Coco Bongo

Finca Milan uses an innovative fermentation method known as culturing, which works similarly to the process of making yogurt, to intensify the flavors and aromas of their coffee beans. This method involves introducing starter cultures containing beneficial microorganisms to initiate the transformation of the coffee. The cultures are blended with locally sourced fruits and aromatic plants, and then combined with the coffee for fermentation. For this coffee, freshly picked coffee beans were mixed with a starter culture and coconut. This mixture was placed in airtight containers for 144 hours, allowing anaerobic fermentation to take place. The local microorganisms and bacteria played a crucial role throughout the fermentation. Finca Milan carefully tracked important factors such as pH, temperature, and sugar content during the process. Once fermentation was complete, the beans were washed and dried—spending 25 days in the sun and an additional five days using mechanical drying methods.