Eclipse of the Dead

Finca Milán • Pereira, Risaralda, Colombia

Caturra • Anaerobic Tangerine & Orange Co-Ferment

Flavor Notes

Tangerine Candy • Orange Blossom • Cinnamon • Milk Chocolate • Tropical Fruit • Juicy

The Story

Something strange is brewing in the darkness.

Produced at Finca Milán in Pereira, Risaralda, this Caturra undergoes an extended anaerobic co-fermentation with tangerine and orange, creating a vibrant and intensely aromatic coffee with an unmistakable citrus character.

The cherries are carefully fermented before being washed and dried, allowing the fruit-driven fermentation to intertwine with the coffee's natural sweetness and complexity.

The result is a hauntingly sweet cup layered with tangerine candy, orange blossom, tropical fruit, and warm cinnamon, followed by a soft milk chocolate finish.

Bright. Juicy. Sweet.

And just a little undead.

The Producer

Julio César Madrid Tisnés and Julio Andrés Quiceno are the producers behind Finca Milán, where meticulous processing and experimental fermentation come together to create distinctive Colombian coffees.

Their approach explores how fermentation can transform familiar varieties into expressive, fruit-forward coffees while maintaining balance and clarity.

This Caturra showcases that philosophy, combining vibrant citrus and tropical fruit character with the sweetness and structure of a carefully controlled fermentation.

In the Cup

The cup rises from the darkness with an unmistakable tangerine candy sweetness.

Bright orange and delicate orange blossom follow, bringing a lively citrus character that becomes increasingly juicy as the coffee cools.

Beneath the fruit, subtle cinnamon and soft milk chocolate create balance, leaving behind a sweet, lingering finish.

A little citrus. A little sweetness. A little darkness.

This one refuses to stay buried.

Specifications

Origin: Colombia
Region: Risaralda
Farm: Finca Milán
Producer: Julio César Madrid Tisnés & Julio Andrés Quiceno
Variety: Caturra
Elevation: 1,500 masl
Process: Anaerobic Tangerine Orange Co-Ferment
Roast: Light

Recommended Brewing

We'd recommend a pour-over or Hario Switch to bring out the coffee's vibrant citrus character and candy-like sweetness.

A slightly cooler brew temperature around 198–201°F (92–94°C) with a medium grind can help preserve the bright acidity while allowing the tangerine, floral, and chocolate notes to emerge as the cup cools.

For optimal flavor development, please rest 14-21 days after roast date. 

The moon disappears. The dead awaken. Tangerine fills the air.