Finca Milan

Julio Cesar Madrid Tisnés is a third-generation coffee producer who 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 their 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 studied the organoleptic effects of using microbial starter cultures in coffee fermentation, helping Julio refine his processing methods.

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