"Upon grinding, the dry fragrance reveals bright tropical aromatics of , mixed berries, and ripe peach, accented by delicate floral tones. On the palate, grape sweetness leads with juicy berries and cherry, followed by a gentle jasmine lift. The cup is sweet, fragrant, and fruit-forward with a smooth, clean finish."

Finca Milán is a specialty coffee farm in Risaralda, Colombia, operated by Julio César Madrid Tisnés, a third-generation producer connected to the Café UBA group. The farm has built its identity around technical processing, controlled fermentation, and a willingness to redesign traditional post-harvest methods. Julio’s work is supported by a laboratory-style approach, where starter cultures, temperature control, and sealed fermentation systems are used to guide each lot with precision. His philosophy is not based on adding flavour directly, but on creating conditions that allow fermentation to express fruit, structure, and aromatic complexity in a controlled way. This Sakura lot reflects that direction, combining selective cherry preparation with cultured fermentation and nitrogen-assisted anaerobic control.

Finca Milán is located in Risaralda, near Pereira, within Colombia’s central coffee-growing region. The farm sits at approximately 1,600 metres above sea level, in an area shaped by a changing mountain climate and fertile volcanic soils. These conditions support steady cherry development and allow producers to work with ripe fruit suited to extended fermentation. Risaralda’s combination of humidity, elevation, and temperature stability provides a useful base for controlled processing protocols. At Milán, the environment is paired with precise post-harvest management to maintain consistency across experimental lots.

Sidra is a hybrid variety known for its aromatic intensity, sweetness, and elegant cup structure. It is often associated with Bourbon and Ethiopian lineage, giving it both density and floral potential when cultivated carefully. At Finca Milán, Sidra is selected for its ability to carry fermentation clearly while retaining a refined varietal character. Its structure makes it well suited to processes involving fruit juice, microbial cultures, and anaerobic control.

For this Natural Mossto Lactic lot, preparation begins around fifteen days before harvest with the development of selected yeast and microbial cultures. Fully ripe cherries are hand-picked, washed, sorted, and density-separated to remove unsuitable fruit before fermentation. The cherries are first sealed in bags for 10–12 hours to raise temperature quickly and activate metabolic activity, then cooled in water at 8–10°C. After depulping while retaining the mucilage, the coffee is placed in a fermentation vessel with selected cultures and cherry juice, before being transferred into a sealed bioreactor where nitrogen is injected to create an anaerobic environment. Fermentation lasts four to six days with close monitoring of temperature, pH, and sugar levels, after which the coffee is washed, sun-dried on raised beds for 15–20 days until reaching around 11% moisture, and rested in GrainPro for one month.

This coffee is shaped by the interaction between Sidra’s expressive structure and Finca Milán’s controlled fruit, culture, and nitrogen fermentation system. The use of microbial cultures and cherry-derived juice gives the process a defined fermentation pathway rather than leaving the lot to develop spontaneously. Nitrogen helps reduce oxygen exposure, creating a stable anaerobic environment where the fermentation can progress with greater consistency. Slow raised-bed drying allows the parchment to lose moisture evenly while protecting the results of fermentation. The one-month resting stage helps the coffee stabilize before milling, completing a process designed around control, clarity, and a distinct Sakura expression.

Variety : Sidra
Altitude : 1600 MASL
Process : Fruit + Microbes + Bioreactor Nitro
Origin : Risaralda