Logan culturing
A named house protocol at Finca Milán. Native microorganisms plus a red-berry and tropical fruit culture, held over 120 hours.
- Family
- Co-ferment
- Processing character
- Transformative
Logan culturing is a proprietary protocol, not a general method. It belongs to Finca Milán in Risaralda, Colombia, and it's built for fruit-driven sweetness and a creamy texture.
Only ripe cherries are handpicked, floated and hand-sorted. They're depulped, then placed in fermentation tanks with an inoculation of native microorganisms alongside a culture built around red berries and tropical fruit. The hold runs past 120 hours under controlled temperature.
After fermentation the parchment is washed to remove mucilage while keeping the aromatic complexity the culturing built. Drying runs twelve to eighteen days across raised beds and patios down to roughly 10.5 percent moisture, with the curve watched the whole way to keep the flavor stable.
This sits at the top of our processing character scale because the culturing dominates what you taste, which is the only thing that scale measures.
Only ripe cherries are handpicked, floated and hand-sorted. They're depulped, then placed in fermentation tanks with an inoculation of native microorganisms alongside a culture built around red berries and tropical fruit. The hold runs past 120 hours under controlled temperature.
After fermentation the parchment is washed to remove mucilage while keeping the aromatic complexity the culturing built. Drying runs twelve to eighteen days across raised beds and patios down to roughly 10.5 percent moisture, with the curve watched the whole way to keep the flavor stable.
This sits at the top of our processing character scale because the culturing dominates what you taste, which is the only thing that scale measures.
This is the starting presumption for the processing character scale. An individual coffee can sit higher or lower when the cup says so.
