At Finca Milan, innovation is not an end in itself. Each fermentation protocol is developed to reveal a potential that is already present in the coffee. The NG coffee, meaning New Generation, illustrates this approach particularly well.
Located in the Risaralda region, the farm is now recognised as one of Colombia’s leading references for precision fermentation. The culturing protocols are developed through a strong understanding of microbiology, allowing clean and complex aromatic profiles to be achieved.
For this NG lot, the cherries are harvested at maturity and depulped. Fermentation is then carried out using a selected culture of yeasts and bacteria, developed directly on the farm. This culture is maintained using a substrate made from local fruits, aromatic plants and spices, allowing the fermentation to be guided without compromising the coffee’s own identity. Depending on the harvest conditions, this stage generally lasts between 5 and 10 days, followed by washing and slow, controlled drying.