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A 72-hour anaerobic fermentation with cinnamon sticks infuses this Colombian coffee with bold, natural spice—rich, chocolatey, and aromatic, no syrup needed.
More about the "Co-Fermentation" process: This coffee undergoes a 72-hour dry anaerobic fermentation with cinnamon sticks, infusing it with bold, aromatic spice. After drying, the beans travel from Colombia to London, where we roast them to perfection—yet the intense cinnamon aroma and flavor remain, creating a rich, chocolatey and spiced cup. Only available in special orders.
Notes: Cinnamon, Forest Fruits, Chocolate
Region: Armenia, Quindio, Colombia
Farm: Santa Mónica
Varietal: Castillo
Altitude: 1,450-1,500MASL
Process: Honey + Anaerobic Cinnamon Co-Fermentation
Roast: Medium
Roasting Facility: Terrone & Co. London, UK.
3 simple steps to enjoy a rich and tasty drip coffee
STEP 1
Tear open the drip coffee bag along the perforated line.
STEP 2
Anchor it over your cup and slowly pour hot water into the filter
STEP 3
Let it drip, then repeat the pour 3-4 times for balanced extraction.
Yunnan’s reputation as the birthplace of tea is well known, yet the province is also rapidly becoming an exciting “new” origin for specialty coffee production. Natural elements allow beans to enjoy a slower maturation process and therefore produce increased sweetness and complexity in the cup. This is also supported by the dedication of local smallholder communities that support a vibrant landscape of coffee cultivation—showcasing the beauty and character of the region.
The coffee farms we work with are located near the border of Myanmar and along the slopes of the culturally significant A’wa mountain. The family-run farm and washing station is run by Guo Jun and his small but dedicated team who carefully hand-pick each and every batch of coffee cherries before they’re processed with fresh water from local springs.
