Size: 12oz Roast: Light
Tasting Profile: Experience the nuanced interplay of succulent blueberry notes, refined cane sugar sweetness, and delicate graham cracker undertones in this meticulously cultured Colombian offering.
Origin Notes:
Finca Milan | Nitrogen Fermentation | Colombia
Colombia continues to lead innovation in coffee processing, and Finca Milan showcases one of its most exciting methods: Nitrogen Fermentation. This lot is processed at Finca La Riviera, where producer Julio Cesar Madrid Tisnes has developed cutting-edge fermentation techniques — including washed, honey, natural, cold press, culturing, and this standout nitrogen method.
The process begins with ripe cherries undergoing embryonic stress, allowing internal temperatures to naturally rise and fall to around 12°C. After pulping, the beans are placed in a sealed bioreactor with added starter cultures (yeasts and bacteria) and fruit must. Nitrogen is introduced to promote ideal microbial activity, while data from past batches guides adjustments in acidity, temperature, and Brix. Once fermentation is complete, the beans are dried using a combination of solar and mechanical methods, then rested for 45 days before export.
About the Producer
Julio Cesar Madrid Tisnes is a third-generation coffee producer and steward of Finca Milan, a 250-hectare estate located in the volcanic-rich soil of Colombia’s Risaralda Department, nestled in the central foothills of the Andes Mountains. Alongside sister farms Finca La Riviera and Finca Buenos Aires, his coffees have earned international acclaim, including a second-place finish at the World Barista Championship in Athens.
Finca Milan’s Terroir & Varietals
Thanks to its volcanic soil and wide temperature swings (from 30ºC days to 15ºC nights), Finca Milan produces coffees with remarkable complexity. Of its 250 hectares, 220 are devoted to coffee, with a focus on Caturra, Castillo, Pink Bourbon, and the rare Catiope varietal.
What is Catiope?
The Catiope variety is a hybrid between Colombian Caturra and an Ethiopian landrace — a name born from CAT(urra) and (e)TIOPE. Developed by CENICAFÉ in Cauca, Catiope trees are compact, high-yielding, and prized for their exceptional cup quality.
