Culturing: controlled fermentation with starter cultures

From the technical materials we received for the Café Uba lots, Culturing appears to be built on a washed processing base: the coffee is depulped, fermented under control, then washed before drying.

This is not classic washed processing. It is a modern process in which the fermentation stage plays a much stronger role in the final profile.

A fair way to put it:

Culturing is an experimental process built on a washed base, with fermentation controlled through starter cultures and carefully managed conditions.

According to the materials we received from the producer, the process starts from the cherry's activity after harvest. When the cherry is picked, the embryo in the seed begins a metabolic process linked to germination. This process raises the temperature and the exchange of fluids inside the cherry.

Café Uba uses this stage to prepare the coffee for the anaerobic fermentation that follows.

The steps described in the producer's materials include:

• the cherries are placed in sacks for about 10-12 hours to raise the temperature;
• microorganisms present in the environment and on the cherries begin to transform the carbohydrates;
• the coffee is cooled in water at 8-10 C;
• the coffee is depulped;
• depending on the type of Culturing, the fruit used in the fermentation is prepared and crushed;
• the yeasts and bacteria are activated;
• the depulped coffee, the prepared fruit, and the activated cultures are placed in tanks for anaerobic fermentation;
• fermentation lasts about 6-8 days;
• the coffee is washed;
• the coffee is sun-dried for 15-20 days;
• the dried parchment is stabilized in sacks for about 30 days.

Culturing can produce coffees with:

• very clear fruit;
• high sweetness;
• candy-like notes;
• a tropical or floral profile;
• lively acidity;
• an immediately recognizable aromatic impression.

It does not automatically mean that every Culturing coffee is good. The method takes control and skill.

The distinction matters when you choose a coffee: Culturing does not mean the aroma was added to the coffee after processing.

In Culturing, the flavor develops during fermentation, through the activity of microorganisms, cultures, and the fermentation environment. We are not talking about a flavor added after processing to artificially copy the result.

There is confusion in the industry between co-fermentation, infusion, and controlled fermentations. That is why it is worth looking for coffees where the method is communicated clearly, not hidden behind a vague term.

Choose Culturing if you want a coffee with amplified fruit, high sweetness, and an easily recognizable profile. If you prefer classic coffee, with chocolate notes and a subtle profile, this kind of processing may seem too expressive.

These coffees suit people who look for amplified fruit and a cup that differs from the classic profile.

• Logan – Colombia;
• Juicy Madness – Colombia;
• Tropical – Colombia;
• Peach Radiance – Colombia;
• SAKURA Legends – Colombia;
• Captain Mark – Colombia, Culturing (Infused): at the end of fermentation, Café Uba adds liquor.

Peach Radiance – Colombia

SAKURA Legends – Colombia

Read about co-ferment

Read about Nitro Fermentation