Finca Milan - Colombia {Chocolate Process}

Technical Sheet

Roaster: Tanat Coffee
Name: Finca Milan Chocolate Process
Origin: Colombia
Farm: Finca Milan
Producer: Julio Madrid
Varieties: Castillo & Caturra
Process: Washed / Yeast Inoculation with Cacao Extraction
Fermentation Type: Co-fermentation with yeasts, indigenous bacteria, and cacao extract
Harvest: 2026
Score: 87 points
Notes: Chocolate · Cranberry · Blueberry Candy
Acidity: Low
Body: Creamy
Roast: Light Roast / Omni
Recommendation: Filter / Espresso
Format: 200g

Why we like it

For its combination of intense chocolate, red berries, and creamy texture. Julio Madrid manages to transform a batch of Castillo and Caturra through co-fermentation with cacao, offering a sweet, complex, and unique experience.

Who should buy it

Ideal for those who enjoy experimental coffees, chocolatey profiles, and creative fermentations.

Especially recommended for those looking for a luscious cup, with low acidity and notes reminiscent of chocolate and red berry candies, in both filter and espresso.

From Colombia comes this experimental lot from Finca Milan, produced by Julio Madrid, renowned for his innovative approach to specialty coffee processing.

Finca Milan Chocolate Process combines Castillo and Caturra varieties with a co-fermentation technique incorporating starter cultures of native yeasts and bacteria, along with cocoa extract.

This post-harvest treatment develops a particularly indulgent sensory profile, with a pronounced chocolate expression, cranberry notes, and a sweet touch reminiscent of blueberry candies.

Roasted by Tanat Coffee with a light and versatile profile for filter and espresso, it offers a sweet, complex, and creamy cup, with low acidity and an intensely chocolatey character.

Origin and Producer

Finca Milan is a Colombian coffee project led by Julio Madrid, a producer who stands out for his interest in experimental fermentations and innovative processing methods.

His work explores how the combination of varieties, microorganisms, and fermentation techniques can transform the sensory profile of coffee.

For this 2026 harvest lot, Julio Madrid combines Castillo and Caturra with an experimental processing method that uses starter cultures and cocoa extract.

The result is an 87-point coffee, selected by Tanat Coffee for its sweet, creamy, and expressive character.

Chocolate Process - Co-Fermentation

The Chocolate Process is an experimental processing technique that combines a washed-process base with fermentation assisted by microbial cultures and cocoa extract.

1. Variety selection

The lot combines the Castillo and Caturra varieties, grown at Finca Milan.

2. Preparation of starter cultures

Cultures composed of native yeasts and bacteria are used to influence the coffee fermentation.

3. Co-fermentation with cocoa

During post-harvest processing, the coffee ferments together with these cultures and cocoa extract.

This interaction contributes to the development of a distinctive sensory profile, with a pronounced chocolate expression and sweet red fruit notes.

4. Sensory profile development

The process results in a complex and indulgent cup, with a creamy texture and low acidity.

The combination of controlled fermentation and cocoa extract produces a coffee with a particularly pronounced chocolatey character.

Sensory Profile

A sweet, creamy, and enveloping cup, dominated by intense chocolate notes.

Fruity cranberry nuances provide contrast, accompanied by a sweetness reminiscent of blueberry candies.

Its low acidity and creamy body create a smooth and indulgent experience, with a particularly interesting profile for both espresso and filter coffee.

Coming soon...