This coffee is one of the first of its kind from Colombia! The unique twist on the natural processing method utilises cinnamon and tartaric acid during an anaerobic fermentation period before the beans are pulped (removed from the coffee cherry). Through the magic of science, the cinnamon and acid impart an awesome cinnamon flavour and boost the natural fruity flavour of the bean resulting in a coffee remenicent of raisin toast! We recommend it as a filter coffee, but it will still taste great as an espresso.
- Additional Information
Producer Jairo Arcila - Villarazo Country of Origin Colombia Region No Processing Tartaric acid and Cinnamon Natural Varietal Pink Bourbon Altitude (MASL) 1400-1500 Profile Filter Roast Flavour Profile Cinnamon, Fig, Orange peel