Microbiology that Inspires: The Science Behind Our Fermentations.

At Café Primitivo, we believe that understanding what happens inside each fermentation is the key to crafting coffees with identity, purpose, and soul. That’s why, together with the University of Quindío, we’ve embarked on a scientific journey that bridges origin and research: studying the microbial behavior that takes place during our coffee fermentations.

Phase One: Isolating Life Within Coffee

The project began with Lucy Rosero, a Biology student at the University of Quindío, who is developing her undergraduate thesis in collaboration with Café Primitivo. Her research—“Study of the microbial behavior and activity of Saccharomyces involved in coffee fermentation, with a focus on specialty coffees from Quindío”—seeks to identify and isolate the microorganisms that play a role in every stage of fermentation.

“I’m currently working on isolating the microorganisms present in coffee fermentation. It’s a process that demands patience and precision, but it allows us to understand the living world that exists inside each bean,” explains Lucy.

The Art of Isolating Life

During this first phase, the team identified an extraordinary microbial diversity. Under the guidance of Jennifer Palacios, researcher and specialist in Environmental Microbiology, they managed to obtain pure, viable, and cultivable microorganisms—essential for controlled fermentation trials.

“The hardest part is achieving completely pure isolates, because coffee is an incredibly rich and diverse matrix. Yet, in Primitivo’s fermentations, we discovered a fascinating variety: gram-positive bacilli and yeasts like Saccharomyces, present throughout the entire process,” Jennifer shares.

These findings are remarkable, as bacteria such as Lactobacillus and yeasts like Saccharomyces are responsible for shaping key sensory attributes: bright acidity, juicy body, and vibrant fruit notes that define our coffee profiles.

Phase Two: Continuing the Discovery

The research has now entered its second phase, aimed at deepening the study of these microorganisms and their direct influence on sensory development. This stage seeks not only to better understand microbial dynamics but also to replicate and enhance fermentation processes that elevate quality and consistency.

Science that Grows, Knowledge that Connects

For Dr. Fabiana Lora Suárez, professor and researcher from the Basic Sciences and Education Group, this project represents a bridge between science and ancestral knowledge:

“Understanding the microorganisms involved in fermentation helps us explain why every cup is unique. Their biological activity influences aroma, flavor, and texture. When we combine technical knowledge with the wisdom of the producers, we strengthen both quality and identity.”

At Primitivo, every fermentation is a living story where science, tradition, and nature converge. Because behind every cup, there’s a microscopic universe that shapes our purpose: to craft coffee with soul, from origin to the world.

 Café Primitivo Science that grows. Inspiration that connects.