This coffee is from Milan Estate, part of the Café UBA project in Risaralda, Colombia. The estate is led by producers Julio Cesar Madrid and Julio Andrés Quiceno. The depulped coffee undergoes culturing fermentation in a mixed must containing passionfruit (maracuyá and curuba) and selected microorganisms under low-oxygen conditions for over 144 hours. The drying process includes 25 days under the sun followed by 5 days of mechanical drying. The result is a vivid, fruit-forward profile with lychee and tropical nuances.
