We recommend this coffee if you brew it with a filter, a French press or other soft brewing methods, and if you're looking for a sweet and spicy cup.
A coffee that’s surprising to say the least, with delicious notes of cinnamon roll and chocolate, for all the gourmands out there!
This coffee was grown by Jairo Arcila at Santa Monica farm, with only the ripest cherries carefully selected for this micro-lot. After harvest, the cherries are transported to La Pradera, where they are sorted and processed with attention to sustainability. The coffee undergoes a 72-hour dry anaerobic fermentation with the pulp, during which cinnamon sticks and wine yeast are added. The cinnamon's volatile oils and aromatic compounds interact with the coffee mucilage during fermentation, creating a structured and deep flavor reminiscent of cinnamon buns. The cherries are then pulped and dried on raised beds until they reach an optimal moisture content.
