Colombia - Finca La Riviera - Julio Madrid - Pink Bourbon - Extended Ferm. Honey

• Country: Colombia
• Region: Santa Rosa de Cabal, Risaralda Department
  
• Farm: Finca La Riviera
• Producer: Julio Madrid | Cafe Uba
  
• Varietal: Pink Bourbon
• Process: Extended Fermentation Honey
• Altitude: 2200 MASL
• Cupping Notes: Dragonfruit, Lychee, Rose, Mandarin, Guava, Blackberry, Floral, Sweet, and Citrusy
•  ** Rest: We suggest to let all of our coffees rest 12-14 days prior to sampling **

Description:

Finca La Riviera has become widely respected in the specialty coffee world for consistently producing high-quality, award-winning lots that showcase both the unique terroir of Colombia’s Risaralda region and the farm’s commitment to innovation and precision in processing. Owned and operated by producer Julio César Madrid & Julio Quiceno, the farm’s coffees have earned notable scores and accolades in national and international quality competitions, and its experimental fermentation techniques—like bioreactor and nitro processes—have helped its microlots stand out among roasters and judges globally. This success has positioned La Riviera not only as a benchmark for specialty Colombian coffee but also as a leader in pushing the boundaries of flavor development and sustainable farming practices in the region.

Pink Bourbon is a natural mutation of the very popular Bourbon variety found and cherished in Colombia. Most commonly processed fully washed to make the most of it’s zesty brightness, subtle floral tones, it finishes crystal clean. The cup tends to be very similar to Gesha, just with slightly more subtle florality. This particular lot exhibits everything we love about Pink Bourbon and ups the sweetness which provides excellent balance to the sometimes-intense acidity. 

At Finca La Riviera, Julio carefully crafts this extended fermentation honey lot from the rare Pink Bourbon variety. Fully ripe cherries are selectively harvested and first fermented whole to activate natural microorganisms before being depulped, leaving the sticky mucilage intact for a honey-style process. The coffee then undergoes an extended, controlled fermentation in sealed tanks for several days, allowing sugars in the mucilage to intensify the development of complex aromatic compounds. After fermentation, the coffee is slowly dried on raised beds until it reaches stable moisture, locking in vibrant fruit character, floral aromatics, and honey-like sweetness that make Pink Bourbon from La Riviera so distinctive.