Rwanda Cyato Anaerobic Natural Espresso
Get ready for a unique experience! We greet you with our new Colombian coffee that reminds us why we're in this business, emphasizes the importance of quality coffee, and makes our day better every time we have it.
Finca Milan (Milan Farm) is located in the Pereira region of Risaralda, right next to Los Nevados National Park. This farm, which has been managed by the Madrid family for a long time and is dedicated to coffee production, has been under the leadership of Julio Cesar Madrid since 1982.
Finca Milan is the second-largest farm under Cafe UBA, a collective of farms that also includes La Riviera, Buenos Aires, and El Mirador in Risaralda. Additionally, on the farm's land, there is a coffee processing station owned by Cafe UBA. Here, both natural and experimental coffee processing methods are carried out. The owners of the farms that make up Cafe UBA are prominent figures in the coffee cultivation field, including Elkin Guzman, Rodrigo Sanchez, and, of course, Julio C. Madrid.
Julio Madrid, a third-generation coffee grower dedicated to producing high-quality coffee, combines the coffee cultivation tradition and knowledge passed down from his family, especially his father Rafael Madrid, with his own innovative perspective. He cultivates different coffee varieties on the farm and experiments with new coffee processing methods. Like her father, Julio's daughter is also involved in coffee cultivation. Maria Antonia Madrid, a biologist, assists her father in developing new coffee processing methods.
Our introduction to Julio Madrid and his farm was made possible through our new Colombian coffee, which was created using the 'Natural Toffee Culturing' processing method, captivating us with its rich aroma.
In this process, meticulously selected coffee cherries are combined with a yeast culture prepared from bacteria and microbes derived from pineapple and banana fruits in fermentation tanks. The coffee, fruit, and yeast are mixed together. The coffee undergoes a mixed fermentation process for 170 hours. During these stages, it is crucial to control the acidity, sugar levels, and temperature.
After the process, the sun-dried beans are cleaned in coffee hulling machines once the drying stage is complete, and they are ready for packaging.
Get ready for a unique experience! We greet you with our new Colombian coffee that reminds us why we're in this business, emphasizes the importance of quality coffee, and makes our day better every time we have it.
Finca Milan (Milan Farm) is located in the Pereira region of Risaralda, right next to Los Nevados National Park. This farm, which has been managed by the Madrid family for a long time and is dedicated to coffee production, has been under the leadership of Julio Cesar Madrid since 1982.
Finca Milan is the second-largest farm under Cafe UBA, a collective of farms that also includes La Riviera, Buenos Aires, and El Mirador in Risaralda. Additionally, on the farm's land, there is a coffee processing station owned by Cafe UBA. Here, both natural and experimental coffee processing methods are carried out. The owners of the farms that make up Cafe UBA are prominent figures in the coffee cultivation field, including Elkin Guzman, Rodrigo Sanchez, and, of course, Julio C. Madrid.
Julio Madrid, a third-generation coffee grower dedicated to producing high-quality coffee, combines the coffee cultivation tradition and knowledge passed down from his family, especially his father Rafael Madrid, with his own innovative perspective. He cultivates different coffee varieties on the farm and experiments with new coffee processing methods. Like her father, Julio's daughter is also involved in coffee cultivation. Maria Antonia Madrid, a biologist, assists her father in developing new coffee processing methods.
Our introduction to Julio Madrid and his farm was made possible through our new Colombian coffee, which was created using the 'Natural Toffee Culturing' processing method, captivating us with its rich aroma.
In this process, meticulously selected coffee cherries are combined with a yeast culture prepared from bacteria and microbes derived from pineapple and banana fruits in fermentation tanks. The coffee, fruit, and yeast are mixed together. The coffee undergoes a mixed fermentation process for 170 hours. During these stages, it is crucial to control the acidity, sugar levels, and temperature.
After the process, the sun-dried beans are cleaned in coffee hulling machines once the drying stage is complete, and they are ready for packaging.
