Urcunina - Anaerobic Honey

Urcunina is the name indigenous Quillasingas people call the Galeras volcano, a striking landmark in La Florida, Nariño. When the Asprocaes farmers association was established through the Borderlands project, members chose this name for their coffee as a way to set it apart from others in the region. Since then, they’ve continued to distinguish their offerings by exploring innovative processing methods. Their latest creation is this anaerobic honey processed coffee, which has a sweet syrupy body and deep fruit tones of plum and red grape. 

Pronunciation: oor-koo-NEE-na

Origin photo images credit to Jorge E. Moncayo Torres

Produced by the Asprocaes farmers association in the La Florida region of Nariño, this Colombia selection showcases the evolving landscape of regional processing. The Urcunina lot utilizes an anaerobic honey process, a technique that involves fermenting coffee cherries in an oxygen-deprived environment before removing the fruit skin, leaving the mucilage intact to dry. This method often influences the final cup profile, which in this instance is characterized by distinct notes of plum and red grape.

While anaerobic processing is frequently associated with heightened sweetness and complex acidity, the specific outcome depends heavily on the duration of fermentation and the local climate. For those exploring the nuances of these profiles, referencing a flavor wheel can be a helpful tool to identify the subtle fruit-forward characteristics that define this unique offering from Counter Culture Coffee.