Finca Milan is a renowned coffee farm in Quindio, run by Julio Czesar madrid and Julio Quiceno. Their washed terroir series showcases clean, bright and bold cup profiles and this Sidra is just that. The cherries are handpicked when ripe and left to oxidize in bags for 18 hours. Oxidizing after picking will cause the beans to “wake up”: the fluids inside the beans will start flowing, but with nowhere to escape to, the temperature inside the cherries rises significantly. So by letting the cherries oxidize overnight, Julio Quiceno uses all of that built-up temperature and energy to speed up and intensify the fermentation process that follows later. After oxidizing, cherries are depulped and fermented with mosto for 3 days in semi-dry, temperature controlled tanks and dried in the sun for 15 days.

This washed Sidra is part of Finca Milan’s non-cultured series and nothing was added to enhance the cup profile.