Colombia | Jairo Arcila | Cinnamon Co-Ferment Coffee then sealed into a 140-hour

then sealed into a 140-hour anaerobic fermentation

cherries are sterilized using ultraviolet light to eliminate unwanted microorganisms before entering a 52-hour controlled fermentation

each contributing a distinct layer to the final cup

Process: Washed

a quick rinse with boiling water before brewing helps remove any residual paper taste and preheats your dripper for better temperature stability

Colombia | Jairo Arcila | Cinnamon Co-Ferment Coffee then sealed into a 140-hourSize: 250g Flavour Notes Cinnamon Toast Crunch, Toasted Marshmallow Key Highlights Quindo, Colombia 14501500 masl Castillo Washed + Cinnamon Co Ferment Warm, spiced, and structured Ideal for espresso and balanced filter brewing Specifications Coffee Details Producer: Jairo Arcila Farm: Santa Monica Origin: Quindo, Colombia Process: Washed + Co Ferment (Cinnamon) Variety: Castillo Altitude: 14501500 masl Fermentation: 48h Anaerobic (with cinnamon)