COLOMBIA MILAN toffee culturing

ABOUT THE FARM

Farm Milan is located in the municipality of Pereira, department of Rsaralda, next to the Los Nevadas National Park, surrounded by the Nevado del Ruiz volcanic complex. The average temperature in this region ranges from 21 to 28 °C. Average amount of precipitation – 1800 mm, humidity – 74%. Loamy-clay soils.

The owner of the farm since 1982 is Julio Cesar Madrid – a coffee producer in the third generation. Finca Milán is the second largest farm in Café UBA, an alliance of farms in Rsaral that also includes La Riviera and Buenos Aires. On an area of ​​60 hectares, Julio Cesar cultivates such varieties as Colombia, Castillo, Supreme, Caturra, Catiope, Pink Bourbon and Red Bourbon. Also on the territory of the farm there is a UBA processing station, where different types of processing are carried out, including Natural, Honey, Washed, Double Fermentation and Culturing

NATURAL TOFFEE CULTURING

To create this lot, the mixed fermentation technique was used, which consists in adding pre-prepared leaven to the coffee and their subsequent complete fermentation.

After sorting, the coffee undergoes fermentation, and when the Ph indicators are reached, leaven is added, which was made using yeasts, bacteria, as well as microbes that grow in fruits (pineapple, banana). Coffee is mixed with fruit and sourdough, undergoing a mixed fermentation process, creating an ideal environment for the growth of yeast bacteria responsible for fermentation. It lasts 170 hours, after which the berries are dried in the sunAt the last stage, the coffee is sent to the haller to remove all the upper layers. The final product is packed in vacuum bags and sent for export.