Colombia UBA - Co-Fermented

Highlights

“Julio César Madrid is the third generation of a coffee family; in 2014 he founded Café Uba to break with Colombia's traditional model. Uba now grows more than 20 varieties across 200+ hectares on three farms, Riviera, Milán and Buenos Aires, and treats fermentation as a laboratory, logging temperature, pH and time throughout. This Castillo lot is an extended washed coffee with culturing: very ripe cherries ferment 72 hours in a bioreactor with selected microbial starters, then the coffee is washed, slow dried and rested so the aromas settle.”