"Upon grinding, the dry fragrance reveals bright tropical aromatics of pineapple, mixed berries, and ripe peach, accented by delicate floral tones. The first sip is rich and immediate, with a smooth, coating mouthfeel. Melon milk and tropical fruit yogurt lead the cup, layered with peach and strawberry, and finishing in a sweet pineapple lassi note. The cup is full-bodied reminiscent of a vibrant tropical fruit smoothie."

Finca Milán is a renowned specialty coffee farm located in Risaralda, Colombia, operated by third-generation producer Julio César Madrid Tisnés. As part of the Café UBA group, Finca Milán has become internationally recognized for its pioneering fermentation techniques, particularly its nitrogen-assisted processes that have been featured in global competitions and specialty markets. The farm is widely respected for its experimental approach, strict process control, and cultivation.

The farm is situated in Vereda El Hogar, near Pereira, at elevations averaging 1,600 meters above sea level. The region benefits from volcanic soils influenced by the nearby Los Nevados National Natural Park, moderate year-round temperatures, and consistent humidity. These conditions support slow cherry maturation and stable sugar development.

This lot is composed of Sudan Rume, an ancient Arabica landrace originally traced to the Boma Plateau of South Sudan. The variety is known for its low yield, tall tree structure, and genetic proximity to Ethiopian wild coffees. Sudan Rume is prized for its structural clarity, floral potential, and ability to express fermentation with precision when handled carefully.

Only fully ripe cherries are selectively hand-picked and carefully sorted before processing. The cherries undergo an initial controlled thermal stress phase, where they are sealed in bags for 10–12 hours, allowing internal temperature to rise and activate metabolic activity within the seed.

Following this, the cherries are rapidly cooled in water tanks at 8–10 °C, then depulped while retaining the mucilage. The parchment coffee is placed briefly in plastic barrels for oxidation before being transferred into a sealed stainless-steel bioreactor. Nitrogen gas is injected to create an anaerobic environment, and selected starter cultures are introduced.
Fermentation lasts 4–6 days, with continuous monitoring of temperature, pH, and Brix to maintain precise parameters. Once fermentation is complete, the coffee is washed thoroughly and sun-dried on raised beds for 15–20 days, targeting a final moisture content of approximately 11%. The dried parchment is then rested in GrainPro bags for one month prior to milling, allowing the coffee to stabilize.

Variety : Sudan Rume
Altitude : 1600 masl
Process : Innovative Protocol
Origin : Pereira, Risalda