What does anaerobic honey processing mean?

Anaerobic honey processing removes the coffee cherry skin but leaves the sticky fruit layer on the bean during fermentation, which takes place in sealed, oxygen-free containers. This method encourages specific microbial activity that concentrates sugars and develops intense fruit flavors and a heavier body compared to washed or traditional honey processed coffees.

How does this compare to a naturally processed coffee?

Both anaerobic honey and natural processing produce fruit-forward coffees with more body than washed versions. Anaerobic honey tends to taste cleaner and more controlled because fermentation happens in sealed tanks with limited oxygen, while natural processing dries the whole cherry in open air, which can introduce more wild or funky flavors depending on conditions.

Will this coffee taste sour or overly acidic?

This light roast emphasizes dark fruit sweetness and syrupy body over bright acidity. The plum and red grape notes have a vinous quality, but the profile leans toward concentrated fruit rather than the sharp citrus or tartness you might find in a washed Ethiopian coffee.

Is this a good coffee for espresso?

The thick body and concentrated fruit flavors can work well as espresso, especially if you like dense, syrupy shots with pronounced sweetness. However, it's roasted on the lighter side, so you may need to adjust your grind and extraction time to avoid sourness and bring out the plum and grape notes fully.

Urcunina - Anaerobic Honey

b corp
fair trade

The 3-second version

Anaerobic honey process creates plum and red grape flavors
Syrup-like body that coats the palate and lingers
From a Colombian farmers association known for processing innovation
Limited release—won't restock once sold out
Intense fruit flavors may taste fermented or wine-like
Light roast but drinks heavier than expected

Why it's on GiftsFeed

Colombian single-origin with plum and red grape notes from anaerobic processing

Most single-origin light roasts lean bright and delicate, showcasing floral or citrus notes that fade quickly. This one does the opposite: anaerobic fermentation in sealed tanks amplifies fruit sugars and creates a weight you don't usually get at this roast level. The difference matters if you've found yourself adding milk to light roasts just to give them body, or if you want fruit flavor that doesn't disappear the moment the coffee cools. The Asprocaes farmers have spent years refining this method, and the plum-and-grape result is specific enough that you'll know immediately whether anaerobic processing is worth seeking out again.

Good gift when

Coffee drinkers curious about anaerobic and experimental processing
People who prefer fruit-forward profiles with body over brightness
Single-origin enthusiasts who track small-lot releases
Anyone who finds typical light roasts too tea-like or thin

Skip it if If you prefer clean, bright acidity and straightforward flavors, the concentrated fruit and viscous texture here may feel too intense or unfamiliar compared to washed coffees.

Specs

Origin: La Florida, Nariño, Colombia
Producer: Asprocaes farmers association
Processing: Anaerobic honey
Roast level: Light
Tasting notes: Plum, red grape, syrupy body
Size: 12 oz

What's included

12 oz whole bean coffee

If you're giving it

No sizing to guess

Whole bean coffee; recipient will need a grinder and brewing equipment.

The details

This coffee comes from the Asprocaes farmers association in La Florida, Nariño, a Colombian region shadowed by the Galeras volcano. The name references what the indigenous Quillasingas people have long called that peak, and the processing method behind it represents years of experimentation by growers who have pushed beyond conventional wet and dry approaches.

Anaerobic honey processing starts with removing the coffee cherry's skin but leaving much of the sticky fruit layer intact during fermentation. That step happens in sealed, oxygen-free containers where specific microbial activity develops concentrated sugars and acids. The result is a coffee that pours darker than typical light roasts and tastes denser, with plum and red grape flavors that linger rather than brighten and fade.

The body here is thick enough to coat your palate—closer to what you might expect from a natural process coffee, but cleaner. You'll notice the sweetness first, then the dark fruit, then a slight vinous quality that keeps each sip from feeling one-note. It brews well as pour-over or immersion, though the syrupy texture shows up most clearly when you let it cool slightly and the viscosity becomes more obvious.

This is a limited-release offering tied to a specific harvest and processing batch. Once the lot sells through, the same coffee may not return in exactly this form. If you've been curious about what anaerobic fermentation actually does to flavor beyond the hype, this is a straightforward example with enough fruit intensity to make the process obvious.

Counter Culture

Urcunina - Anaerobic Honey

Light roast that delivers concentrated fruit character and a viscous, sweet mouthfeel

$28at counterculturecoffee.com

Quantity

Ships and sold by Counter Culture. About this merchant

The 3-second version

Anaerobic honey process creates plum and red grape flavors
Syrup-like body that coats the palate and lingers
From a Colombian farmers association known for processing innovation
Limited release—won't restock once sold out
Intense fruit flavors may taste fermented or wine-like
Light roast but drinks heavier than expected

Questions

What does anaerobic honey processing mean?: Anaerobic honey processing removes the coffee cherry skin but leaves the sticky fruit layer on the bean during fermentation, which takes place in sealed, oxygen-free containers. This method encourages specific microbial activity that concentrates sugars and develops intense fruit flavors and a heavier body compared to washed or traditional honey processed coffees.
How does this compare to a naturally processed coffee?: Both anaerobic honey and natural processing produce fruit-forward coffees with more body than washed versions. Anaerobic honey tends to taste cleaner and more controlled because fermentation happens in sealed tanks with limited oxygen, while natural processing dries the whole cherry in open air, which can introduce more wild or funky flavors depending on conditions.
Will this coffee taste sour or overly acidic?: This light roast emphasizes dark fruit sweetness and syrupy body over bright acidity. The plum and red grape notes have a vinous quality, but the profile leans toward concentrated fruit rather than the sharp citrus or tartness you might find in a washed Ethiopian coffee.
Is this a good coffee for espresso?: The thick body and concentrated fruit flavors can work well as espresso, especially if you like dense, syrupy shots with pronounced sweetness. However, it's roasted on the lighter side, so you may need to adjust your grind and extraction time to avoid sourness and bring out the plum and grape notes fully.