Finca Milán is led by third-generation producer Julio César Madrid Tisnés whose family has owned and operated the farm for 40 years. It is a 250-hectare estate located in Pereira, Risaralda.
Julio invests heavily in fermentation infrastructure and microbial research — turning Finca Milán into one of Colombia's benchmark farms for experimental coffee. He works closely with his daughter, a biologist, to study how specific microorganisms shape flavor — a collaboration that feeds directly into processes like this Nitro Washed lot. Julio's coffees have taken bronze and silver medals in back-to-back years at the World Barista Championship.
This coffee's processing is precisely controlled. It is a
"Nitro Washed" fermentation, where the coffee is depulped and then the beans go into a sealed bioreactor with fruit must, starter cultures, and culturing lixiviates, and the whole atmosphere is purged of oxygen and flooded with nitrogen. The result is a clean, fruit-forward cup with a creamy body — cantaloupe and raw pineapple up front, with bright lemon zest.
