Colombia La Riviera SL28 Ghost Town Coffee Roasters are dried over a fire

are dried over a fire and then blended with organic peppermint leaves to produce a refreshing sweetness that coats the tongue with each calming sip

which is all hand-picked and brought to the mill to be depulped

Danche’s unique flavor profile is achieved through a traditional Ethiopian process: a 36-48 hour underwater fermentation followed by 10-14 days of drying on raised beds

Coffee cultivation spans various regions

Colombia La Riviera SL28 Ghost Town Coffee Roasters are dried over a fireLa Riviera's coffees, cultivated at 1,750 meters in Santa Rosa de Cabal, Risaralda, reflect a deep commitment to ecological farming and innovative processing. Producers Julio Madrid and Julio Quiceno, who have been refining their craft since 2013, employ cutting edge fermentation techniques to elevate the coffee's complexity and balance. Their sustainable practices and bold experimentation drives the future of specialty coffee.