CAFE UBA / LA RIVIERA

Café Uba is a Colombian coffee business model created in 2014 by Mr. Julio Cesar Madrid, a traditional coffee grower and third-generation coffee farmer in his family, dedicated to managing his family’s coffee farms. Motivated by the desire to create a coffee company different from the traditional ones in Colombia, he decided to innovate and transform the coffee production of his farms into specialty coffees on his three farms: Riviera, Milán, and Buenos Aires. He began by planting different coffee varieties and developing various fermentation types, which would lead to differentiation and high quality in the sensory profiles of the coffees. 

We have focused on controlling the quality of the coffee fermentation processes, and thanks to this, we have determined the ideal fermentation times for each of the varieties, as well as the drying protocols using different systems and techniques. After years of experience in coffee fermentation, at UBA, we have designed different fermentation processes adapted to our varieties: 

• Washed 

• Natural 

• Culturing 

• Nitro Fermentation 

• Bioreactor 

Today, the acquired experience, combined with the good environmental conditions of our crops, has allowed us to win various quality awards for coffee both nationally and internationally, also winning in different barista championships around the world. Café Uba has three coffee farms located in the Risaralda farm in Colombia, totaling more than 200 hectares cultivated with coffee, with around one million coffee plants and more than 20 different coffee varieties. 

The Riviera, Milán, and Buenos Aires farms are located in the municipalities of Pereira and Santa Rosa de Cabal, in the Risaralda farm in the region of the Coffee Cultural Landscape in the spur of the central Andes mountain range with high influence from the Santa Isabel and Ruiz snow-capped mountains. Due to this, along with the mountainous terrain and petrographic and climatic variability, these soils have not completed their pedogenetic development, meaning they are young soils. According to Soil Taxonomy, they belong to the orders Entisols, Inceptisols, and Andisols. 

Our young soils, rich in organic matter, combined with the specific environment of this area, a few hours of light due to the high presence of clouds extending the fruit maturation period, and the wide thermal range, where daytime temperatures can reach up to 30 degrees Celsius and drop to 15 degrees Celsius at night, allow our coffee to develop complex and unique flavours. The Riviera farm is located at an altitude of 1,700 metres above sea level, the Milán farm at 1,400 metres above sea level, and the Buenos Aires farm at 1,500 metres above sea level. 

The Sudan Rume variety at Finca la Riviera has been established for 11 years. This variety is characterised by a copper colour in its leaves, tall plants, and elongated beans. It belongs to an Ethiopian/Sudanese family. 

Finca la Riviera is located in the municipality of Santa Rosa de Cabal in the department of Risaralda in Colombia, at an altitude of 1800 metres above sea level. 

• 1. Ripe cherries are harvested with zero tolerance for immature green coffee. 

• 2. After harvesting, a second manual selection of cherries is done to remove green beans and immature ones. 

• 3. A "Pre-cherry" process is carried out where the selected cherries are submerged in water to maintain a temperature between 15 and 20 degrees Celsius and "float" the low-density beans for 24 hours. 

• 4. After 24 hours, the drying process begins with an initial rapid dehydration of the cherries, typically done mechanically for a period of 8 hours at a temperature of 40 degrees Celsius. 

• 5. After 8 hours of cherry dehydration, a resting period follows where the cherries are left at room temperature (between 20 to 24 degrees Celsius). 

• 6.Then, the cherries are sun-dried in canopies until they reach 11% moisture. In this stage, there are periods of sun exposure for 8 hours and resting periods for 12 hours. The drying stage takes about 15 to 20 days. 

• 7. Once the cherries reach 11% moisture, they are packed in coffee bags and fique sacks for storage for a period of 3 to 4 months. Physical and sensory quality monitoring (cupping) is done monthly to monitor the quality of the cherries. 

Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.

We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.

• Origami Air M / Origami Filter (recommended)
• 1:16 ratio
• 93° Temperature (125 - 135 total ppm recommended)
• 650 - 750 micron 

1. First 10 seconds till 50g blooming
2. 45 seonds till 100g
3. when coffee bed getting dry / pour till 175g
4. same like before till 245g

Swiss Aeropress Champion`s Recipe :

World 4th Place WAC / Konstantin Golubev

• Filter: 2x Aeropress Classic Paper Filter
• Dose: 18g
• Grind: 1Zpresso JX Pro, 2 full turns 6.0 on the third turn
• Water: 125ppm+-, 140ml at 86C, 40ml at room temperature for bypass
• Pour 100ml of hot water, start the timer
• 0:00 add 16g of coffee, stir for 5 seconds
• 0:30 add 20ml of hot water and 2g of coffee, stir for 5 seconds
• 1:15 fix the cap with 2 filters and press into the 40ml of room temperature water
• 1:45 finish pressing
• Add 20ml of hot water