Process: Nitro-washed

Notes: Watermelon, Kiwi, Mint

Variety: Caturra

Region: Risaralda

From the team behind our Culturing coffee series, La Riviera Nitro is the result of producers Julio Madrid and Andres Quiceno’s newest innovations. Their nitro-washing technique is the latest trend in the processing world, giving the carbonic maceration process a makeover by switching out carbon dioxide for nitrogen for improved efficiency and better results in cup.

The La Riviera Nitro coffee undergoes a three-stage fermentation process. Initially, it is fermented in cherry form, then again after being pulped. The final fermentation takes place anaerobically within a bioreactor with added yeast, where it is "washed" with nitrogen to maintain stability and a controlled environment. This prolonged fermentation produces a very fruit-forward cup; we’re tasting a punch of watermelon in aroma and flavor from the start, tropical fruits like kiwi, and a refreshing minty note as it cools.