Logan – Colombia

Logan is one of those coffees that really shows the modern direction experimental processing can take: not just fermentation for intensity, but controlled fermentation for clarity, sweetness, and aromatic expression.

This coffee comes from Risaralda, Colombia, from Finca Milan, the farm of Julio Andres. The lot is a Caturra grown at approximately 1400 m altitude and scored 89 points. In the cup, Logan moves into a very expressive and slightly exotic territory: raspberry, white chocolate, and cherries.

The process is what makes this coffee special. Culturing is a controlled fermentation method, in which the coffee is carefully prepared before anaerobic fermentation, using activated cultures and selected fruit to guide the aromatic profile. This isn’t flavored coffee — it’s intentional fermentation, where the processing environment influences how the coffee’s aromatic compounds develop.

The result is a sweet, fruity, and highly recognizable coffee. Raspberry brings lively acidity and juiciness, cherries add depth and a sense of ripe red fruit, and white chocolate rounds out the profile with a creamy sweetness. It’s a coffee with personality, but well controlled — intense without being chaotic.

We roasted Logan to preserve as much of the process’s fruity expression as possible, without letting the coffee become too sharp or over-fermented. The final profile suits both modern espresso, where it can come out as a sweet, fruity, and creamy shot, and filter, where the raspberry and cherry notes open up more clearly.