12 - BEHIND THE SCENES
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First of all, sit down, turn on your speaker, and tune into our ALCOVE 12 playlist on Spotify or Apple Music.
WHAT THIS COFFEE MEANS TO US
NIU is another masterpiece from Julio Madrid and Andres Quiceno. We discovered these producers and Mr. Quiceno’s exceptional work in Japan in 2024 while tasting different coffees at GLITCH COFFEE.
Since then, we’ve connected with Andres and met him for a cupping in Chicago. Our relationship with Finca Milan and Cafe UBA is direct and holds a special place in our hearts. This isn’t their first lot featured in ALCOVE and it certainly won’t be the last.
WHAT’S THE “CULTURING” METHOD ALL ABOUT?
The culturing fermentation process is a technique developed by Café UBA (Julio Madrid & Andres Quiceno).
It involves using fruits, herbs, and spices together with the coffee, along with specific bacteria and yeasts that kick off metabolic reactions.
The result? Totally unique flavor profiles.
NIU IS:
A mixed fermentation with pineapple, coconut, and sugarcane, accompanied by carefully selected starter cultures. The fermentation takes place in an anaerobic (low-oxygen) environment for more than 192 hours, allowing yeasts and bacteria to generate complex metabolic reactions. The result is a tropical and vibrant cup, with rich, juicy sweetness and a distinctive sensory profile.
It reminds us of: COCONUT, BUTTER COOKIE, PINEAPPLE, STRAWBERRY JUICE
ORIGIN: COLOMBIA
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REGION:
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RISARALDA |
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PRODUCERS:
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JULIO MADRID + ANDRES QUICENO |
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FARM:
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MILAN |
| VARIETY: | CATURRA + CASTILLO |
| PROCESS: | CULTURING |
| ALTITUDE: | 1600m |
100g (Whole beans)
RECOMMENDED SETTINGS
Espresso (1:2.2)
94ºC
8 BARS
20g IN
44g OUT
32 seconds
V60 (1:16)
88ºC
20g IN
320g OUT
2m55s