Black & White Roasters - Julio Madrid - Gummy Bears | Colombia
Colombia — Julio Madrid & Andres Julio Quinceno Finca La Riviera Caturra (Co-Ferment)
Tastes Like — 🍍 Pineapple • 🫐 Raspberry • 🍉 Watermelon • 🍈 Lychee
DETAILS
- Producer: Julio Madrid
- Process Guru: Andres Julio Quinceno
- Farm: Finca La Riviera
- Region: La Estrella, Risaralda, Colombia
- Varietal: Caturra
- Process: Co-Ferment (Three-Lot Blend)
- Altitude: 1,700 MASL
INTRO
A joyful and technically ambitious blend from Finca La Riviera in Risaralda — three distinct Caturra co-ferment lots, each developed by process specialist Andres Julio Quinceno, combined into a single cup that is tropical, citric, sweet, and unmistakably fun. Think pineapple, raspberry, watermelon, and lychee — simultaneously, effortlessly, and with a lightness that makes it impossible not to smile. In the cup: a handful of white, red, and green Haribo gummy bears.
THE PRODUCER
Julio Cesar Madrid is the director of Finca La Riviera and Finca Milan — two farms first cultivated by his ancestors over forty years ago in La Estrella, Risaralda. Together with his business partner and processing specialist Andres Julio Quinceno, Julio has made it his life's work to produce exceptional coffees through innovative and exacting post-harvest techniques. The partnership between producer and process guru is the engine behind this lot — Julio's meticulous cultivation providing the raw material, Quinceno's fermentation expertise shaping what it becomes.
THE COMPONENTS
This coffee is a blend of three distinct Caturra lots from Finca La Riviera, each a co-ferment experiment developed by Quinceno:
🌿 NG — A passion fruit co-ferment 🍑 Logan — A stone fruit co-ferment 💧 Nitro Caturra — A watermelon co-ferment
During each fermentation, Quinceno adds fresh fruit, dried fruit, and natural fruit hydrosols to the coffee cherries, allowing the fruit compounds to interact with the beans throughout the fermentation period and imprint their character directly into the cup.
THE PROCESS
The Co-Ferment process at Finca La Riviera involves:
🍒 Hand-picking — Caturra cherries selectively harvested at peak ripeness 🍓 Fruit addition — Fresh fruit, dried fruit, and natural fruit hydrosols added to the cherries at the start of fermentation 🔒 Controlled fermentation — Coffee fermented in a managed environment, allowing fruit compounds to be absorbed into the beans 💧 Washing — Thoroughly washed after fermentation to remove residue ☀️ Drying — Dried to optimal moisture content
The co-fermentation is the defining step — by introducing specific fruits and their hydrosols during fermentation rather than after, Quinceno allows the flavour compounds to integrate deeply and organically into the bean, producing a layered, multidimensional tropical character that feels cohesive rather than artificial.
THE CUP
A lighthearted, tropical, and brilliantly executed co-ferment blend from one of Risaralda's most creative producer partnerships — pineapple, raspberry, watermelon, and lychee all present at once, tempered into something more playful than intense. Perfectly suited to an iced pourover on a hot, sunny day.
Flavour Notes
🍍 Pineapple 🫐 Raspberry 🍉 Watermelon 🍈 Lychee
Original: $42.95
-65%$42.95
$15.03Black & White Roasters - Julio Madrid - Gummy Bears | Colombia
Colombia — Julio Madrid & Andres Julio Quinceno Finca La Riviera Caturra (Co-Ferment)
Tastes Like — 🍍 Pineapple • 🫐 Raspberry • 🍉 Watermelon • 🍈 Lychee
DETAILS
- Producer: Julio Madrid
- Process Guru: Andres Julio Quinceno
- Farm: Finca La Riviera
- Region: La Estrella, Risaralda, Colombia
- Varietal: Caturra
- Process: Co-Ferment (Three-Lot Blend)
- Altitude: 1,700 MASL
INTRO
A joyful and technically ambitious blend from Finca La Riviera in Risaralda — three distinct Caturra co-ferment lots, each developed by process specialist Andres Julio Quinceno, combined into a single cup that is tropical, citric, sweet, and unmistakably fun. Think pineapple, raspberry, watermelon, and lychee — simultaneously, effortlessly, and with a lightness that makes it impossible not to smile. In the cup: a handful of white, red, and green Haribo gummy bears.
THE PRODUCER
Julio Cesar Madrid is the director of Finca La Riviera and Finca Milan — two farms first cultivated by his ancestors over forty years ago in La Estrella, Risaralda. Together with his business partner and processing specialist Andres Julio Quinceno, Julio has made it his life's work to produce exceptional coffees through innovative and exacting post-harvest techniques. The partnership between producer and process guru is the engine behind this lot — Julio's meticulous cultivation providing the raw material, Quinceno's fermentation expertise shaping what it becomes.
