One & Only - Bubble Gum

One & Only - Bubble Gum | Finca Milán

For us, watermelon embodies the perfect feeling of summer and autumn – fresh, fruity, and sweet. This coffee brings the lightness of summer and the fruity abundance of autumn straight into your cup! Perfect as a refreshing cold brew on warm days, but also a true surprise when enjoyed hot. Whether you drink it as a filter coffee or experiment with creative barista techniques – the fruity watermelon flavor always shines through!

Tasting Notes:

• Watermelon
• Guava
• Candy

Details:

• Producers: Andrès Julio Quiceno & Julio Madrid
• Farm: Finca Milán, Colombia
• Region: Risaralda
• Variety: Caturra
• Process: Nitrogen Anaerobic | Culturing
• Altitude: 1,600m
• Cup Score: 90.00

Brewing Recommendation:

Perfect as a filter coffee or cold brew.

Experiment with creative barista techniques to enhance the fruity watermelon flavor!

Meet the Farmers

Nestled in the beautiful departamento of Risaralda in Colombia lies Finca Milán, whose history goes back more than 40 years. Managed by Julio César Madrid, a third-generation coffee grower, together with his business partner Andrès Julio Quiceno, the farm unites tradition with a passion for innovation and high-quality coffee production.

Finca Milán covers 250 hectares in the central foothills of the Andes. At 1,600 meters above sea level, with year-round temperatures between 18–28 °C, the conditions are ideal for cultivating coffee.

Julio is dedicated not only to classic coffee varieties but also to rare ones such as Sudan Rume and Laurina, known for their complex aromas. He is supported in this mission by his daughter Maria Antonia Madrid, a biologist whose research on the sensory effects of microbial starter cultures has refined the farm’s fermentation methods and created unique and fascinating flavor profiles.

The Culturing Fermentation Technique of Finca Milán

Finca Milán uses a special fermentation technique called culturing. Similar to yogurt making, starter cultures rich in microorganisms are combined with locally available fruits and aromatic plants, then fermented together with the coffee beans.

For this lot, freshly harvested coffee cherries were mixed with the starter culture and melons, undergoing a 144-hour anaerobic fermentation in sealed tanks. Throughout the process, Finca Milán monitored key factors such as pH, temperature, and sugar content. Once the desired fermentation point was reached, the coffee was washed and dried in the sun for 25 days, followed by five days of mechanical drying.