Colombia Finca Milan Sakura (Cherry Blossom) Cofermented

Foundation Coffee Roasters Colombia Finca Milan Sakura - co-fermented with Japanese cherry blossoms

SCA: 87 pts.

Here we have Colombian Caturra beans, processed with sakura flower co-ferment, offering flavor notes of red apple, lychee, white grapes, and champagne. A wonderful coffee. We are big fans :).

This coffee is characterized by a sparkling and elegant profile, combining the refreshing sweetness of red apple, pink lemonade, the delicate juiciness of lychee and white grapes, and a refined, champagne-like aftertaste.

Origin:

Located in the lush mountains of Risaralda, Colombia, Finca Milán is an example of innovation and sustainable development in specialty coffee production. The farm, owned by Julio César Madrid Tisnés, a third-generation coffee producer, specializes in producing high-quality coffees through experimental processing techniques and sustainable farming practices. Julio César Madrid Tisnés, a dedicated third-generation coffee farmer, leads Finca Milán with passion and expertise. His deeply rooted love for coffee, combined with an innovative approach, has made the farm a benchmark in the specialty coffee industry. His commitment to quality, innovation, and sustainability continues to shape the future of coffee in Risaralda. Finca Milán is deeply committed to sustainable development and responsible farming practices. The farm's location near Los Nevados National Park influences its environmental stewardship, promoting biodiversity conservation and responsible water use. As part of Café UBA, Finca Milán supports community engagement by providing education and fair employment opportunities for local coffee farm workers. 

Processing and flavor notes:

The "Sakura" process is an experimental, natural fermentation. Ripe coffee cherries are co-fermented with sakura flowers (cherry blossoms). This infusion gives the coffee a delicate, floral aroma and enhances its sweetness and complexity. The fruits are harvested at optimal sugar content (24–28° Brix) and pH, then often undergo pre-fermentation in bags. After co-fermentation, the coffee is typically dried naturally, often in direct sunlight, then in the shade, to preserve both the intense fruity character and the floral nuances of the sakura blossoms. Some batches may also include specific starter cultures or anaerobic phases. This coffee is a showcase of modern Colombian innovation, offering a refreshing, complex, and incredibly fruity experience, often preferred for filter brewing.

Packaging:

250g whole bean coffee