The Logan Culturing protocol is one of Finca Milán’s signature experimental processes, designed to highlight fruit-driven sweetness and creamy texture: 

Selective Harvesting – Only ripe cherries of Castillo and Caturra are handpicked, floated, and manually sorted. 

Culturing Fermentation – Cherries are depulped and placed in fermentation tanks with an inoculation of native microorganisms and a “Logan” fruit culture inspired by red berries and tropical fruits (raspberry, peach, banana). Fermentation is extended for over 120 hours under controlled temperature. 

Washed Processing – After fermentation, the parchment is carefully washed to remove mucilage while preserving the aromatic complexity developed during culturing. 

Drying – Coffee is dried slowly on raised beds and patios for 12–18 days, reaching ~10.5% humidity. The drying curve is meticulously monitored to ensure flavor stability.