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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Light-Medium
Highlights
“Julio César Madrid, third-generation coffee grower, founded Café Uba in 2014 and now farms more than 20 varieties over 200+ hectares across Riviera, Milán and Buenos Aires, with his daughter María Antonia studying how microbial starters shape flavour. This Caturra lot starts with an aerobic fermentation; the coffee is then depulped and moved to a reactor purged with nitrogen for a precise anaerobic phase lasting four to six days, with pH and Brix tracked throughout.”
