Julio Cesar Madrid – Finca Milán – Maypop Cultured Washed
$28.00 USD
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Julio Cesar Madrid – Finca Milán – Maypop Cultured Washed
$28.00 USD
Light roast. Limited release.
Floral, fruit-driven, and highly expressive, this Caturra and Castillo lot from Finca Milán showcases Café UBA’s cultured washed fermentation process and the innovative work happening in Risaralda, Colombia.
Marketed as Maypop, this coffee is fermented with passionfruit and banana passionfruit, known as curuba, alongside selected microorganisms under restricted oxygen for more than 144 hours. The result is a bright and layered cup with floral acidity, structured sweetness, and notes of orange blossom, strawberry, and peach.
Producer: Julio Cesar Madrid – Finca Milán
Origin: Pereira, Risaralda, Colombia
Variety: Caturra and Castillo
Process: Maypop Cultured Washed
Tasting Notes: Orange Blossom, Strawberry, Peach
Roast Level: Light
Package Size: 8.8 oz (250 g)
Category: Reserve • Limited Release
Producer & Origin
This coffee comes from Finca Milán, Julio Cesar Madrid’s farm in Vereda El Hogar, in the municipality of Pereira, Risaralda, Colombia. Located near the Los Nevados Natural National Park, the farm benefits from a unique growing environment shaped by elevation, volcanic influence, and a climate that supports quality-focused coffee production.
Julio Cesar Madrid Tisnés is a third-generation coffee producer who has dedicated his work to producing exceptional coffees and exploring rare and distinctive varieties. Finca Milán is part of Café UBA, an alliance of farms in Risaralda that also includes La Riviera and Buenos Aires.
Julio’s daughter, Maria Antonia Madrid, is a biologist whose research on the organoleptic impact of microbial starter cultures in fermentation has helped further refine the farm’s processing methods. That work is reflected in coffees like this one, where scientific curiosity and cup quality come together.
Processing
This lot uses Café UBA’s Maypop Cultured Washed process, a fermentation method developed through several years of experimentation with microbial starter cultures.
Freshly harvested cherries are first held in bags for approximately 10 to 12 hours, allowing the temperature to rise as naturally occurring microorganisms begin breaking carbohydrates into sugars. The cherries are then cooled in water between 8°C and 10°C before being depulped.
Passionfruit, maypop, and banana passionfruit, known as curuba, are prepared and combined with selected yeast and bacterial starter cultures. The depulped coffee, fruit, and activated cultures are then placed in tanks for an anaerobic fermentation lasting more than 144 hours.
After fermentation, the coffee is washed and carefully dried to stabilize moisture and preserve its floral, fruit-driven profile. According to the lot-specific producer sheet, drying includes 25 days of solar drying followed by 5 days of mechanical drying.
After fermentation, the coffee undergoes 25 days of solar drying followed by 5 days of mechanical drying.
About Finca Milán
Finca Milán rests in one of Colombia’s most dynamic coffee-growing regions and has become known for innovative processing and variety development. Beyond traditional cultivars, Julio Madrid has dedicated himself to producing coffees from rarer varieties known for complex cup profiles, including Sudan Rume, Yirgacheffe, Laurina, and others.
That same spirit of experimentation and quality pursuit gives this Caturra and Castillo lot its distinctive identity.
About Risaralda
Risaralda is one of Colombia’s principal coffee-growing departments and forms part of the country’s celebrated coffee axis alongside Caldas and Quindío. The region is recognized for its volcanic soils, strong coffee culture, and deep integration of research, sustainability, and coffee production.
It is also the only Colombian department recognized as a Model Forest, reflecting the region’s long-term balance of environmental, social, and agricultural priorities.
Recommended Brew Guide (V60)
Dose: 25g medium grind
Water: 400g at 197°F
Ratio: 16:1
Pour: 75g → 175g → 150g
Total Brew Time: 3:00–3:30 (Grind coarser to speed up, finer to extend brew time.)