THE COMPONENTS
This coffee is a blend of three distinct Caturra lots from Finca La Riviera, each a co-ferment experiment developed by Quinceno:
🌿 NG — A passion fruit co-ferment 🍑 Logan — A stone fruit co-ferment 💧 Nitro Caturra — A watermelon co-ferment
During each fermentation, Quinceno adds fresh fruit, dried fruit, and natural fruit hydrosols to the coffee cherries, allowing the fruit compounds to interact with the beans throughout the fermentation period and imprint their character directly into the cup.
THE PROCESS
The Co-Ferment process at Finca La Riviera involves:
🍒 Hand-picking — Caturra cherries selectively harvested at peak ripeness 🍓 Fruit addition — Fresh fruit, dried fruit, and natural fruit hydrosols added to the cherries at the start of fermentation 🔒 Controlled fermentation — Coffee fermented in a managed environment, allowing fruit compounds to be absorbed into the beans 💧 Washing — Thoroughly washed after fermentation to remove residue ☀️ Drying — Dried to optimal moisture content
The co-fermentation is the defining step — by introducing specific fruits and their hydrosols during fermentation rather than after, Quinceno allows the flavour compounds to integrate deeply and organically into the bean, producing a layered, multidimensional tropical character that feels cohesive rather than artificial.
THE CUP
A lighthearted, tropical, and brilliantly executed co-ferment blend from one of Risaralda's most creative producer partnerships — pineapple, raspberry, watermelon, and lychee all present at once, tempered into something more playful than intense. Perfectly suited to an iced pourover on a hot, sunny day.
Flavour Notes
🍍 Pineapple 🫐 Raspberry 🍉 Watermelon 🍈 Lychee
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Colombia — Julio Madrid & Andres Julio Quinceno Finca La Riviera Caturra (Co-Ferment)
Tastes Like — 🍍 Pineapple • 🫐 Raspberry • 🍉 Watermelon • 🍈 Lychee
DETAILS
- Producer: Julio Madrid
- Process Guru: Andres Julio Quinceno
- Farm: Finca La Riviera
- Region: La Estrella, Risaralda, Colombia
- Varietal: Caturra
- Process: Co-Ferment (Three-Lot Blend)
- Altitude: 1,700 MASL
INTRO
A joyful and technically ambitious blend from Finca La Riviera in Risaralda — three distinct Caturra co-ferment lots, each developed by process specialist Andres Julio Quinceno, combined into a single cup that is tropical, citric, sweet, and unmistakably fun. Think pineapple, raspberry, watermelon, and lychee — simultaneously, effortlessly, and with a lightness that makes it impossible not to smile. In the cup: a handful of white, red, and green Haribo gummy bears.
THE PRODUCER
Julio Cesar Madrid is the director of Finca La Riviera and Finca Milan — two farms first cultivated by his ancestors over forty years ago in La Estrella, Risaralda. Together with his business partner and processing specialist Andres Julio Quinceno, Julio has made it his life's work to produce exceptional coffees through innovative and exacting post-harvest techniques. The partnership between producer and process guru is the engine behind this lot — Julio's meticulous cultivation providing the raw material, Quinceno's fermentation expertise shaping what it becomes.
THE COMPONENTS
This coffee is a blend of three distinct Caturra lots from Finca La Riviera, each a co-ferment experiment developed by Quinceno:
🌿 NG — A passion fruit co-ferment 🍑 Logan — A stone fruit co-ferment 💧 Nitro Caturra — A watermelon co-ferment
During each fermentation, Quinceno adds fresh fruit, dried fruit, and natural fruit hydrosols to the coffee cherries, allowing the fruit compounds to interact with the beans throughout the fermentation period and imprint their character directly into the cup.
THE PROCESS
The Co-Ferment process at Finca La Riviera involves:
🍒 Hand-picking — Caturra cherries selectively harvested at peak ripeness 🍓 Fruit addition — Fresh fruit, dried fruit, and natural fruit hydrosols added to the cherries at the start of fermentation 🔒 Controlled fermentation — Coffee fermented in a managed environment, allowing fruit compounds to be absorbed into the beans 💧 Washing — Thoroughly washed after fermentation to remove residue ☀️ Drying — Dried to optimal moisture content
The co-fermentation is the defining step — by introducing specific fruits and their hydrosols during fermentation rather than after, Quinceno allows the flavour compounds to integrate deeply and organically into the bean, producing a layered, multidimensional tropical character that feels cohesive rather than artificial.
THE CUP
A lighthearted, tropical, and brilliantly executed co-ferment blend from one of Risaralda's most creative producer partnerships — pineapple, raspberry, watermelon, and lychee all present at once, tempered into something more playful than intense. Perfectly suited to an iced pourover on a hot, sunny day.
Flavour Notes
🍍 Pineapple 🫐 Raspberry 🍉 Watermelon 🍈 Lychee
