Colombia - Julio Cesar / Coconut-Pineapple Culturing Process
Coconut Biscuits, Pineapple, 'Piña Colada' vibe
Julio César Madrid is a third-generation coffee farmer, but he’s definitely not afraid to do things differently.
At Finca Milán, part of the family-run Café Uba project, tradition meets a lot of curiosity and experimentation. Julio and his team play with rare coffee varieties and unusual fermentation techniques — carefully controlling things like oxygen, temperature and time to see just how much flavour they can unlock from the coffee.
And the results can get pretty wild: big tropical fruits, juicy sweetness and flavours you might not expect to find naturally in a cup of coffee.
What we love about Finca Milán is that behind all the science and experimentation, it’s still very much a family coffee farm — just one that likes to push the boundaries a little.
Country: Colombia
Region: Risaralda
Farmer: Julio Cesar Madrid
Farm: Finca Milan / UBA Projects
Variety: Caturra
Process: CULTURING · CO-FERMENTATION · THERMAL SHOCK
Ripe cherries undergo 48 hours of controlled oxidation followed by a gentle 40°C thermal shock to activate enzymatic reactions. After pulping, the coffee spends 72 hours in a bioreactor with selected yeast, pre-fermented pineapple and coconut oil, before staged sun and mechanical drying and a one-month rest to stabilise the final flavour.
We freshly roast our coffees and dispatch them on the same day. Our current roast day is Tuesday, please order the latest by 10am on Tuesday for Wednesday delivery.