11% moisture, the green coffee is stored for one month under stable conditions to allow flavor harmonization and internal humidity equilibrium before milling.