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