La Riviera

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.