Fundochamba - Extended Fermentation

Fundochamba is a small mountain community just outside of Quilanga in Ecuador’s Loja province. We purchase from a group of 14 growers in this area who have worked together to steadily improve quality and connect with the specialty market. This year, the group dedicated a small portion of their volume to a prolonged fermentation experiment. After pulping, this coffee was fermented in a cool, low-oxygen environment for about 72 hours. The resulting cup offers intricate fruit complexity and sweetness. We taste dark-fruit notes of concord grape and black cherry, swimming in a sweet, syrupy body.

Pronunciation: Foon-Doe-Cham-bAH

Sourced from the Loja region of Ecuador, the Fundochamba - Extended Fermentation is a distinct offering from Counter Culture Coffee. This lot undergoes an extended fermentation process, a technique that often pushes the boundaries of traditional cup profiles by intensifying the development of organic acids and sugars during the drying stage. While processing methods vary significantly across the industry, extended fermentation is frequently employed to highlight deep, fruit-forward characteristics.

In this specific coffee, those techniques manifest as prominent notes of concord grape and black cherry. When evaluating such complex profiles, it can be helpful to reference a flavor wheel to better identify the nuances of these dark fruit qualities. By focusing on the intersection of regional terroir and intentional post-harvest manipulation, this selection offers a compelling look at how modern processing can reshape the sensory experience of Ecuadorian coffee.