Milan farm
Since 1982, the owner of the Finca Milán farm has been Julio Cesar Madrid, the third generation of coffee producers. Finca Milán is the second-largest farm in the Café UBA alliance, which also includes the La Riviera and Buenos Aires farms in Risaralda. On 60 hectares of land, Julio Cesar cultivates various coffee varieties such as Colombia, Castillo, Supreme, Caturra, Catiope, Pink Bourbon, and Red Bourbon. The farm also hosts the UBA processing station, where different coffee processing methods are employed, including Natural, Honey, Washed, Double Fermentation, and Culturing.
Nitro process
In the Nitro Washed process, ripe coffee cherries undergo what is known as "germ stress," causing the temperature of the cherries to rise and fall to 12 degrees, keeping them in optimal conditions for further processing. After separating the pulp, the beans are placed in a bioreactor and inoculated with starter cultures (yeasts and bacteria) along with fruit juice. The bioreactor is tightly sealed and filled with nitrogen to facilitate the metabolic processes of microorganisms. During this stage, temperature, acidity, and Brix degrees are closely monitored in relation to previous data to determine the exact moment to end the fermentation.
After leaving the bioreactor, the coffee beans are dried in solar dryers to a moisture level of 40%, then transferred to mechanical dryers until the moisture content reaches 10-12%. The beans are stored for about 45 days before being prepared for export.
Fake fermentation
The processes associated with the fermentation of specialty coffee are becoming increasingly innovative, but also, after many years of refinement, they allow for the creation of exceptionally unique and complex flavor profiles. However, it is important to remember that with some experimental fermentations, there is a lack of full transparency in their execution. It is not always clear what is being added, from what source, or which beans are being used. The pricing of these coffees in this process should always be lower than that of natural coffees. Nonetheless, we want to offer the freedom of choice – everyone can decide which coffees suit their preferences the most.