Finca La Riviera, Sidra Tanat Lot

Originating from the La Riviera farm, this Sidra is cultivated at an altitude of 1,700 meters in Santa Rosa de Cabal, in the Risaralda region of Colombia. An expressive variety, the Sidra is distinguished by its great aromatic elegance and natural complexity.

This batch is processed using an innovative method; after pulping, the coffee is fermented in a bioreactor. The fermentation is rigorously controlled for approximately 48 hours, with precise monitoring of temperature and acidity, before a complete washing aimed at stabilizing and clarifying the profile.

This controlled process gives rise to a juicy and complex coffee, revealing notes of blood orange, strawberry, lavender and honey, carried by a silky texture and elegant sweetness.

This coffee was shipped to Europe aboard a cargo ship powered entirely by wind, reducing CO₂ emissions from maritime transport by up to 98%. A direct route, without transshipment, for cleaner, more responsible, and better-preserved coffee.