Origin: Colombia
Farm: La Milán
Varietal: Caturra
Altitude: 1400 MASL
Certification: Micro-lot
Process: Toffee Banana Maceration
Cup Score: 86+
Ripe Banana, Milk Caramel, Nutmeg & Chocolate
We’re proud to be able to showcase; known internationally for their exceptional industry leading fruit infusions - the first of two outstanding experimental coffees from Julio Madrid.
This is an incredible showcase of advanced fruit macerations and infusions used in barista competitions worldwide.
With a total of five stages of processing, including a 48hr maceration and 72hr anaerobic banana infusion in a bioreactor; this lot is expressive and unique.
Julio comes from a family of three generation coffee producers.
With the high level of knowledge and commitment his innovative approach, meticulous fermentation, and drying control ensures each variety reaches its full potential.
Exceptional coffee is produced across all his three farms under Café Uba; La Riviera, La Milán, and Buenos Aires.
Producer
Julio César Madrid comes from a family of three generation coffee producers. His life’s work has been dedicated to managing the family farms and driving innovation in specialty coffee production.
His expertise has led to the creation of unique fermentation processes tailored to each coffee variety.
The team at Café Uba works with deep respect for the land and the coffee crop.
This commitment has optimized the quality of their harvests and earned recognition in the specialty coffee industry both nationally and internationally.
Founded in 2014, Café Uba was born from the vision of doing something different from traditional coffee businesses in Colombia.
Across their three farms Riviera, Milán, and Buenos Aires they cultivate a wide range of varieties and apply innovative fermentation techniques to produce coffees of exceptional quality.
Farm
Meticulous fermentation and drying control ensures each variety reaches its full potential. Combined with the unique environmental conditions of their farms; young, nutrient-rich soils, cool mountain air, and extended fruit maturation, their coffees develop complex and distinctive profiles.
Thanks to this, Uba coffees have won national and international quality awards and been featured in barista championships worldwide.
Process
After manual selection of only the ripest cherries to ensure only the best fruit is processed, the cherries are macerated for 48 hours in the whole cherry before being heated to 40 °C before pulping.
The following process is fermentation in a bioreactor with banana maceration for 72 hours.
Once completed to the desired degree of BRIX, the coffee is then moved to a solar dryer until approximately 30% moisture reduction.
Followed by mechanical drying in a silo until target moisture is reached.
Finally the coffee is stored and rested for 20 days to allow grain stabilization before export.