Controlled Fermentation

Culturing: controlled fermentation with starter cultures

Culturing is a modern process based on controlled fermentation. Instead of leaving fermentation entirely to chance, the producer works with time, temperature, starter cultures, microorganisms, and in some cases prepared ingredients to guide the coffee’s final profile.

In OVRIDE’s lineup, the term Culturing comes from our relationship with producers like Julio Madrid and Julio Andres at Café Uba, in Colombia.

Co-ferment Nitro

Visual materials supplied by the producer

The Process, Step by Step

Cafe Uba Culturing cooling and depulping

Cafe Uba Culturing anaerobic fermentation

What Culturing Is Built On

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

This isn’t classic washed processing. It’s a modern process in which the fermentation stage plays a much stronger role in the final profile.

A more accurate way to put it is:

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

How Café Uba Describes the Process

According to the materials we received from the producer, the process starts with the cherry’s activity after harvest. Once the cherry is picked, the embryo inside the seed begins a metabolic process tied to germination. This process raises the temperature and the fluid exchange 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 bags for roughly 10-12 hours to raise the temperature;
the microorganisms present in the environment and on the cherries begin converting 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 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 roughly 6-8 days;
the coffee is washed;
the coffee is sun-dried for 15-20 days;
the dried parchment is stabilized in bags for roughly 30 days.

What It Brings to the Cup

Culturing can produce coffees with:

very clear fruit;
high sweetness;
candy-like notes;
a tropical or floral profile;
lively acidity;
an aromatic sensation that’s immediately recognizable.

That doesn’t automatically mean every Culturing coffee is good. The method requires control and skill.

Culturing Doesn’t Mean Infused Coffee

This distinction matters when you’re choosing coffee: Culturing doesn’t mean flavoring was added to the coffee after processing.

In Culturing, the taste develops during fermentation, through the activity of the microorganisms, cultures, and fermentation environment. We’re not talking about flavoring added after processing to artificially mimic the result.

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

When It’s Worth Choosing a Culturing Coffee

Choose Culturing if you want a coffee with amplified fruit, high sweetness, and an easy-to-recognize profile. If you prefer classic coffee with chocolate notes and understated character, this kind of process may feel too expressive.

These coffees suit people looking for amplified fruit and a cup that’s different from the classic profile.

OVRIDE Coffees with Culturing

Frequently asked questions

What does Culturing mean on a coffee label?

It means the producer used controlled fermentation, with starter cultures and carefully managed conditions. In Café Uba’s coffees, Culturing describes a proprietary protocol that can produce very clear fruit notes and an intense sweetness.

Is Culturing a washed process?

It’s not classic washed. It’s more accurate to think of it as a modern process built on a washed foundation: the coffee is depulped, fermented under control, then washed and dried.

Does Culturing have added flavoring?

We’re not talking about flavoring added after processing. The taste comes from fermentation and from how the coffee interacts with the cultures, microorganisms, and processing environment.