FINCA MILAN [SAKURA COMPETION]

Colombia — Julio Madrid Finca Milán Sakura Wush Wush (Culturing / Competition)

Tastes Like — 🍇 Grape • 🍬 Skittles • 🍋 Lime • 🥝 Kiwi

DETAILS

• Producer: Julio Madrid (Café Uba)
• Farm: Finca Milán
• Region: Risaralda, Colombia
• Varietal: Wush Wush
• Process: Culturing (Nitrogen Atmosphere Anaerobic Fermentation with Specific Yeasts)
• Harvest: 2025
• Score: 89 SCA
• Size: 100g

INTRO

A competition-grade micro-lot from Julio Madrid's Finca Milán — the Sakura, a companion to the Logan, built on Wush Wush rather than Geisha and taken in an entirely different aromatic direction. Where Logan delivers creamy dark fruit, Sakura is ultra-funky, intensely fruited, and wildly sweet. A nitrogen-atmosphere anaerobic fermentation with two specific yeast strains and fresh fruit produces a cup of explosive complexity. In the cup: grape, Skittles, lime, and kiwi.

THE PRODUCER

Café Uba is a three-generation family enterprise rooted in Risaralda, Colombia, with operations across three distinct farms. At Finca Milán, tradition and innovation meet — unique fermentation protocols are developed here to explore new aromatic frontiers while preserving the natural environment. Competition lots at Finca Milán designate exceptional micro-lots of superior quality (SCA scores 88+–90+), created specifically for championship use and combining prestigious varieties with cutting-edge fermentation technology. The result is coffees of spectacular, ultra-complex aromatic profiles that push the boundaries of what specialty coffee can be.

Wush Wush is a rare Ethiopian Landrace variety first documented in the Wush Wush area of southwest Ethiopia, now cultivated in small quantities in Colombia. Celebrated for its vibrant tropical fruit character and intense aromatic expression, it is particularly responsive to experimental fermentation — a quality the Sakura process exploits to extraordinary effect.

THE PROCESS

The Sakura Culturing process at Finca Milán involves:

🍒 Hand-picking — Wush Wush cherries selectively harvested at peak ripeness 🧫 Specific yeast preparation — Two specific yeast strains (Kazachstania humilis and Kazachstania exigua) selected and prepared alongside fresh fruit 🔒 Nitrogen atmosphere fermentation — Coffee fermented under a modified nitrogen atmosphere in a sealed anaerobic environment, optimising microbial activity and catalysing complex aromatic development 🌡️ Environmental monitoring — Temperature and conditions carefully managed throughout ☀️ Drying — Dried to optimal moisture content after fermentation

The nitrogen atmosphere fermentation with specific yeast strains is the defining step — by precisely selecting Kazachstania humilis and Kazachstania exigua and creating an optimised anaerobic environment through nitrogen modification, Julio and Andres Julio Quinceno direct microbial activity with extraordinary precision, building the explosive tropical fruit and confectionary complexity that define this Sakura lot while maintaining the clarity and structure that earn it competition scores.

THE CUP

An ultra-funky, intensely fruited, and wildly sweet competition Wush Wush from one of Risaralda's most technically ambitious producers — grape and Skittles candy up front, with a sharp lime acidity and cool kiwi sweetness in a cup that is as joyful as it is technically accomplished. Finca Milán's Sakura process at its most explosive.

Flavour Notes

🍇 Grape 🍬 Skittles 🍋 Lime 🥝 Kiwi