Lubeniță – Colombia

This expressive lot of Caturra comes from the innovative hands of Julio Cesar Madrid and his processing partner Andres Julio Quinceno, grown on the high-altitude soils of Finca Milan, in the region of Risaralda, Colombia. At an altitude of 1,600 meters above sea level, right at the edge of Los Nevados National Park, the farm benefits from volcanic soil, a temperate climate, and a deep coffee-growing tradition spanning more than forty years.

Julio Madrid, a third-generation producer, has dedicated his career to growing exceptional coffee varieties and pioneering innovative fermentation methods — often in collaboration with his daughter, Maria Antonia Madrid, a biologist specializing in microbial cultures. This particular lot underwent a unique adaptation of anaerobic fermentation, called Nitro Washed, developed by Julio Quinceno. The method is designed to harness embryonic stress — a phase of intense cellular activity that occurs immediately after harvest — to achieve clear, vivid, fruit-forward profiles.

The process works as follows: freshly picked cherries are first left to warm in bags for 10–12 hours, then cooled in water at 8–10°C. After pulping, the mucilage-covered beans are oxidized further 10–12 hours, then transferred to a sealed bioreactor. In this controlled atmosphere, the coffee is fermented for 4–6 days, with the addition of yeast, starter microbial cultures and a nitrogen injection, after which it is slowly sun-dried on raised beds for 15–20 days.

The result is a coffee sweet, vibrant, and clean coffee, with no fermented or overripe notes despite the extended fermentation. Expect a juicy, clear expression with notes of melon, strawberry, vanilla and watermelon, with a sweet, playful finish, reminiscent of watermelon gummies. Playful yet elegant, this coffee is a true testament to scientific curiosity, craftsmanship and visionary spirit, defining traits of Finca Milan.