FINCA MILAN [LOGAN COMPETITION]

Colombia — Julio Madrid Finca Milán Logan Geisha (Culturing / Competition)

Tastes Like — 🍫 White Chocolate • 🫐 Blackberry • 🍒 Cherry • 🍹 Grenadine

DETAILS

• Producer: Julio Madrid (Café Uba)
• Farm: Finca Milán
• Region: Risaralda, Colombia
• Varietal: SL28
• Process: Culturing (72hr Mixed Fermentation Bioreactor)
• Harvest: 2025
• Score: 89 SCA
• Size: 100g

INTRO

A competition-grade micro-lot from Julio Madrid's Finca Milán — part of Café Uba's Logan process series, developed specifically for championship use. A 72-hour mixed fermentation in a low-oxygen bioreactor with fresh fruit, microorganisms, and essential oils produces a cup that is vibrant, funky, and intensely complex. In the cup: white chocolate creaminess, blackberry and cherry vibrancy, and a grenadine sweetness that ties everything together.

THE PRODUCER

Café Uba is a three-generation family enterprise rooted in the coffee-producing lands of Risaralda, Colombia. Their operation spans three emblematic farms — La Riviera, Finca Milán, and Finca Buenos Aires — each with its own distinct character and philosophy. At Finca Milán, tradition and innovation meet: unique fermentation processes are developed to explore new aromatic expressions while preserving the natural environment. It is here that Julio Madrid and his business partner Andres Julio Quinceno have pushed the boundaries of what Colombian processing can achieve.

Competition lots at Finca Milán designate exceptional micro-lots of superior quality — SCA scores of 88+ to 90+ — created specifically for championships. They combine prestigious varieties with cutting-edge fermentation protocols, resulting in coffees of spectacular, ultra-complex aromatic profiles that challenge the traditional standards of specialty coffee.

THE PROCESS

The Logan Culturing process at Finca Milán involves:

🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 🔬 Bioreactor preparation — A low-oxygen bioreactor environment established and inoculated with fresh fruit, microorganisms, and essential oils 🔒 72-hour mixed fermentation — Coffee fermented for 72 hours in the bioreactor, with the controlled microbial activity building complex aromatic structure throughout 🌡️ Environmental monitoring — Temperature and conditions carefully managed throughout to ensure precision and consistency ☀️ Drying — Dried to optimal moisture content after fermentation

The 72-hour bioreactor fermentation is the defining step — the highly controlled low-oxygen environment promotes complex microbial activity between the coffee, fresh fruit, essential oils, and selected microorganisms, building an aromatic structure of exceptional depth and clarity that transcends what natural fermentation alone can achieve.

THE CUP

A spectacular competition-grade Geisha from one of Risaralda's most technically ambitious producers — white chocolate creaminess and intensely juicy fruit brightness in equal measure, with blackberry, cherry, and grenadine dancing through a cup of remarkable complexity and clarity. Finca Milán's Logan process at its most expressive.

Flavour Notes

🍫 White Chocolate 🫐 Blackberry 🍒 Cherry 🍹 Grenadine