Finca Milan – Castillo | Co-Ferment “Nitro” (Colombia)

Details & Tasting Notes

Tastes like: 🌿 Eucalyptus • 🍋 Lemongrass • 🌸 Florals

• Origin: Colombia

• Region: Risaralda

• Producer: Julio Madrid

• Farm: Finca Milan

• Variety: Castillo

• Process: Co-Ferment (Nitro), with Pineapple, Aromatic flowers and Lychee. Dried as washed

• Altitude: 1400 masl

• Bag size: 250g

Intro

This is one of those coffees that immediately stands out. Bright, herbal, and refreshing, this lot from Finca Milan leans confidently into the citrus-and-botanical end of the flavour spectrum. It’s vibrant without being overwhelming, expressive without losing clarity—and easily one of DAK's favourites from Colombia this season.

The Producer

Julio Madrid is the mind behind Finca Milan, a farm in Risaralda known for pushing boundaries while maintaining balance and drinkability. Julio has become widely respected for his innovative approach to fermentation, constantly experimenting with new inputs and techniques while staying grounded in clean, intentional cup profiles. His work bridges creativity and control, and this lot is a perfect example of that philosophy.

The Process

This coffee showcases Julio’s “Nitro” processing method, a highly controlled co-fermentation technique. Castillo cherries undergo yeast fermentation with the addition of fresh pineapple, lychee, and locally sourced aromatic plants. After fermentation, the coffee is finished as a washed lot, preserving clarity while allowing the fermentation inputs to shape the aromatic profile.

The result is not funky or heavy, but instead crisp, lifted, and herbal, with remarkable definition and freshness.

In the Cup

The cup opens with cool, refreshing eucalyptus, followed by bright lemongrass citrus that brings energy and lift. As it cools, delicate floral notes emerge, softening the profile and adding elegance. The finish is clean, layered, and refreshing—an excellent example of how co-fermentation can highlight herbal complexity while keeping the cup precise and drinkable.

A truly distinctive coffee that rewards slow sipping and thoughtful brewing.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.