Captain Mark – Colombia

Captain Mark is a Colombian Caturra from Finca Milán, in the village of Betulia, near Pereira, Risaralda. The lot label names Julio Madrid as the producer. It is grown at 1,600 m, and the current lot comes from the April 2026 harvest. Finca Milán is part of Café Uba, the producer behind many of our experimental Colombian coffees.

Captain Mark is back. The first lot was far more successful than we expected, and now we have a new lot from the April 2026 harvest. We are curious what you think of it: once you have tasted it, leave us a review on this page.

The process is Culturing (Infused), the only one of its kind in Café Uba’s entire range. The base is Café Uba’s Culturing protocol, a controlled fermentation with starter cultures and in practice their form of co-fermentation: after pulping, the coffee goes into wooden barrels sourced from Chile’s wine industry, where it ferments for several days. In the last stage of fermentation, liquor is added to shape the cup profile. The coffee is then slowly sun-dried for 25–30 days, an extended stage that lets the aromas developed during fermentation stabilize and integrate harmoniously in the cup.

In the cup, Captain Mark stands out with a tiramisu-like sweetness, complemented by warm spice notes and a fine hint of rum, expressing an elegant, well-integrated boozy character without being dominant. Subtle woody nuances also appear, adding structure and depth. The texture is smooth and balanced, with a long, comforting aftertaste. Café Uba describes this coffee with notes of oak, rum, and vanilla.

It is a coffee that rewards careful brewing and works excellently both as espresso and as filter coffee, revealing different expressions depending on the extraction method.

Is it a flavored coffee?

Not in the sense of supermarket flavored coffee, where flavor is added after roasting. The notes come from processing at the farm, before drying and roasting. The difference between co-ferment, Culturing, and infused coffees is explained in the co-ferment guide and the Culturing guide.

Why do we say “Infused”?

Because that is how the producer named the process, right on the green coffee sack. “Infused” sometimes has a bad reputation in specialty coffee, mostly because of lots sold as “experimental” without saying they had been infused or co-fermented. We do not believe any processing method is wrong in itself. What matters is that whoever did the processing owns it and says so clearly, and Café Uba does exactly that. Read more about Café Uba.