About the process

This Castillo and Caturra lot from Finca Milán undergoes a Culturing Co-Fermented Washed process known as "Logan". It starts with cherries selectively harvested at peak ripeness, which then go into a bioreactor for a 72-hour mixed fermentation under restricted oxygen. During that stage, selected microorganisms work alongside pineapple, blackberry, strawberry, and natural oils to build layered aromatic compounds. The low-oxygen environment keeps the fermentation balanced. Once fermentation finishes, the coffee is washed and dried to a stable moisture content.

About Finca Milán

Finca Milán sits 1,600 metres above sea level in Vereda El Hogar, in the municipality of Pereira, near Los Nevados Natural National Park and the volcanic complex of Nevado del Ruiz. Temperatures hold between 18 and 28°C year-round, which make for excellent conditions for the many varieties grown there, including Castillo, Colombia, Caturra, Catiope, Pink Bourbon, and Red Bourbon. Finca Milán is also the second largest farm in Café UBA, an alliance of Risaralda farms that includes La Riviera and Buenos Aires.

About Julio Madrid

Julio Cesar Madrid is a third-generation coffee producer who grows varieties that are rare in Colombia and known for their complex cup profiles, including as Sudan Rume, Yirgacheffe and Laurina. His daughter, Maria Antonia Madrid, is a biologist who has researched how microbial starter cultures affect flavour in coffee fermentation, and her work helps Julio improve his processing methods.

Here's where we recommend starting with this coffee:

• Rest: 2-3 weeks after roast
• Filter: 1:15.5-16, 92°C
• Espresso: 1:2.2-2.4, 92C, 27-30s