Café Da Vida is a family of farmers, exporters, and importers, who share their stories and experimental techniques with the world of specialty coffee. Da Vida is about giving life to those origins that are hidden in the mass consumption of coffee and connecting them with a home place where their profiles and stories can be appreciated. Coming from Latin languages “from life” & “to give life”.
La Rivera farm is owned by Mr. Madrid and managed by Mr. Julio Andres and together they have developed on their land some of the world's most desired and highly profiled varieties, using cold fermentations, and experimental techniques that they call “Culturing”.
Located in Risaralda in the Andes Mountain Range, near the municipality of Santa Rosa De Cabal, a land well known for its water springs, volcanic soils, and warm people, this farm is extended from 1400MASL to 1800MASL. In it, you can appreciate a diverse variety of coffee micro-lots always accompanied by green banana, corn, and beans crops.
Culturing: This is a fermenting technique used in different kinds of beverages and foods such as champagne and yogurt, for example, using microorganisms that will help in the process of anaerobic (without oxygen) fermentation. The sugar content (Brix) is measured and left without oxygen at a stable temperature. For this limited-time coffee offering, they have processed an exceptional Geisha varietal with local fresh pineapple and fresh tropical coconut.
Flavor notes of ripe pineapple, toasted coconut, vibrant passionfruit, aromatic vanilla, lovely long creamy body, and prominent caramel finish
