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Competition

La Riviera SL28

La Riviera SL28

Country
  • Colombia
Region Risaralda
Producer Andres Quiceno
Finca La Riviera
Farm
  • Finca La Riviera
Varietal SL28
Altitude 1800 masl
Harvest 2025
Process Culturing Fermentation

Omni Roast

silky, expressive, and fruit-forward. high-definition clarity with a gentle lactic lift: candied fruits lead with bright, crystallised sweetness, followed by forest-fruit yogurt and passion fruit. the finish evokes red-fruit ice cream - clean, elegant, and perfumed with delicate spice and aromatic complexity, a signature expression of its cultured fermentation.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£16.50
£16.50
Sale sold out
incl. VAT
Size

process

culturing (inoculated washed): selectively harvested and density-sorted cherries are pulped, then fermented with selected yeast/lactic cultures under tight pH and temperature control. slow, clean drying to stable moisture preserves clarity and texture.

producer

Café La Riviera × Café UBA

Café La Riviera runs a research-driven program in Colombia, pairing disciplined field work and careful variety separation with precise wet-mill controls. their lots are designed for definition and repeatability - letting cultivar and place speak while process refines sweetness, acidity line, and mouthfeel.

within La Riviera, Café UBA functions as the processing & R&D arm - an applied-biotech lab focused on controlled, inoculated fermentations, rigorous pH/temperature tracking, and reproducible sensory outcomes. for this SL28, UBA’s starter-guided, substrate-free approach lifts candied fruit clarity and a gentle lactic lift without overwhelming the variety’s character. similar fermentation techniques are used as with the wine and cheese industries.