Medium Roast
Whole Bean
Example product
Flavor Profile:
Growing Altitude
Growing AltitudeChoose options
We don't just claim quality. We certify it.
Every lot of Vivolo Coffee is personally certified and curated by Gustavo Valderrama, a CQI-certified Q grader and SCA-certified sensory analyst. With 23+ years in Colombian coffee, he ensures not only exceptional quality and distinct flavor profiles, but his experience also unlocks access to rare coffees you won't find anywhere else.
Why Vivolo Coffee Tastes Different
True Full-Chain Freshness
Harvest Timing
We work directly with select small growers who pick cherries at peak ripeness when the fruit's sugars, acids, and flavor compounds are at their ideal state.
Processing Speed
Once coffee cherries are harvested, our partner farmers process their coffee immediately—within hours, not days—to lock in the vibrant flavors that make Colombian coffee exceptional.
Transportation
Our direct partnerships mean coffee moves quickly from farm to our café. No middlemen, no lengthy warehouse stays, no mystery about where our coffee has been or how it was handled.
Roasting Fresh
Once green coffee arrives at our café, we roast it in small batches—not because it's trendy, but because it's the only way to control the quality and ensure every cup is as fresh as it gets.
Our approach
Built by baristas, roasters, and green bean wizards
We approach coffee the way we want to experience it ourselves: direct from the people who grew it and small-batch roasted with care. With Vivolo, you're not just buying coffee—you're connecting directly to its origin and joining our international community of coffee lovers.
Brewing Guide
Use hot (approx 199°F) filtered water; 0.35 oz of coffee per 6 oz of water.
V60
- Ground: Medium-Fine
- Dose: 20g
- Brew Weight: 315g
- Time: 2:30 minutes
Chemex
- Ground: Medium
- Dose: 40g
- Brew Weight: 630g
- Time: 4 minutes
French Press
- Ground: Medium
- Dose: 38g
- Brew Weight: 600g
- Time: 4 minutes
AeroPress
- Ground: Fine
- Dose: 17g
- Brew Weight: 255g
- Time: 2:30 minutes
Espresso
- Grind: Fine
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Frequently Asked Questions
We're not just another coffee brand with a story about Colombia. We're a cafe born in Santa Marta with direct access to Colombia's finest specialty coffees - all curated, certified, and small-batch roasted at origin.
We don't just source coffee. From our Sierra Nevada to our Reserve Select microlots, all coffees are personally certified by Gustavo Valderrama, one of Colombia's leading Q graders and sensory analysts. All of our coffees are rated according to Specialty Coffee Association protocols.
Every VĂvolo Coffee is evaluated by Gustavo Valderrama, a Coffee Quality Association-certified Q-Grader and Specialty Coffee Association-certified sensory analyst, roaster, and barista. With 23+ years of experience, he is internationally recognized as one of Colombia's leading Q graders.
Gustavo has worked across international specialty coffee markets, participated in global tasting panels, and led the development of award-winning coffee brands. He serves as the General Manager and co-owner of Vivolo Cafe, ensuring exceptional quality and access to rare coffees you can't find anywhere else.
Freshness starts long before a coffee is roasted. It begins at harvest and continues through every step of the process, from picking and processing to storage, transport, and roasting.
At VĂvolo, our coffees are roasted in small batches once they arrive at our cafe to highlight their natural flavors before being delivered to your door. Harvest timing plays a critical role in freshness, since coffee is at its best when it is picked at peak ripeness. This sets the foundation for flavor and freshness that lasts through the final cup.
No. Our Reserve Select coffees are sourced as limited single-estate, micro-lots. Once a one of these coffees sells out, that exact lot will not be restocked. However, we will always offer new Reserve Selects, each with their own unique flavor profile.
A coffee earns the “Specialty” label when it meets the strict internationally-recognized standards set by the Specialty Coffee Association. This means careful growing, precise harvesting, thoughtful processing, and expert evaluation to ensure every bean is top quality.
Specialty coffees need to be scored by a certified coffee taster (also called a Q grader), and must meet a minimum standard to be considered “Specialty.” As a certified Q grader and sensory analyst, our co-owner Gustavo Valderrama personally curates and certifies every VĂvolo Coffee.
Orders typically take 5-7 business days to arrive. Delivery details will be provided in your confirmation email.
Processing determines how flavors develop, from brightness and clarity in washed coffees, to sweetness and body in our honey processed or double-anaerobic coffees. Roast level brings our different aspects of the bean, and our medium roast (Agtron 55) balances flavor, acidity, and body to showcase each coffee’s unique characteristics.
Think about what you enjoy. If you love smooth, cozy cups, look for coffees with chocolatey or nutty notes. If you are drawn to something a little brighter and vibrant, coffees with fruit or citrus notes might be your match.
Each coffee on our website includes tasting notes and descriptions to help guide you, but there’s no wrong choice. Exploring different coffees is part of the fun!