FINCA LA RIVIERA

Risaralda, Colombia

We roast the fresh harvest of this sensational coffee from Finca La Riviera in Colombia for you - also as filter coffee. 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 – a coffee that invites you on a taste journey with its extraordinary flavours, evoking memories of playful, sweet moments.
The bubble gum note is the highlight – an unexpected twist that adds a tangy sweetness to every sip. This experience is accompanied by blueberry notes, fluffy marshmallow flavours and the refreshing juiciness of ripe watermelon.

Behind this exceptional creation is Finca La Riviera in Colombia, where Julio Cesar Madrid and his team carefully cultivate the rare Bourbon Tekisic beans. This variety not only adds depth, but also ensures that the vibrant flavours are perfectly accentuated.

Chew Chew – super juicy, funky and sweet. A coffee that provides unforgettable moments of pleasure.

Processing

Process	Cold Washed
Variety	Tekisic Bourbon

Tasting Notes

Heiß	Blueberries, black grape
Medium	Watermelon, red apple, strawberry
Abgekühlt	Marshmallow, berry pie, chocolate

Taste Balance

Sweetness	Medium-High
Body	Medium-High
Texture	Creamy, syrupy
Aftertaste	Long, sweet, like chocolate pie

Aroma

Hubba Bubba bubble gum, tea rose, hibiscus, fruity soft caramels

Freezing Date

16-21 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 filter coffee
Freshly roasted as filter coffee
Process: Cold Washed
Delivery after roasting
Delivery quantity: 250g, 500g or 1kg coffee beans or ground
Roasted by Ivo Weller (Co-Founder & Head Roaster)
Flavour profile: bubble gum (hubba bubba), marshmallow, blueberry, watermelon
Climate-neutral delivery with DHL Go Green
On-site collection:
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.

Our brewing recommendation for the V60 hand filter

20g coffee beans
300 ml filtered water at 90° C
Bloom for 30 seconds with 60g
Then infuse according to the recipe (60g – 60g – 60g – 60g), always wait until the water has completely run through each time
Total brewing preparation / technique: 60g – 60g – 60g – 60g – 60g
Total brewing time: 3:00 minutes

You can read a complete general brew guide here in our blog. Use the key data listed above for brewing.

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