Julio Madrid - Gummy Bears

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, 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 | This coffee is a blend of three distinct Caturra lots from Finca La Riviera, each of which is a co-ferment experiment processed meticulously by Quinceno:

NG, a passion fruit co-ferment

Logan, a stone fruit co-ferment

Nitro Caturra, a watermelon co-ferment

During each of these fermentation processes, Quinceno adds fresh fruit, dried fruit, and natural fruit hydrosols to the coffee cherries during the fermentation period. 

TAKE A SIP | We have featured many a coffee that’s worthy of a spot on the candy aisle, and this blend is certainly no different! Tropical, citric and sweet, it sort of tastes like popping a handful of white, red, and green Haribo’s into your mouth. Like that experience, there’s a ton of flavor happening here–think pineapple, raspberry, watermelon, and lychee, among others. But somehow, this coffee manages to temper the intensity in favor of something more lighthearted and fun. It’s well suited for iced pourovers, making it the perfect coffee to enjoy on a hot, sunny day.

Origin | La Estrella, Risaralda, Colombia

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

Farm | La Riviera

Process | Co-ferment

Variety | Catiurra

Elevation | 1700 MASL

Produced by Julio Madrid in the La Estrella region of Risaralda, this Caturra lot represents the innovative spirit of modern Colombia coffee production. Roasted by Black & White Coffee Roasters, this selection utilizes a co-ferment process, a technique that often pushes the boundaries of traditional flavor profiles. While washed coffees typically highlight the inherent characteristics of the bean, co-fermentation can introduce complex, amplified fruit notes, such as the pineapple, raspberry, watermelon, and lychee identified in this specific harvest.

To better understand how these unique processing techniques influence the final cup, readers can explore our processing methods explainer. When evaluating such vibrant, fruit-forward coffees, it is helpful to reference the flavor wheel to categorize the distinct aromatic compounds present. This lot serves as a compelling example of how meticulous post-harvest handling can transform a classic varietal like Caturra into a highly expressive sensory experience.