LA RIVIERA CULTURING NIU

Julio Madrid and his farm administrator Andrés Quiceno have developed an innovative fermentation system that uses carefully selected microbiotic cultures to shape the flavor of their coffees. Inspired by techniques from the beer industry, their “Culturing” process combines fruits, spices, aromatic plants, bacteria, and yeasts in a fermentation must, where coffee ferments under restricted oxygen for more than 144 hours. These controlled conditions trigger complex metabolic reactions that emphasize specific compounds in the coffee and produce remarkably vibrant, expressive profiles unlike anything we typically encounter in the cup.

One of the most unique coffees our team has come across in a long time, this Niu coffee from the Culturing series was co-fermented with pineapple, coconut, and sugarcane, and has notes of buttered popcorn, a creamy mouthfeel that coats the palate like coconut, and a hint of tropical acidity reminiscent of passionfruit.

1% of every coffee bag sold goes directly to our Impact Fund, supporting ongoing initiatives that empower women farmers, protect the planet, and invest in youth. Learn more here →