Counter Culture Coffee - Retail

Urcunina - Anaerobic Honey

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Counter Culture Coffee - Retail Urcunina - Anaerobic Honey from Counter Culture Coffee scores 55 on the VIZNT Score for food & grocery at $28. Free shipping on $30 & up!. Key specs: model previously, shipping Free shipping on orders $30+ $0 $30 Your cart is empty Shop now Add Our Favorites Single-Origin Subscription - Two Bags Add - $39.. Out of stock · Free shipping · See merchant.

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 In 2012, the global humanitarian organization Catholic Relief Services (CRS) set out to connect coffee growers in Nariño, Colombia with the burgeoning specialty coffee market. Counter Culture was enlisted to serve on the advisory board of this project, supporting the creation of these new value streams. Before the project, most producers sold their coffee for minimal premiums to two exporters working on behalf of two large buyers. Through the project, producers banded together in associations to sell coffee to quality-focused buyers. In doing so, they created a new business model previously unseen in the region. As Asprocaes has grown, they’ve continued to differentiate their coffee offerings through planting variety specific plots and experimenting with different post harvest processing techniques. This season, following the trend of Anaerobic fermentation, a small group of farmers in the group set aside a portion of their harvest to give it a try. After the majority of the coffee cherry’s skin and mucilage was removed through pulping, the coffee was fermented in a sealed plastic drum fitted with an airlock for 100 hours. After this anaerobic fermentation period, the coffee was laid out on raised beds, where it dried slowly in the sun over the next 14 days. Removing most of the coffee's fruit before fermentation kept the coffee from developing overly boozy flavors, and instead enhanced the dynamic stone fruit complexity we love in Nariño coffees.

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