La Riviera SL28, Colombia

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