Urcunina – Extended Fermentation

For the first time since our partnership began in 2012, the ASPROCAES association ran a series of small processing trials this season, extending their coffee’s fermentation time to measure its impact on quality. This lot fermented for 36 hours—nearly triple the typical duration—in a low-oxygen environment. Special effort was made to ensure this fermentation took place under cool conditions to avoid the boozy, sour flavors of over-fermentation. The resulting cup has intense stone fruit qualities and a crisp green apple brightness. We admire the group’s commitment to quality enhancement and are excited to share this experimental coffee with you.

Pronunciation: oor-koo-NEE-na

The Urcunina – Extended Fermentation, sourced from the ASPROCAES producer group, represents a compelling example of modern processing techniques in Colombia. By utilizing extended fermentation, producers can significantly influence the final cup profile, often enhancing the complexity and acidity of the beans. While processing methods vary widely, this specific approach highlights bright, crisp characteristics, manifesting here as distinct notes of stone fruit and green apple.

When evaluating such coffees, it is helpful to reference the flavor wheel to better identify the nuances created by these controlled fermentation environments. Extended fermentation is a deliberate choice that pushes the boundaries of traditional profiles, offering a unique sensory experience that distinguishes it from standard washed lots. As you explore this coffee, consider how the extended duration of the fermentation process interacts with the inherent qualities of the region to produce such a vibrant, fruit-forward result.