La 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. This box set features one Gesha, processed two different ways. One standard or 'control' batch which underwent a classic washed profile, and one bioreactor fermentation with inoculates, highlighting the impact of processing on the final cup.