Finca Milan

Julio Cesar Madrid Tisnés is a third-generation coffee producer and has dedicated himself to producing high-quality coffees. This dedication has led him to focus on producing coffee varieties that are relatively rare in Colombia and are known for complex cup profiles, including varieties such as Sudan Rume, Yirgacheffe, Laurina, and several others. Julio's daughter, Maria Antonia Madrid, is a biologist who has researched the organoleptic impact of using starter cultures of microorganisms in coffee fermentation, helping Julio refine his processing methods.

In the nitro wash process, fully ripe coffee cherries undergo a controlled stress phase, which raises and lowers their temperature to around 12 degrees. This helps keep the fruit in optimal condition for further processing. After the fruit is crushed, the beans are placed in a special container called a bioreactor. Inside the bioreactor, the beans are inoculated with starter cultures consisting of yeasts and bacteria, as well as fruit must. The bioreactor is then sealed, and nitrogen is injected to create an environment that promotes microbial metabolic activity. At this stage, temperature, acidity, and Brix levels are carefully monitored by comparing them with previous data. This monitoring ensures that the fermentation process is properly planned and allows oxidation to begin. After the beans are removed from the bioreactor, they are dried in sun dryers until they reach a moisture level of approximately 40%. They are then transferred to mechanical dryers to further reduce their moisture content to around 10% - 12%. The beans then undergo a resting period of approximately 45 days in storage, after which they are hulled and prepared for export.