Colombia is considered a global forerunner in experimental coffee processing, and Julio Cesar Madrid proudly carries that tradition forward. A third-generation coffee farmer at Finca Milán in the volcanic ash soils of Risaralda, Julio brings expertise, innovation, and lots of data to treated with scientific precision and care from the tree to the truck.

After harvest, this coffee was placed in a 72-hour controlled anaerobic fermentation with pineapple, blackberry, strawberry, oils, and cultured microorganisms. This process compounds microbial activity to break down large sugar molecules and create a layered and bright cup.

Drying occurs in three steps: centrifugation, mechanical drying, and sun drying. Gradually drying the beans in controlled steps allows for a more consistent dehydration on the cellular level, preserving desired flavor compounds in the cell structure while preventing risks like uncontrolled fermentation or mold.

Julio, alongside his daughter, published biologist Maria Antonia Madrid, are using one-of-a-kind production techniques with scientific precision to create exceptionally thoughtful and unique coffees.

Julio’s wife, Juliana, told us this is her favorite coffee of the harvest season—if you liked the Nitro Culturing Caturra, compare and decide for yourself! And since you asked: yes, “Logan” was named for the X-Men character, Wolverine, after the couple watched Deadpool & Wolverine earlier this year.

Producer: Julio Cesar Madrid
Farm: Finca Milán
Region: Risaralda, Colombia
Varietal: Caturra
Process: Culturing
Altitude: 1500 MASL

We Taste: Blueberry yogurt, bubble gum, vanilla. Medium acidity, juicy body, fruit-candy finish.