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MEET THE PRODUCER | Julio Cesar Madrid is a name you've seen here before - he's the director of the joint farms, Finca La Riviera and Finca Milan, which were first cultivated by Julio's ancestors over forty years ago. Together with his business partner and master processor, Andres Julio Quinceno, Julio Madrid has made it his life's work to produce incredible coffees and practice innovative and exacting processing methods.

As a concept, this coffee was originally commissioned by our friend Mathieu Theis (of Café MAME, in Zurich), ahead of his run at the World Barista Championship (WBC) in Busan, South Korea, in 2024. For that lot, Julio and Mathieu used solely Sidra cherries, and it underwent a proprietary advanced processing technique which the Julios have since coined: Culturing-Nitro Washed. Grab your safety goggles - this is one nifty science experiment!

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are introduced to their fermentation buddies, including fresh pineapple, peaches, and blackberries - as well as a group of starter cultures - for an activation period of 24 hours. Next, the coffee undergoes a 48-hour oxidation period before being de-pulped and transferred to a bioreactor. Inside the bioreactor, the de-pulped coffee is reunited with the now fermented pineapples and peaches, and also those starter cultures. After 48 hours of careful monitoring, the blackberry fermentation bi-products get to rejoin the party, and the whole mixture then undergoes an additional 24 hours of anaerobic fermentation (during which time nitrogen is added to the fermentation environment).

Finally, the coffee is thoroughly washed and finally allowed to begin the drying process, including: 10 days of sun-drying, idle time in a dehumidification room (until 11% moisture content is achieved), and 30 days of stabilization in sealed GrainPro bags.

TAKE A SIP | Last year, we had the immense privilege of obtaining some of that original proprietary Sidra lot and sharing it with all of you. When Julio and his team approached us about commissioning our own version of this very special coffee this year, we nearly lept up and down with giddiness - and then we asked them to try it as a Gesha blend.

Intensely floral and confidently fruity, this coffee was first named Sakura as a nod to one of its flavor notes which encompasses both: cherry blossom. Thanks to the addition of those Gesha cherries (which were blended in equal parts with Sidra beans), this year’s lot is even more floral than the last, boasting rose on the nose as well. Complex, unique fruit flavors like lychee and grape round out the cup, making this coffee feel very complete, and exceptionally special.

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Origin | La Estrella, Risaralda, Colombia

Producer | Julio Cesar Madrid (producer) | Julio Andres Quinceno (process guru)

Farm | La Riviera

Process | Advanced

Variety |  Gesha | Sidra

Elevation | 1700 masl