Risaralda Milan "Logan Culturing" Caturra & Castillo

Description

Josh’s Notes:Wowee, talk about pushing the flavor envelope! This coffee from the always gorgeous Finca Milan / Julio Cesar Madrid is so sweet and candy-like. On bag open, a rush of aromas hit your nose. Specifically you get a MASSIVE note of cotton candy with this one, backed up with an artificial (in a good way) blueberry flavor reminiscent of Cap’n Crunch Berries in the nose. Grape bubble gum (like Hubba Bubba Bubbletape) competes for your attention too. In the cup, you get complex melon and tropical flavor notes along with a nice hibiscus tannin to keep a nice edge. They all come together in a super fun cup of coffee. Highly recommended if you like sweet, candy-like cups.Sure to impress non-coffee drinkers in your house.This is an interesting coffee to compare to the venerable Risaralda Milan Agi Culturing from the same producer and roaster. Same processing, but different inputs.Glitch’s Notes:A uniquely flavorful coffee has arrived from Finca Milan, a farm that has garnered global attention in recent competitions.Milan’s signature lies in its innovative fermentation method known as "Culturing." This pioneering process goes beyond conventional varietal boundaries, unlocking new dimensions of flavor and redefining the possibilities of coffee through the dedication and creativity of its producers.This lot is also crafted using the Culturing method—a fermentation process that utilizes an environment rich in specific bacteria called a starter culture. Typically derived from fermented fruits, especially pineapple, these yeasts are carefully selected and adjusted in type, quantity, and fermentation time to shape the intended flavor profile of the coffee.The result is striking notes of Grape and Cotton Candy—a true reflection of the producer's commitment and innovation, expressed in every sip.We’re proud to bring you this boundary-pushing coffee from the ever-evolving Finca Milan.Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.