Country: Colombia 

Region: Risaralda 

Farm: Finca Milán 

Producer: Julio Cesar Madrid 

Process: Nitro Fermentation Washed 

Varietal: Castillo and Caturra 

Altitude: 1600 meters 

Size: 125g
Brew: for all brew methods

Julio Cesar Madrid Tisnés is a third-generation coffee producer and has dedicated

himself to the production of 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 like Sudan Rume, Yirgacheffe, Laurina,

and several others. Julio’s daughter, Maria Antonia Madrid, is a biologist who has

researched the organoleptic impact of using microbial starter cultures in coffee

fermentation, helping Julio to improve his processing methods.

Nitro Fermentation begins with freshly harvested coffee cherries placed in a bag for 10-12 hours to gain rapid increase in temperature. The bacteria present in this

environment and on the cherries start breaking carbs into sugars, which increases

temperature even more. The coffee is then cooled in a tank with water at 8-10 °C,

after which it is de-pulped. The coffee with the mucilage still attached is placed in a

plastic barrel for 10-12 hours to allow oxidation. Then, they take the coffee into the

sealed bioreactor, adding starter cultures and an injection of nitrogen. During this

fermentation process, which takes 4-6 days, the team at Finca Milan constantly

monitors the temperature, pH, and Brix to make sure all levels are within their

parameters. Once fermentation is complete, the coffee is then washed and sundried

for 15-20 days to reach its ideal humidity.

With this coffee, they have won the bronze and silver medals, respectively, for two

consecutive years at the World Barista Championship.