Cinnamon Bunz | Colombia

Origins

Colombia

Producer

Jairo Arcila + Inzá SmallholdersSanta Mónica + Inzá smallholder farms

Process

Co-ferment

Roast

Medium-LightOmni

Variety

Arabica

Altitude

1450 – 2000 masl

Importer

Cofinet

Caramel chocolate, a lift of Cherry Ripe, soft icing sugar and the warm spice of a cinnamon bun fresh from the oven.Two Colombian coffees in one cup. Sixty percent is Jairo Arcila's Castillo from Santa Mónica in Quindío, fermented dry and anaerobic for 72 hours with cinnamon, then dried as a honey. The other forty is a washed Caturra and Castillo from smallholders in Inzá, Cauca, bringing plum, tangerine and a touch of nutmeg.Roasted for both filter and espresso. Sweet and creamy either way, with a long cinnamon finish.