FREE SHIPPING on orders over $50
Origin: Sebastian Ramirez, El Placer Farm - Colombia
Process: 120hr Anaerobic, Honey, 120hr Dry Fermentation with Cinnamon Chips
Notes: Cinnamon Roll, Vanilla, Caramel, Fresh Baked Bread, Cinnamon Stick
Elevation: 1600m
Roast Level: Light
CINNAMON ROLL is a wild new cinnamon chip co-ferment that's seriously one of the most delicious and unique coffees I've ever had! This blend of Pink Bourbon and Caturra comes to us from Sebastian Ramirez at El Placer Farm in Colombia and undergoes triple processing after harvest.
This begins with an anaerobic fermentation in 200L tanks for 120 hours after the cherries are harvested. Following this stage, the coffee is depulped while preserving the mucilage, which is known as "honey" processing. After depulping, the coffee undergoes an additional 120 hours of dry fermentation with cinnamon chips. This allows the aromatic compounds to gradually interact with the coffee during fermentation, maintaining balance in the cup profile.
The result is an incredibly drinkable and balanced coffee with bold notes of fresh-baked cinnamon rolls, vanilla, caramel, cinnamon stick, brown sugar, and nutmeg. This coffee is roasted light, but maintains a fully syrupy body, making it extremely versatile for drinking on its own and for use in sweet wintery milk drinks!
Origin: Sebastian Ramirez, El Placer Farm - Colombia
Process: 120hr Anaerobic, Honey, 120hr Dry Fermentation with Cinnamon Chips
Notes: Cinnamon Roll, Vanilla, Caramel, Fresh Baked Bread, Cinnamon Stick
Elevation: 1600m
Roast Level: Light
CINNAMON ROLL is a wild new cinnamon chip co-ferment that's seriously one of the most delicious and unique coffees I've ever had! This blend of Pink Bourbon and Caturra comes to us from Sebastian Ramirez at El Placer Farm in Colombia and undergoes triple processing after harvest.
This begins with an anaerobic fermentation in 200L tanks for 120 hours after the cherries are harvested. Following this stage, the coffee is depulped while preserving the mucilage, which is known as "honey" processing. After depulping, the coffee undergoes an additional 120 hours of dry fermentation with cinnamon chips. This allows the aromatic compounds to gradually interact with the coffee during fermentation, maintaining balance in the cup profile.
The result is an incredibly drinkable and balanced coffee with bold notes of fresh-baked cinnamon rolls, vanilla, caramel, cinnamon stick, brown sugar, and nutmeg. This coffee is roasted light, but maintains a fully syrupy body, making it extremely versatile for drinking on its own and for use in sweet wintery milk drinks!
