La Riviera Farm is a distinguished coffee plantation situated in the picturesque village of La Estrella within the municipality of Santa Rosa de Cabal, located in the department of Risaralda, Colombia. Acquired in 2013 due to its appealing environmental qualities and strategic geographical positioning, La Riviera Farm marked the initial stride towards cultivating non-traditional coffee varieties, consequently delving into the realm of specialty coffee production. Owned and managed by Julio Cesar Madrid, a seasoned coffee farmer and third-generation coffee cultivator, La Riviera Farm boasts a commitment to quality control throughout the coffee fermentation processes. Years of experience have refined their techniques, enabling the determination of optimal fermentation durations for various coffee varieties, complemented
by meticulous drying protocols incorporating both mechanical and solar methods. Their dedication to quality extends beyond mere technique; it embodies an ethos of environmental stewardship and social responsibility. La Riviera Farm’s cultivation practices prioritize sustainable methodologies, consistently evaluated for efficacy. To this end, their team has undergone rigorous training as tasters and processors, certified as Q Arabica Graders, Q processors, baristas, and roasters by the Specialty Coffee Association (SCA).

This dedication to excellence has borne fruit in the form of accolades and awards in coffee quality competitions both domestically and internationally. La Riviera Farm has secured gold and silver honors in the Yara Champion Specialty Coffee Contest in Colombia and has garnered recognition on the global stage, achieving commendable results in quality contests and barista championships across diverse locales like South Korea, Australia, Sweden, China, Hong Kong, and notably, a second-place finish with renowned Italian barista Danielle Ricci at the World Barista Championship held in Athens, Greece. Nestled amidst the central foothills of the Andes Mountains, La Riviera Farm benefits from the influence of the Santa Isabel and Nevado del Ruiz snow-capped peaks. These lands, shaped by volcanic activity spanning millions of years, boast young soils categorized under the orders Entisols, Inceptisols, and Andisols. Rich in organic matter and complemented by unique environmental conditions—characterized by cloud cover that extends fruit ripening periods and a broad thermal range—the farm’s microclimate nurtures coffee beans that yield complex and distinctive flavors