Located in the volcanic complex of the Los Nevados National Park in Risaralda, Colombia, sits the 40 hectare farm of La Rivera. Owned and operated by Julio Madrid, a third generation coffee producer dedicated to quality and focused on promoting specialty coffee in the region. Julio has focused his efforts into planting rare and exclusive varieties on his farm such as Sudan Rume, Yirgacheffe, Laurina, and Maragogype. He first began planting Sudan Rume back in 2013, and today La Rivera has around 8,000 trees of Sudan Rume.
Julio’s daughter, Maria, is a biologist that is researching the impact of coffee fermentation with microbial starter cultures. With Maria’s help, Julio has been able to implement the findings from these studies to improve the processing techniques at La Rivera. As Maria continues to research more, we are certain that the coffee at La Rivera will only continue to improve.
This coffee’s washed process begins with harvesting ripe coffee cherries, these cherries are then pulped and then, with the mucilage intact, left to ferment aerobically for 18 hours. The coffee is then fully washed and spread across drying beds under the sun for 20-25 days.