Colombia Finca Milan Chocolate Process

Highlights

“Julio Madrid's audacity again. Castillo and Caturra from Finca Milan at 1,600 metres are washed and fermented alongside starter cultures of indigenous yeasts and bacteria plus a cacao extraction, so the beans take on the cacao itself instead of a flavouring. It is a co-fermentation built for dessert, and the cup delivers: rich, enveloping chocolate first, lifted by cranberry and a blueberry-candy finish, soft and complex rather than cloying. 87 points, roasted light and omni, so it works as espresso or filter. Harvest 2026, 200 g at 15.90 EUR.”