Farm: Finca la Milán

Region: Quindio, Colombia

Producer: Julio Cesar Madrid

Variety: Castillo

Process: Culturing in combination with extended wash

Altitude: 1400 masl

Roasting Profile: Espresso

Roasting Machine: ROEST P3000

Aroma: Vanilla, Coconut Candy

Flavor: Butterscotch Cookie

Aftertaste: Buttery

Mouthfeel: Smooth and Round

Processing

Fully ripe cherries are selected to maximize sugar concentration and flavor potential. Controlled fermentation with selected cultures guides the development of the desired flavor profile, with temperature, pH, and fermentation time carefully monitored throughout the process. Carefully managed washing stages preserve fruit clarity and sweetness, followed by slow, controlled drying to stabilize aromatics, sweetness, and juiciness. The coffee then undergoes a resting period to allow the flavors to integrate and moisture to reach equilibrium.