Flavor Engineering: Finca Milan [Vanilla Process]

From the visionary Julio Madrid at Finca Milan in Risaralda, Colombia, comes a coffee that challenges the definition of sensory profiles. Part of the Café UBA project, this lot utilizes a proprietary "Culturing" process—a sophisticated form of bio-fermentation designed to create specific, dessert-like flavor structures within the bean.

The Culturing Method

This is not a simple infusion; it is a bio-chemical manipulation of the fermentation environment. The Caturra cherries undergo a mixed fermentation for over 192 hours in oxygen-restricted bioreactors. During this phase, a specific starter culture of yeasts and bacteria is introduced alongside vanilla, pineapple, and sugarcane. This allows the microorganisms to catalyze metabolic reactions that weave natural vanillin and creamy esters directly into the coffee's cellular matrix.

Sensory Profile

Finca Milan is an incredibly smooth, comforting coffee that functions as a "liquid dessert":

• Aromatics: Enveloping aromas of warm vanilla bean and sweet spices.
• Primary Notes: Intense Vanilla and creamy Nougat.
• Finish: A subtle hint of Cinnamon and a silky, coating mouthfeel.

Technical Specifications

• Origin: Colombia
• Region: Risaralda
• Producer: Julio Madrid (Finca Milan)
• Varietal: Caturra
• Altitude: 1500 MASL
• Process: Culturing (192-hour Bio-Fermentation)
• Roast Profile: Omni (Optimized for both Filter and Espresso)

Technical Brewing Protocol

As an Omni Roast, this coffee is versatile. For Filter, we recommend a standard 1:16 ratio at 94°C to highlight its aromatic sweetness. For Espresso, try a shorter 1:2 ratio with a 5-second pre-infusion to maximize the nougat-like body and "Vanilla Milkshake" finish.