Captain Mark – Colombia

Captain Mark is a coffee from Colombia, Caturra variety, from Finca Milán in the village of Betulia, near Pereira, Risaralda. The lot label names Julio Madrid as the producer. It is grown at 1,600 m, and the current lot is from the April 2026 harvest. Finca Milán is part of Café Uba, the producer behind many of our experimental coffees from Colombia.

Captain Mark is back. The first lot was much more successful than we expected, and now we have a new lot from the April 2026 harvest. We’re curious to hear what you think: after tasting it, leave us a review on this page.

The processing is Culturing (Infused), the only coffee processed this way in the entire Café Uba range. It is based on Café Uba’s Culturing protocol, a controlled fermentation with starter cultures and essentially their form of co-fermentation: after depulping, the coffee is placed in wooden barrels from Chile’s wine industry, where it ferments for several days. A spirit is added during the final stage of fermentation, shaping the profile in the cup. The coffee is then slowly sun-dried for 25–30 days, an extended stage that allows the flavors developed during fermentation to stabilize and blend harmoniously in the cup.

In the cup, Captain Mark stands out for its tiramisu-like sweetness, complemented by warm spice notes and a subtle touch of rum, expressing an elegant, well-integrated sweetness with an alcoholic character that is not overpowering. Subtle woody nuances also emerge, adding structure and depth. The texture is smooth and balanced, with a long, comforting finish. Café Uba describes this coffee with notes of oak, rum, and vanilla.

This coffee rewards careful brewing and works beautifully as both espresso and filter coffee, revealing different expressions depending on the extraction method.

Is this a flavored coffee?

Not in the sense of supermarket flavored coffee, where flavor is added after roasting. The notes come from processing at the farm, before drying and roasting. The difference between co-fermentation, Culturing, and infused coffees is explained in our guide to co-fermentation and our guide to Culturing.

Why do we write “Infused”?

Because that is how the producer named the processing, directly on the green coffee bag. “Infused” sometimes has a bad reputation in specialty coffee, especially because lots have been sold as “experimental” without disclosing that they were infused or co-fermented. We don’t believe a processing method is inherently wrong. What matters is that the person who did it stands behind it and communicates it clearly, and Café Uba does exactly that. Read more about Café Uba.