Taith-Finca Milan Toffee Culturing- Culturing-Colombia

Taith-Finca Milan Toffee Culturing

Producer - Cafe Uba

Origin - Colombia

Process - Culturing

Varietal - Caturra

Altitude - 1400 MASL

Flavour Notes - Toffee, Banana and Honeycomb

Café Uba, founded in 2014 by third-generation coffee grower Julio Cesar Madrid, transforms his family's farms-Riviera, Milán, and Buenos Aires-into specialty coffee producers. By experimenting with coffee varieties and fermentation methods, Uba produces high-quality, distinctive coffees.

Uba focuses on perfecting fermentation to enhance flavor, using methods like Washed, Natural, Culturing, Nitro Fermentation, and Bioreactor. This approach has earned awards and recognition in international barista competitions.

Located in Risaralda, Colombia, the farms cover 200 hectares with one million coffee plants and 20+ varieties. The region's high elevation, varying temperatures, and fertile soils create the perfect conditions for complex and unique flavors.

A key fermentation method is

Culturing, where coffee is fermented with tropical fruits like pineapple, passion fruit, and mango. This process results in unique sensory profiles and is currently being studied at

Universidad de los Andes for its chemical composition.

The Process

1. Harvest ripe beans
2. Anaerobic fermentation for 60

hours

1. Pulp and aerobic fermentation
2. for 60 hours
3. Wash and solar dry
4. Marquee drying for 25 days