Finca Milan Coconut Process by Tanat Coffee is a Colombian coffee intended for pour-over brewing. It has an exotic, smooth, and sweetly creamy profile. In the cup, coconut and vanilla come together to create a smooth, distinctive, and very aromatic flavor. The acidity is medium and the body is silky, so the coffee feels full-bodied but not heavy. Coconut gives it a distinctive character, while vanilla softens the overall profile. It’s a filter coffee for those moments when you want something unusual, aromatic, and distinctly sweet.
The coffee comes from Colombia, specifically from the Pereira area in the Risaralda region, from the Finca Milan farm. Julio Madrid is behind the production, working with a lot composed of the Caturra and Castillo varieties. The coffee trees grow at an elevation of around 1,500 meters, and the harvest took place in 2025. This blend showcases a modern approach to coffee processing, where not only the origin but also precise post-harvest work is crucial. The coffee has a score of 87 points, and its style will appeal to co-fermentation enthusiasts as well as coffee experimenters who enjoy tasting more distinctive lots with a clearly recognizable producer’s signature.
The processing is based on coconut co-fermentation and cultivation. During the post-harvest process, the coffee ferments alongside starter cultures consisting of native yeasts and bacteria, aromatic herbs, and real coconut. This is therefore neither a standard washed nor natural processing method, but rather a controlled experimental process in which additional ingredients are incorporated during fermentation. It is precisely this phase that determines the final character of the lot and requires precise control to ensure that the flavor profile is intense yet clean and stable.