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Colombia Risaralda Pereira Finca Milán Tangerine Orange Co-Ferment
$10.00 - $678.76
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Country: Colombia
Region: Pereira, Risarada
Coordinates: Coming Soon
Farm: Finca Milán
Farmer/Grower: Julio César Madrid Tisnés and Julio Andrés Quiceno
Altitude: 1500 m.a.s.l.
Grade: Product of Colombia
Varieties: Caturra
Processing: Anaerobic co-ferment, sequential washed
Marks: 003-0037-2892
Reference ID: HA-26126-05
Humidity: 11.90%
Density: 1.15 g/ml
Harvest Date: April, 2026
Arrival Date: July, 2026
SCI Cupping Score: 86.0
- Fragrance and aroma of chocolate and orange with notes of mandarin orange and orange blossom. Sweet orange candy-like aftertaste with a mild citric acidity and a medium body with a milky texture.
- We recommend roasting this coffee at a light roast with a quick approach through Maillard reaction to pop the complex fruit acidity. A shorter post crack development time will preserve the fresh sweetness. In our experience, these types of alternative processed coffees can have a very quiet first crack.
Finca Milán is a part of Café Uba, a coffee project built around two producers, Julio César Madrid Tisnés and Julio Andrés Quiceno
Café Uba's full operation includes four farms, a dry mill, a processing station, a roasting center, a cupping lab and a barista training lab.
This lot uses Café Uba's culturing fermentation method, built around a fruit forward take on co-ferment. The coffee ferments together with a must of orange and pineapple, under restricted oxygen, for more than 144 hours. That mixed fermentation brings in fruit, aromatic plants, and a chosen mix of yeasts and bacteria, all working through the coffee together. The result is a sweet, fruity cup with tangerine, cinnamon, and orange blossom coming through, along with a soft tropical character that runs through the whole profile. After fermentation, the coffee dries on raised beds for 25 days, then finishes with five days of mechanical drying.
Café Uba backs this work with outside research. Along with Cenicafé and Universidad de los Andes, the team published a study on the fermentation methods developed at Finca Milán, looking at how starter cultures change the microbial community during fermentation and the cup that results.