Finca Milan is one of Colombia’s most innovative specialty coffee estates, where coffee production is closely connected with scientific research into fermentation and the development of new sensory profiles. The farm is owned by Julio Cesar Madrid Tisnes, a third-generation coffee producer. His vision is based on controlled biochemical processes designed to create expressive, recognisable and repeatable flavours in the cup.

The estate is located in the municipality of Pereira, in the Risaralda region, at an altitude of approximately 1450–1600 metres above sea level. Finca Milan is part of a wider family structure that also includes Finca El Diluvio and La Riviera. The farm is divided into micro-lots, allowing precise monitoring of individual varieties, processing methods and cherry development.

The estate’s location is strongly influenced by mineral-rich soils, the volcanic area of Nevado del Ruiz and a stable balance between sunlight and humidity. This environment creates ideal conditions for sugar development in the coffee cherries, slow maturation and complex aromatics. One of the farm’s key characteristics is its research-driven approach: the estate operates its own laboratory, where temperature, pH, sugar content and microbial activity are carefully monitored. Through the use of proprietary starter cultures and controlled fermentation protocols, the farm creates coffees with precise, intense and highly distinctive sensory profiles.

VARIETAL, PROCESS

This coffee is the Castillo variety, which is valued in Colombia for its stable production, resilience and ability to develop very sweet, clean and aromatically complex profiles when combined with advanced processing methods.

The coffee is processed using the NIU Culturing method. This is an advanced fermentation approach that uses selected microorganisms and starter cultures developed from fruit and coffee cherries. Fermentation takes place in a controlled environment, where key parameters such as temperature, pH, sugar content and microbial development are monitored. The goal of the process is to create a clearly defined sensory profile with pronounced tropical fruit character, creamy texture and long-lasting sweetness.