Roasted daily in small batches. Limited availability
Origin: Colombia
Region: Risaralda
Processing: Culturing
Variety: Caturra
Altitude: 1600 m
Harvest period: September – December
Tasting notes: Blackberry, cherry, white chocolate
High in the mountains of Colombia, at the farm of Julio Andrés Quinceno, coffee is never rushed.
It’s given time to find its own rhythm.
PROCESS #9 comes from a special micro lot, processed using the LOGAN method — a modern interpretation of fermentation, designed to highlight the coffee’s inherent qualities rather than mask them. It’s a process built on balance, patience, and knowing exactly when to act. In the cup, the coffee unfolds slowly: ripe blackberries, juicy cherries, and a smooth, creamy texture reminiscent of white chocolate. Nothing aggressive. Nothing forced. Just clarity and depth.
PROCESS #9 isn’t about showing off. It’s about how far you can go when you know when to stop.
Processing details
PROCESS #9 is produced using the culturing process, a 72-hour mixed fermentation in which coffee is co-fermented with fruits (pineapple, blackberries, and strawberries), microorganisms, and oils inside a bioreactor under restricted oxygen conditions. This controlled environment encourages complex microbial activity, enhancing the coffee’s aromatic structure.
The result is a vibrant cup with notes of blackberry, cherry, and white chocolate, offering a beautifully balanced profile of juicy acidity and creamy sweetness.
