Finca La Riviera [Sidra Tanat Lot]

Colombia — Julio Madrid Finca La Riviera Sidra (Bioreactor Washed)

Tastes Like — 🍊 Blood Orange • 🍓 Strawberry • 💜 Lavender • 🍯 Honey

DETAILS

• Producer: Julio Madrid
• Farm: Finca La Riviera
• Region: Santa Rosa de Cabal, Risaralda, Colombia
• Varietal: Sidra
• Process: Bioreactor, Washed
• Altitude: 1700 masl
• Size: 200g

INTRO

From La Riviera farm, this Sidra is cultivated at 1,700 metres altitude in Santa Rosa de Cabal, in the Risaralda region of Colombia. An expressive variety, Sidra is distinguished by its great aromatic elegance and natural complexity. This lot is worked according to an innovative process—after depulping, the coffee is fermented in a bioreactor. Fermentation is rigorously controlled for approximately 48 hours, with precise monitoring of temperature and acidity, before complete washing aimed at stabilising and clarifying the profile. This mastered process gives birth to a juicy and complex coffee, revealing notes of blood orange, strawberry, lavender, and honey, carried by a silky texture and elegant sweetness.

THE PRODUCER

Julio Madrid operates Finca La Riviera as part of Café Uba, a family of producers spanning three generations in Colombia. At La Riviera, the selection is meticulous. Producers seek complex aromatic profiles capable of offering specialty coffees of great finesse. Café Uba adopts a sustainable and responsible approach, with a signature that also includes innovative processes, constantly pushing aromatic boundaries. The farm is part of a trio of emblematic properties, each telling a different story whilst maintaining commitment to quality, biodiversity, and environmental stewardship.

THE PROCESS

The Bioreactor Washed process involves advanced fermentation control:

• 🍒 Depulping — Fruit removed from beans
• 🧪 Bioreactor Fermentation — Approximately 48 hours in controlled environment
• 🌡️ Precise Monitoring — Temperature and acidity tracked throughout fermentation
• 🌊 Complete Washing — Thorough washing to stabilise and clarify the profile
• ☀️ Drying — Careful drying to preserve developed flavours
• ⛵ Sailing Transport — Shipped to Europe aboard a 100% sail-powered cargo vessel, reducing maritime CO₂ emissions by up to 98%. Direct route with no transshipment for cleaner, more responsible, better-preserved coffee.

This innovative approach creates exceptional clarity and complexity whilst maintaining the variety's natural characteristics.

THE CUP

Juicy and complex with silky texture. Blood orange, strawberry, lavender, and honey. Elegant sweetness throughout. A refined expression of Sidra's natural complexity.

Flavour Notes

• 🍊 Blood Orange
• 🍓 Strawberry
• 💜 Lavender
• 🍯 Honey

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.