Tasting experience: Strawberry Banana Milkshake (from Julio himself), Guava
Country: Colombia
Farm/Lot: Finca Milan / Julio Madrid
Roast: Light (City)
Process: Logan Culturing
Varietal: Caturra, Castillo
Notes from Bohdi Leaf:
Located in the village of Betulia (Arabia township, Pereira), Finca Milán has been producing all types of coffee since 1982 — including Pink Bourbon, Caturra, Colombia, Castillo, and Catiope — and today it's in the hands of third-generation producer Julio César Madrid. Sitting at the foothills of Los Nevados National Park, the farm benefits from rich volcanic soils and a mountain climate that's consistently ideal for growing. It's also where Julio and his collaborator Julio Andrés Quiceno developed their signature processing methods, including the beloved "Culturing" and "Nitro" fermentations, alongside more traditional washed and natural processes. The farm takes its environmental stewardship seriously too, protecting three natural water springs and maintaining biological corridors of native guadua bamboo throughout the property. We're really excited to be working with them and sharing what they're doing.
The Logan Culturing process is a carefully engineered fermentation where depulped coffee spends over 120 hours with native microorganisms and a fruit culture built around raspberry, peach, and banana, before being washed and slowly dried on raised beds. It's technically a washed coffee, but it absolutely doesn't taste like one. These Finca Milán culturing lots have a way of making you stop and ask "how is coffee doing this?" — expect Guava, Bubblegum, and Strawberry Banana Milkshake in the cup (and please note that the milkshake note is from Julio himself, not us haha).
Tasting experience: Strawberry Banana Milkshake (from Julio himself), Guava
Country: Colombia
Farm/Lot: Finca Milan / Julio Madrid
Roast: Light (City)
Process: Logan Culturing
Varietal: Caturra, Castillo
Notes from Bohdi Leaf:
Located in the village of Betulia (Arabia township, Pereira), Finca Milán has been producing all types of coffee since 1982 — including Pink Bourbon, Caturra, Colombia, Castillo, and Catiope — and today it's in the hands of third-generation producer Julio César Madrid. Sitting at the foothills of Los Nevados National Park, the farm benefits from rich volcanic soils and a mountain climate that's consistently ideal for growing. It's also where Julio and his collaborator Julio Andrés Quiceno developed their signature processing methods, including the beloved "Culturing" and "Nitro" fermentations, alongside more traditional washed and natural processes. The farm takes its environmental stewardship seriously too, protecting three natural water springs and maintaining biological corridors of native guadua bamboo throughout the property. We're really excited to be working with them and sharing what they're doing.
The Logan Culturing process is a carefully engineered fermentation where depulped coffee spends over 120 hours with native microorganisms and a fruit culture built around raspberry, peach, and banana, before being washed and slowly dried on raised beds. It's technically a washed coffee, but it absolutely doesn't taste like one. These Finca Milán culturing lots have a way of making you stop and ask "how is coffee doing this?" — expect Guava, Bubblegum, and Strawberry Banana Milkshake in the cup (and please note that the milkshake note is from Julio himself, not us haha).
