Colombia La Riviera Sudan Rume

La Riviera's coffees, cultivated at 1,750 meters in Santa Rosa de Cabal, Risaralda, reflect a deep commitment to ecological farming and innovative processing. Producers Julio Madrid and Julio Quiceno, who have been refining their craft since 2013, employ cutting-edge fermentation techniques to elevate the coffee's complexity and balance.

This microlot from Julio Madrid and Julio Quiceno showcases the potential of anaerobic processing in the Santa Rosa de Cabal region of Risaralda. Anaerobic washed coffees typically develop pronounced fermented characteristics and heightened complexity through their extended oxygen-free fermentation phase. Grown at 1750 meters in Colombia's coffee-growing highlands, this lot balances the region's natural fruit-forward tendencies with the controlled fermentation techniques applied post-harvest. Onyx Coffee Lab, known for their focus on experimental processing methods, has brought this coffee to market for specialty enthusiasts seeking bold, unconventional flavor profiles. Refer to the flavor wheel to contextualize the specific tasting descriptors, which emerge from both the terroir and the intentional fermentation strategy.