Farm Info

The Milan farm is located in the village of el Hogar in the municipality of Pereira in the department of Risaralda. Its owner is Julio Cesar Madrid who comes from a family where coffee-growing has been a tradition, him being the third generation of coffee makers. Finca Milan has been owned by the Madrid family for 40 years, during this time other nearby farms have been added to get to the 50 hectares that they have today.

The Milan farm was originally owned and managed by Mr. Rafael Madrid, who taught and transmitted his love and passion for growing coffee to his son Julio Cesar. Over the years, the farm made the transition from producing traditional coffees to specialty coffees where the contribution of Don Rafael’s experience and tradition, together with the innovation and new knowledge acquired by Julio, allowed the development of unique production and processing techniques which make the coffee from Finca Milan very special.
Today they have developed different fermentation techniques such as traditional Natural, Washed, Honey, and Culturing.

Milan Estate Blend Process

The first step is to harvest only ripe cherries, which then go to water tanks to remove the floaters from the surface. The next step is for the coffee to be pulped and left to ferment aerobically for 18 hours. After 18 hours the coffee is washed and dried in the sun…the drying process takes between 15 to 20 days

Once the coffee is dried, it goes into GrainPro bags for 30-60 days for stabilization purposes. Afterwards, the next step is milling and electronic sorting.