Julio Madrid - April

MEET THE PRODUCER | Julio Cesar Madrid is a name you've seen on our menu 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, Andres Julio Quinceno, Julio Madrid has made it his life's work to produce incredible coffees and practice innovative and exacting processing methods.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are sorted for quality and density at the processing center before being placed in a temperature-controlled bioreactor alongside fermented peaches and pineapples, as well as a specially curated starter culture. The fermentation process lasts 36 hours, during which time the temperature is manipulated and the musto is recirculated. The coffee is then dried in a dark, temperature-controlled room outfitted with a dehumidifier, until optimal moisture content is achieved.

TAKE A SIP | This coffee is the belle of the cupping table season after season. Floral like jasmine and fruity like peach tea, it also features notes not often found in a mug, like melon and green grape. Everything about it feels delicate, elegant, and lovely.

Origin | La Estrella, Risaralda, Colombia

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

Farm | La Riviera

Process | Advanced

Variety | Geisha | Sudan Rume

Elevation | 1600-1700 MASL

This lot from producer Julio Madrid represents a meticulous approach to coffee cultivation in La Estrella, Risaralda. Grown at 1600-1700 masl, this Geisha selection highlights the potential of the Colombia · La Estrella, Risaralda region. Roasted by Black & White Coffee Roasters, the coffee undergoes an advanced processing method designed to accentuate its inherent characteristics. While the Geisha variety is widely celebrated for its delicate, tea-like clarity and floral aromatics, the specific profile here—featuring jasmine, peach tea, melon, and green grape—reflects the unique synergy between the producer’s techniques and the local terroir.

When evaluating such complex profiles, enthusiasts often consult a flavor wheel to better identify the nuanced interplay between fruit-forward acidity and floral sweetness. This offering serves as a compelling example of how modern processing can elevate the distinct qualities of a high-altitude harvest, providing a sophisticated experience for those who appreciate the intersection of traditional varietal excellence and contemporary innovation.