Colombia Jairo Arcila Cinnamon

Grown by Jairo Arcila at the farm in Armenia, Quindio/Santa Mónica. The coffee is exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dried cinnamon sticks were added. Cherries are then dried on raised beds until the ideal moisture content is achived. This microlot is 100% Castillo and offers a mouthwatering taste profile. Coffee and Cinnamon - a match made in Heaven! Tasting: Cinnamon Bun, Cacao Nibs, Red Fruits, Lime. Origin Colombia Farm Armenia, Santa Monica, Quindio Farmer Jairo Arcila Proc. Method Anaerobic Fermentation - Cinnamon Varietal 100% Castillo Roast Level Medium-Light Brew Guide Filter Dose: 18g Yield: 300ml Time: 3:00 Espresso Dose: 21.5g Yield: 40ml Time: 29-31secs