I first met Maria-Gracia and Jose Rivera in the Summer of 2016. Two days prior to that, I cupped coffee from their homeland of San Ignacio, Peru for the first time. Like many great coffee partnerships, it all began with a connection between a friend of a friend and a few tiny Ziplock bags of green coffee that ended up next to our sample roaster to taste.
At the time Jose was working as a roaster in Chicago where he lived for a stint with his wife Maria-Gracia. He was exploring the possibility of exporting coffee from San Ignacio, Peru – an area that at the time was often viewed as mediocre at best – though he believed there was greater potential. Upon tasting the little sample stash he sent, we were awestruck and agreed there was absolutely potential. So Maria-Gracia and Jose jumped in their car and paid a visit to Grand Rapids.
We spent the day geeking out over coffee – from roasting, to economics, to ancient spiritual agricultural practices performed on their land. Over the course of a few tacos, drinks, and conversations it was apparent that this was going to be the beginning of a very special partnership. A few weeks later, my wife and I made our way down to Peru to visit their farm and began working on bringing new coffees to the United States.
Maria-Gracia and Jose work alongside hundreds of farmers in the area to highlight the individual work of the producers
Fast forward to four years later, Maria-Gracia and Jose now live back in Peru where they work alongside hundreds of farmers in the area to highlight the individual work of the producers. In a short period of time, they’ve played an influential role in bringing new light to a region few in the coffee industry had ever experienced. Jose also manages the 3rd generation family farm that’s responsible for this coffee.
Rivera coffee consists of mainly Caturra and Bourbon varieties with a little bit of Typica. The coffee grows in a wet climate, wrapping around steep slopes filled with ample shade from native trees. Once harvested the coffee is pulped and fermented underwater, on-site before being dried on a covered patio for about two weeks. Agriculturally, the Riveras blend methods they’ve learned from traveling across the world and pair them with traditional Incan practices, placing a large value on harmony with the land. In the cup, Rivera is a comfort coffee: grounding, balanced, and reminiscent of standing on the earth with bare feet. Expect a rich coffee layered in flavor of raisin, cacao, and peach.
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