Finca Milan - Colombia {Spice Kaza Triple Process}

Technical Sheet

Roaster: Tanat Coffee
Name: Finca Milan Spice Kaza Triple Process
Origin: Colombia
Farm: Finca Milan
Producer: Julio Madrid
Varieties: Castillo & Caturra
Process: Spice Kaza Triple Process
Fermentation: Yeast Inoculation with Co-Fermentation
Harvest: 2026
Score: 88 points
Notes: Cardamom · Blood Orange · Coconut
Acidity: Low
Body: Silky
Roast: Light Roast
Recommendation: Filter
Format: 200g

Why we like it

For its unusual combination of cardamom, blood orange, and coconut. A coffee by Julio Madrid that demonstrates the potential of co-fermentations to develop spicy and tropical profiles, while maintaining a silky texture and low acidity.

Who should buy it

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

Especially recommended for those looking for a different filter coffee, with tropical notes, creamy sweetness, and an aromatic character that departs from traditional profiles.

From Finca Milan, Colombia, comes Spice Kaza Triple Process, an experimental coffee by Julio Madrid that combines Castillo and Caturra varieties with yeast inoculation and co-fermentation processing.

This lot stands out for its combination of spicy, fruity, and tropical flavors. Cardamom provides a warm and aromatic character, while blood orange introduces a citrus freshness that contrasts with the creamy sweetness of coconut.

Roasted by Tanat Coffee with a light filter profile, it offers a vibrant and luscious cup, with low acidity, a silky body, and an unusual aromatic complexity.

A coffee that explores the most creative side of Colombian experimental processing.

Origin and Producer

Finca Milan is a Colombian coffee project led by Julio Madrid, a producer known for his innovative approach and his work with experimental fermentations.

His philosophy focuses on exploring how different processing techniques can transform the sensory profile of coffee, combining traditional varieties with more advanced fermentation methods.

For this 2026 harvest lot, Julio Madrid works with Castillo and Caturra varieties using the Spice Kaza Triple Process.

The result is an 88-point coffee, selected by Tanat Coffee for its combination of spicy, citrusy, and tropical notes.

Spice Kaza Triple Process

Spice Kaza Triple Process is an experimental processing method that uses yeast inoculation and co-fermentation to develop a complex sensory profile.

Inoculation involves introducing yeast cultures during processing to influence the development of fermentation.

Co-fermentation complements this approach, contributing to the creation of a distinctive aromatic profile.

In this lot, the result is a combination of warm cardamom notes, blood orange freshness, and tropical coconut sweetness.

The process provides a unique sensory expression, with a silky texture and low acidity.

Sensory Profile

A sweet, spicy, and aromatic cup, with warm cardamom notes that provide depth.

Blood orange introduces a citrusy and fruity character, while coconut rounds out the whole with a creamy and tropical sweetness.

Its silky body and low acidity create a smooth and enveloping experience, maintaining a vibrant aromatic expression.

Coming soon...