Julio Cesar Madrid – Finca Milán – Maypop Cultured Washed
$28.00
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Julio Cesar Madrid – Finca Milán – Maypop Cultured Washed
$28.00
Light roast. Limited release.
Floral, fruit-driven, and highly expressive, this Caturra and Castillo lot from Finca Milán showcases Café UBA’s Maypop Cultured Washed process and the innovative work of producer Julio Cesar Madrid.
Maypop, passionfruit, and banana passionfruit, known as curuba, are combined with selected yeast and bacterial cultures during a controlled anaerobic fermentation lasting six to eight days. After fermentation, the coffee is washed and carefully dried.
The resulting cup is bright and layered, with orange blossom aromatics, strawberry sweetness, and a soft peach finish. A medium body and medium acidity give the coffee structure while allowing its floral and fruit-driven character to remain clear.
Coffee Details
Producer: Julio Cesar Madrid
Farm: Finca Milán
Origin: Pereira, Risaralda, Colombia
Elevation: 1,600 masl
Varieties: Caturra and Castillo
Process: Maypop Cultured Washed
Fermentation: Fruit-Assisted Anaerobic, 6-8 Days
Drying: 25 Days Solar, 5 Days Mechanical
Tasting Notes: Orange Blossom, Strawberry, Peach
Body: Medium
Acidity: Medium
Roast Level: Light
Best For: V60, Chemex, Manual Pour-Over
Package Size: 8.8 oz (250 g)
Category: Reserve • Limited Release
Producer and Origin
Finca Milán is located near Pereira in Risaralda, Colombia, close to Los Nevados National Natural Park. The farm sits at approximately 1,600 meters above sea level in a growing environment influenced by the region’s volcanic landscape and temperate climate.
Julio Cesar Madrid Tisnés is a third-generation coffee producer who has dedicated his work to quality-focused coffee production, experimental processing, and distinctive varieties.
Finca Milán is part of Café UBA, a group of farms in Risaralda known for combining coffee tradition with fermentation research and innovative processing.
Julio’s daughter, Maria Antonia Madrid, is a biologist whose research explores how microbial starter cultures influence coffee fermentation and sensory development. Her work has helped Café UBA refine processes such as Maypop Cultured Washed.
Maypop Cultured Washed Processing
Freshly harvested coffee cherries are first held in bags for approximately 10 to 12 hours. During this stage, naturally occurring microorganisms begin breaking down carbohydrates while the temperature inside the bags rises.
The cherries are then cooled in water between 8°C and 10°C before being depulped.
Maypop, passionfruit, and curuba are crushed and prepared with selected yeast and bacterial starter cultures. The depulped coffee, fruit, and activated cultures are placed together in sealed tanks for an anaerobic fermentation lasting six to eight days.
After fermentation, the coffee is thoroughly washed. The lot then undergoes 25 days of solar drying followed by five days of mechanical drying to stabilize moisture and preserve its floral, fruit-driven character.
The fruits are used during fermentation and are not added to the roasted coffee.
Why This Coffee Stands Out
Cultured fermentation allows Café UBA to guide microbial activity more deliberately than in a spontaneous fermentation. The goal is not simply intensity, but a more structured and repeatable expression of fruit, florals, and sweetness.
In the cup, expect:
- Orange blossom aromatics
- Ripe strawberry sweetness
- A soft peach finish
- Medium body
- Bright but balanced acidity
- A clean and structured finish
About Finca Milán
Finca Milán has produced coffee since 1982 and has become known for both innovative processing and variety development.
Alongside Caturra and Castillo, Julio Madrid has worked with distinctive varieties including Sudan Rume, Yirgacheffe, Laurina, Pink Bourbon, and others recognized for their complex cup potential.
The farm also protects natural springs and maintains biological corridors of guadua bamboo, connecting coffee production with the surrounding environment.
About Risaralda
Risaralda is one of Colombia’s principal coffee-producing departments and forms part of the country’s coffee axis alongside Caldas and Quindío.
The region’s volcanic soils, elevation, coffee culture, and concentration of agricultural research have made it an important center for both traditional coffee production and modern processing experimentation.
Recommended Pour-Over Recipe
Dose: 25g, medium grind
Water: 400g at 197°F
Ratio: 16:1
Pours: 75g, followed by 175g and 150g
Total Brew Time: 3:00-3:30
This recipe works well as a starting point for V60 and other manual drippers. For Chemex, a slightly coarser grind may help maintain the target brew time.