The famed Finca Milán sits in the mountains of Risaralda, in the heart of Colombia’s coffee-growing region. Established in 1982, Finca Milán has earned a reputation in specialty coffee for both the quality of its coffees and its exploration of fermentation and processing. Producer Julio Quiceno works as part of the team behind the farm’s distinctive coffees, combining careful cultivation with a meticulous and innovative approach to processing.
Sidra is a rare and highly prized variety celebrated for its exceptional aromatic complexity, elegant structure, and delicate fruit character. Increasingly found among some of Colombia’s most exciting specialty coffees, it can produce remarkably expressive cups where florals and stone fruit meet vibrant acidity and sweetness.
Grown around 1,600 meters and processed to highlight the character of the variety, this is an elegant and beautifully balanced Sidra. Using a washed mosto process, an advanced technique that reuses nutirent-rich liquid from a previous fermentation called “mosto,” adds complexity and sweetness while preserving the clarity and elegance of the variety. This competition-grade Sidra has peach and apricot aromatics accompanied by smooth, creamy sweetness.
Varietal: Sidra Bourbon
Process: Washed (mosto)
Country: Colombia
Region: Risaralda
Community/Farm: Finca Milán
Producer: Julio Quiceno
Altitude: 1600m
Tasting notes: apricot | green tea | watermelon
Net wt. 150g or 227g| Whole bean coffee
Best enjoyed at a 1:16 or 1:17 ratio on pour-over with a slightly coarser grind. BUT, I found the refreshing peachy creaminess even more pronounced and pleasant in a flash brew using the following recipe: 15g of coffee brewed over 100g of ice. 50g bloom, followed by 2 pours of 50g of water (91-93 degrees Celsius).
The famed Finca Milán sits in the mountains of Risaralda, in the heart of Colombia’s coffee-growing region. Established in 1982, Finca Milán has earned a reputation in specialty coffee for both the quality of its coffees and its exploration of fermentation and processing. Producer Julio Quiceno works as part of the team behind the farm’s distinctive coffees, combining careful cultivation with a meticulous and innovative approach to processing.
Sidra is a rare and highly prized variety celebrated for its exceptional aromatic complexity, elegant structure, and delicate fruit character. Increasingly found among some of Colombia’s most exciting specialty coffees, it can produce remarkably expressive cups where florals and stone fruit meet vibrant acidity and sweetness.
Grown around 1,600 meters and processed to highlight the character of the variety, this is an elegant and beautifully balanced Sidra. Using a washed mosto process, an advanced technique that reuses nutirent-rich liquid from a previous fermentation called “mosto,” adds complexity and sweetness while preserving the clarity and elegance of the variety. This competition-grade Sidra has peach and apricot aromatics accompanied by smooth, creamy sweetness.
Varietal: Sidra Bourbon
Process: Washed (mosto)
Country: Colombia
Region: Risaralda
Community/Farm: Finca Milán
Producer: Julio Quiceno
Altitude: 1600m
Tasting notes: apricot | green tea | watermelon
Net wt. 150g or 227g| Whole bean coffee
Best enjoyed at a 1:16 or 1:17 ratio on pour-over with a slightly coarser grind. BUT, I found the refreshing peachy creaminess even more pronounced and pleasant in a flash brew using the following recipe: 15g of coffee brewed over 100g of ice. 50g bloom, followed by 2 pours of 50g of water (91-93 degrees Celsius).