La Milan Maypop
Sour IPA, Lime, Tropical
Brew Advice
V60
Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes
About this Coffee
From the perspective of Café Uba:
Today, the acquired experience, combined with the good
environmental conditions of our crops, has allowed us to win various quality awards for coffee both nationally and
internationally, also winning in different barista championships around the world. Café Uba has three coffee farms located in the Risaralda farm in Colombia, totaling more than 200 hectares cultivated with coffee, with around one million coffee plants and more than 20 different coffee varieties.
The Riviera, Milán, and Buenos Aires farms are located in the municipalities of Pereira and Santa Rosa de Cabal, in the Risaralda farm in the region of the Coffee Cultural Landscape in the spur of the central Andes mountain range with high influence from the Santa Isabel and Ruiz snow-capped mountains. Due to this, along with the mountainous terrain and petrographic and climatic variability, these soils have not completed their pedogenetic development, meaning they are young soils. According to Soil Taxonomy, they belong to the orders Entisols, Inceptisols, and Andisols.
Our young soils, rich in organic matter, combined with the
specific environment of this area, a few hours of light due to the high presence of clouds extending the fruit maturation
period, and the wide thermal range, where daytime
temperatures can reach up to 30 degrees Celsius and drop to 15 degrees Celsius at night, allow our coffee to develop
complex and unique flavours. The Riviera farm is located at an altitude of 1,700 metres above sea level, the Milán farm at 1,400 metres above sea level, and the Buenos Aires farm at 1,500 metres above sea level.
Flavour title
Cultured Washed processing was developed by Café UBA after several years of trial and error. Freshly harvested coffee cherries are placed in a bag for 10-12 hours to gain rapid increase in temperature. The bacteria present in this environment and on the cherries start breaking carbs into sugars, which increases temperature even more. The coffee is then cooled in a tank with water at 8-10 °C, after which it is de-pulped. While this process is taking place, the maypop fruits, passionfruits, and curuba fruits are crushed and prepared to be added to the yeast and bacteria culture. Pulped coffee, prepared fruits, and activated starter cultures are placed in tanks to generate anaerobic fermentation for 6–8 days. The fermented coffee is then washed and sundried for 15-20 days to reach its ideal humidity.
This funky process has given this coffee a very juicy, almost Sour IPA vibe with a touch of Lime dashed through it. Enjoy this coffee as it cools, as the flavours will expand more and more.