Milan Estate is part of the Café UBA project, based in Risaralda, Colombia. The project focuses on the sustainable production, processing, and commercialization of high-quality specialty coffees. With three farms—Milán, La Riviera, and Buenos Aires —Café UBA is led by producers Julio Cesar Madrid and Julio Andrés Quiceno, committed to environmentally friendly and socially responsible practices. Processing techniques include traditional washed, honey, fine naturals, cold press, bioreactor fermentations, and culturing (infusion-based fermentations), always aiming to deliver exceptional cup profiles.
The Depulped coffee in this lot is fermented in a mixed must containing passionfruit (maracuyá and curuba) and selected microorganisms, under low-oxygen conditions for over 144 hours. The result is a vivid, fruit-forward profile with lychee and tropical nuances. The
drying process includes 25 days under the sun followed by 5 days of mechanical drying.
