Logan – Colombia

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

This coffee comes from Risaralda, Colombia, at Finca Milan, the farm owned by Julio Andres. The lot is a Caturra grown at approximately 1,400 meters above sea level and scored 89 points. In the cup, Logan is highly expressive and slightly exotic, with notes of raspberry, white chocolate, and cherry.

Processing 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 fruits to guide its aromatic profile. This isn’t flavored coffee; it’s intentional fermentation, where the processing environment influences how the aromatic compounds in the coffee develop.

The result is a sweet, fruity, and highly distinctive coffee. Raspberry brings lively acidity and juiciness, cherry adds depth and the sensation of ripe red fruit, and white chocolate rounds out the profile with creamy sweetness. It’s a coffee with character, but one that’s well controlled—intense without being chaotic.

We roasted Logan to preserve as much of the processing’s fruity expression as possible, without letting the coffee become too sharp or overly fermented. The final profile works well for modern espresso, where it can make a sweet, fruity, creamy shot, as well as for filter, where the raspberry and cherry notes come through more clearly.