Colombia - Finca Milan [Vanilla Process]

In the green hills around Santa Rosa de Cabal, mornings at Finca Milán usually begin with mist hanging low above the coffee trees. As the sun climbs, the temperature shifts and the cherries warm slowly, a rhythm that helps fruit mature with sweetness and structure. This part of Risaralda sits in Colombia’s coffee heartland, where volcanic soils and mountain weather create coffees with clarity and depth.

At Milán, the work is precise but never rushed: careful cherry selection, deliberate fermentation choices, and a constant focus on keeping the cup clean. That combination of terroir and technique is what gives this lot its comforting profile—softly sweet, rounded, and expressive—while still feeling distinctly Colombian in character.