We work with Café Uba because one family looks after every step, from the trees to the fermentation tank. Three generations have grown coffee here, and they farm four sites around Pereira, the oldest in production since 1982. They even built La Riviera as a dedicated processing facility, which gives them room to experiment properly. We visit almost every year to taste together, share ideas and plan what to try next, and some of our favourite coffees have come out of those conversations. The family also looks after the land itself. Eight natural springs are protected across their two main farms, and corridors of guadua bamboo are left standing for birds and wildlife. A producer this curious and this careful is exactly who we want to keep working with.
