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proudly produced by mccauley family farm

our story begins in boulder, colorado.

We have a passion for regenerative farming and fermentation. And spicy food.




40.145941° N, -105.2068855° W

Nestled in the foothills of Boulder County and irrigated by Rocky Mountain snowmelt, Picaflor Live-Culture is proudly produced by McCauley Family Farm, a whole-farm system that nourishes people and the planet.

We grow 80+ varieties of Certified Organic Produce and in our holistically managed pastures you’ll find chickens, sheep, and alpaca. In our perennial gardens we grow culinary and medicinal herbs, as well as various fruits and berries.

Made with organic peppers

grown with Rocky Mountain snowmelt and ingredients from nearby farmers.


100% fERMENTED. 100% awesome. 


nexty award nomination:

best new condiment 2018


Founded in 2015 by chef and farmer, Marcus McCauley, Picaflor Live-Culture is bringing life back to food through natural fermentation. Grown on Certified Organic farms in the Rocky Mountains of Colorado, our pepper sauces are made with pure, whole-food ingredients. By fermenting and never pasteurizing, our sauces deliver deep, vibrant flavor with a spicy kick and good-for-your-gut probiotics. 

We love flavor around here and believe condiments should be good for you and soothe your digestion, not hinder it...yes, even hot sauces. 

From Seed to Sauce





 process & FERMENT


bottle, buy & enjoy


We believe in fostering relationships with local farmers who share our values and practice sustainable agriculture.




100% COLORADO grown

We're passionate about regenerative farming and supporting the local economy in Boulder County.

Most of the ingredients for Picaflor Live-Culture come from our own McCauley Family Farm and we also partner with Ela Family Farms of Hotchkiss, Colorado, and Full Circle Farms in Longmont, Colorado to source ingredients for our pepper sauces and flakes.

Since 2012, McCauley Family Farm has been sustainably producing pasture-raised chickens and produce for the local CSA and proudly serving as a vendor at Boulder County Farmer's Market and Union Station Farmer's Market in Denver. 

Fermentation process


handcrafted in small-batches 


fermented for over a year


billions of live-culture probiotics, including L. plantarum LM, and L. rhamnosus LB3

Our peppers are fermented similar to Sauerkraut, Kimchi, or full-sour Pickles through a process called Lactofermentation. Lactofermentation uses salt and Lactic Acid Bacteria (LAB) to acidify and preserve produce. Our practice of fermenting peppers enhances flavor, increases nutritional value, requires low energy input, and is Generally Recognized as Safe (GRAS) by the FDA. LAB are salt tolerant microorganisms which feed on the sugars and amino acids in peppers and create organic acids, enzymes, short chain fatty acids, and vitamins. The bacteria and their products are beneficial to humans as they aid in digestion, 
enhance immunity, and support neurological function.