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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Finca La Riviera sits at 1,750 metres in Santa Rosa de Cabal, Risaralda, where Julio Madrid's team focuses on exotic lots. Whole cherry oxidises for 24 hours, is depulped, then ferments 20 hours in a bioreactor with a selected microbial culture before washing and a monitored 25-day sun dry on raised beds. Theory roasts to order in Redding, California.”
