FINCA LA RIVIERA

Risaralda, Colombia

We roast the fresh harvest of this sensational coffee from Finca La Riviera in Colombia for you – also as espresso. The 100% Arabica Tekisic Bourbon Lot was cold washed on the farm. Julio Cesar Madrid's farm is located at an altitude of 1750 metres. More specifically, Julio's farm is located near the Los Nevados National Park, a 58,300-hectare protected area surrounding the northern volcanic complex of the Nevado del Ruiz. The soils of Risaralda have their origins in volcanic rock and volcanic ash. The slopes fall away towards the River Cauca. They form a landscape of colourful villages where more than 20,000 small farms and medium-sized estates are dedicated to coffee.

Description

Brew Guide

Chew Chew

Chew Chew – an espresso that will surprise you!

With its extraordinary flavours, this espresso invites you on a taste journey that brings back memories of playful, sweet moments.

The playful bubble gum sweetness takes centre stage, transforming every shot into a lively taste experience. The interplay of flavours is accompanied by blueberry candy – a sweetness that is clear and distinctive. This is joined by delicate almond tones, which give the espresso a soft, creamy elegance, and the ripe fruitiness of dark grapes, which provide a full-bodied, juicy texture.

This espresso is a real firework of flavours, combining the best aromas from the Finca La Riviera in Colombia. Here, Julio Cesar Madrid is devoted to the Bourbon Tekisic beans, which delight even experienced coffee lovers with their special character.

Chew Chew – super sweet, full-bodied and lively. A very exciting espresso, a highlight in our range.

rocessing

Process	Cold Washed
Variety	Tekisic Bourbon

Tasting Notes

Espresso

Blueberry candy, dark grapes, almonds, bubble gum

Taste Balance

Sweetness	Medium-High
Body	low
Texture	Silky
Aftertaste	Long

Aroma

Hubba Bubba, black grape, blueberry

Freezing Date

21-36 days after roasting date

The Cold Washed Prozess

The process of this coffee, which is called ‘cold washed’, is particularly unusual. How exactly does it work? Quite simply, this Tekisic Bourbon Lot was cold washed. A stainless steel bioreactor was used, in which the temperature and humidity can be specifically controlled. Firstly, the ripe coffee cherries are collected. They automatically increase their temperature to 40 degrees Celsius. They are then immersed in cold water to lower their temperature. They are then de-pulped. The coffee is then oxidised in tanks for 18 hours. The coffee is then returned to the bioreactor, where a culture from the Saccharomyces family is added. The bioreactor is now tightly closed – and nitrogen is added. The coffee remains in this stage for three days. It is then washed before being slowly dried: first in a so-called solar stage and then in a dehumidifier – until the coffee reaches a moisture content of between 11 and 12%.

Details

Single Origin La Riviera as espresso
Freshly roasted as espresso
Fermentation method: Cold Washed
Dispatch after roasting
Delivery quantity: 250g, 500g or 1kg coffee beans or ground
Roasted by Ivo Weller (Co-Founder & Head Roaster)
Flavour profile: blueberry candy, black grape, almond, chewing gum
Climate-neutral delivery with DHL Go Green
Pick-up on site:
Collection address: Röststätte, Ackerstr. 173, 10115 Berlin
After your order you will receive a pick-up confirmation by e-mail (please also check your spam folder)
Pick-up with e-mail confirmation possible: Monday-Friday between 09:30 and 18:00

Sustainable cultivation and quality awareness

As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a speciality coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the painstaking manual harvest is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity flavours.

Freshly roasted by hand

All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without any unwanted acidity. For a distinctive body and a versatile flavour profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasise the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.

Espresso Recipe

Dose in	20g
Extraction time in seconds	31
Dose out	40ml

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium-High
Acidity (low to high)	Low
Bitterness (low to high)	Low
Texture	Silky
Weight (low to high)	Medium-High
Finish (short to long lasting)	Long

Flavour

Hubba Bubba, blueberries, black grape

Milkweight

Normal milk & Oat milk 110g

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