The coconut bomb is back! This is a new harvest and an improved version of the already famous Coco Bongo! This harvest comes from the Colombian Finca Milán farm and tastes just as delicious as the previous ones. This time, the coffee was processed using the coconut cultivar method, which gives it a more pronounced coconut and tropical flavor. The cup is full of fresh coconut, vanilla milkshake, and pineapple juice notes.
Finca Milán, located in the town of Pereira in the Risaralda province near the Los Nevados national park, is owned by Julio Cesar Madrid, who has been running the farm since 1982. Finca Milán, which is part of the Café UBA alliance, spans 60 hectares of clay-rich soils at an altitude of 1,400 to 1,800 meters above sea level. The farm thrives in an ideal climate that supports the cultivation of crops such as bananas, corn, and beans, as well as various coffee varieties like Colombia, Castillo, and Pink Bourbon. The modern processing station allows the use of innovative methods, including natural, honey, and double fermentation. Influenced by the research of his daughter, a biologist studying microbial starter cultures for coffee fermentation, Julio has improved the processing methods on the farm, leading to a unique flavor profile.
This station uses an innovative fermentation method known as cultivation, which works similarly to the yogurt-making process to intensify the flavor and aroma of its coffee beans. This method involves introducing starter cultures containing beneficial microorganisms that initiate the transformation of the coffee. The cultures are mixed with local fruits and aromatic plants, then combined with the coffee for fermentation. For this coffee, freshly picked coffee beans were mixed with a starter culture and coconut. This mixture was placed in airtight containers for 144 hours to undergo anaerobic fermentation. Local microorganisms and bacteria played a key role during fermentation. Finca Milan carefully monitored important factors during the process, such as pH, temperature, and sugar content. After fermentation, the beans were washed and sun-dried for 25 days, followed by an additional five days of mechanical drying methods.
- Altitude: 1730 meters above sea level