Finca Milan
- Quindio, Finca Milan, Colombia
- coconut, pineapple
- 1600 meters
Finca Milan NIU has a distinctly tropical profile with dominant aromas of ripe pineapple, coconut and yellow tropical fruit. The coffee has a creamy, silky body, high juicy acidity and an intense sweetness reminiscent of coconut cream and candied fruit. The aftertaste is long, elegant and exceptionally clean, with persistent tropical and creamy notes.
*The price includes VAT. All our coffees are whole beans. Grinding per request.
Specifications
Flavor profile
coconut, pineapple
Aroma
- Chocolate
- Floral
- Fruity
- Funky
- Spicy
Roast profile
- Light
- Medium
- Dark
Optimal quality
Days 14–70 after roasting
Store coffee in a dry and cool place. For optimal quality, consume within 7 days of opening the bag.
Make coffee at home
Coffee: 18 g
Water: 270 ml at 95°C
Water TDS: 50 mg/l
Grind: 650 μm (sea salt size)
Blooming: 30 seconds
Extraction time: 2 minutes 30 seconds
5-STEP PREPARATION
1. Prepare the filter: Place a paper filter in a V60 dripper and rinse it thoroughly with hot water. This removes any paper taste and warms the container at the same time. Discard the excess water.
2. Add coffee: Pour 18 g of medium ground coffee (sea salt size) into the rinsed filter. Make sure the coffee bed is evenly spread.
3. Blooming – first pour: Start pouring with 50 ml of hot water. Pour slowly, starting in the middle and working your way towards the edge. Wait 30 seconds for the coffee to degas (bloom).
4. Main pour – second pour: At a total time of 30 seconds, slowly add 110 ml of water. Pour in a circular motion, starting in the middle, gradually moving towards the edge and back towards the center. Make sure to evenly moisten the entire coffee bed.
5. Final pour – third pour: At a total time of 90 seconds, add the remaining 110 ml of water. Use the same pouring pattern – starting in the middle and gradually moving the stream towards the edge and back towards the center.
The entire pouring process should be completed in approximately 2 minutes 30 seconds.
TIP
To find the perfect cup for your taste, you can experiment with different variables at home. Do this with only one variable at a time to help you understand how it affects the taste. Record the results to help you find the perfect recipe for your coffee faster.
GRIND SIZE
– A fine grind (smaller particles) will increase extraction time and increase flavor intensity.
– A coarse grind (larger particles) will decrease extraction time and create a lighter, more delicate flavor.
COFFEE : WATER RATIO
– More coffee to the same amount of water will increase flavor intensity.
– Less coffee to the same amount of water will give a more delicate, balanced flavor.
WATER TEMPERATURE
– A higher temperature (94–96°C) will emphasize the sweetness and body of the coffee.
– A lower temperature (90–92°C) will reduce bitterness and give a brighter, more acidic profile.
BLOOMING TIME
– A longer blooming (30–45 seconds) can improve extraction uniformity and highlight complex flavors.
TOTAL EXTRACTION TIME
– Shortening the time (e.g. 2:00 min) will produce a lighter and more juicy coffee.
– Increasing the time (e.g. 3:00 min) will produce a stronger and richer cup.
Coffee: 18g
Water: 270ml at 95°C
Water TDS: 50mg/l
Grind: 700μm
Blooming: 30 seconds
Extraction time: 2 minutes 45 seconds
Preparation process:
1. Filter rinsing: Place paper filter in Chemex and rinse thoroughly with hot water (to remove paper taste and preheat the container). Discard rinse water.
2. Coffee preparation: Pour 18g of coffee (table salt size) into the filter and level the coffee bed.
3. Blooming: Pour 70g of water evenly over the surface of the coffee. This topping should last 15-20 seconds, then leave the coffee to bloom for up to 40 seconds total.
4. Main pour: At 40 seconds, add the remaining 200 grams of water in two parts:
First part 100 grams of water in a circular motion during 15 seconds of pouring. Wait until the water has almost completely drained.
Second part: Add the last 100 grams of water in the same rhythm. The entire pouring process should be completed in about 2 minutes.
5. End of extraction: The total extraction time should not exceed 3 minutes. After the water has drained, the coffee grounds should be smooth and level – this is a sign of even extraction.
Tips:
• Pour in concentric circles from the center outwards.
• Make sure that no ground coffee remains on the edge of the filter.
• Water TDS: Aim for a water TDS of around 1.40.
• Calibration: If the extraction time is too long, use a slightly coarse grind, if too short, try a fine grind.
Coffee: 100 g
Water: 1000 g
Water temperature: 8-12 °C
Extraction time: 6-8 hours
TDS of water: 90 mg/l
A story about coffee
Finca Milan is one of Colombia’s most innovative specialty coffee estates, combining production with scientific research into fermentation and the development of new sensory profiles. The farm is owned by Julio Cesar Madrid Tisnes, a third-generation coffee farmer. His vision is based on controlled biochemical processes that aim to create flavors that have traditionally been impossible to achieve in coffee.
Finca El Milan is located in the municipality of Pereira, in the Risaralda region, at an altitude of approximately 1450–1600 m above sea level. It is part of a larger family structure that also includes Finca El Diluvio and La Riviera. The farm is divided into micro-plots, which allows for close monitoring of the varieties and processes. The mineral-rich soil, the influence of the volcanic Nevado del Ruiz area, and the stable ratio of sun to humidity create ideal conditions for the development of sugars in the coffee cherries.
COFFEE VARIETIES AND PROCESSING METHODS
Julio Cesar approaches production as a scientist. The farm operates a laboratory where they monitor temperature, pH, sugar content (Brix) and microbial growth. They also use their own starter cultures, developed from fruit and coffee cherries, which allows for precise control of the fermentation process.
VARIETY
Gesha / Castillo / Colombia / Caturra / Sudan Rume / Laurina
PROCESSING METHODS
fermentation with selected microorganisms / use of cultures isolated from fruits such as pineapple and strawberry / fermentation under anaerobic conditions with the addition of nitrogen / stabilization of aromatic development in a controlled environment / slow drying on African beds
COMPETITION AND AWARDS
2021 – World Barista Championship, Milan
Finca El Milan coffees were used in competitive performances due to their distinct fermentation profiles
2022–2023 – World Brewers Cup (various national championships)
several national champions used Finca El Milan coffees (Nitro / Culturing processes)
Cup of Excellence Colombia
regular rankings among the best rated microlots
FARM SPECIALTIES
A key feature of Finca El Milan is the predictability of taste. Controlled protocols achieve repeatable profiles, such as strawberry yogurt or tropical fruit, and the farm acts as a research center for fermentation in the specialty coffee industry.
