Urcunina - Anaerobic Honey

Tasting notes

Character

• Experimental
• Funky
• Bright
• Sweet
• Clean

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 anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. processed coffee, which has a sweet syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and deep fruit tones of plum and red grape. Pronunciation: oor-koo-NEE-na Origin photo images credit to Jorge E. Moncayo Torres