Colombia Sakura fermentation

Colombia Sakura Fermentation

Sakura & Nitro Fermentation (co-fermentation with yeast and nitrogen displacement)

MILAN FARM

Finca Milán is a premium coffee farm in Colombia's Risaralda region at an altitude of 1,600 m a.s.l. Since 1982, it has been known for combining traditional cultivation with advanced experimental fermentation methods.

The farm is among the pioneers of innovative coffee processing and develops its own fermentation methods using starter cultures, fruits, and aromatic plants. Thanks to its emphasis on precise processing control and sustainability, it produces coffees with exceptionally distinct and original flavor profiles.

Interesting fact: The farm is located near Los Nevados National Park and actively supports the conservation of biodiversity and natural ecosystems.

SAKURA PROCESSING METHOD:

The coffee cherries are fermented together with pineapple, peach, and blackberry using specially selected wild yeasts (Kazachstania humilis and Kazachstania exigua). The process involves several stages of controlled fermentation, including 24-hour anaerobic fermentation in a nitrogen-enriched environment.

This innovative process significantly promotes the formation of aromatic compounds and gives the coffee intense fruitiness, sweetness and a complex flavor profile with distinct floral notes. After fermentation, the coffee is washed, dried, and then stabilized for 30 days in hermetically sealed GrainPro bags to maintain maximum freshness and aroma.

Resulting profile: a distinctly floral, sweet, and fruity coffee with high aromatic complexity.