From Monastery Coffee
Cinnamon. White Chocolate. Baked Peaches.
Farm: Santa Moncia
Grower: Jairo Arcila
Processing: Washed (Infusion)
Elevation: 1,600 - 1,700m
Sourced Through: Cofinet
On the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was pulped and then underwent a dry (low oxygen) fermentation for 48 hours - during which time cinnamon was added to the coffee.
After the coffee was washed (and the cinnamon removed) the coffee was dried on raised beds. Even still the coffee retains the comforting aromatics from the cinnamon!
This micro-lot is 100% Caturra, a variety that originated in Minas Gerais, Brazil and is a natural mutation of the variety Red Bourbon
Really interesting coffee, you can really taste the cinnamon. Reminds me of hot cross buns.
16g @ 13.5
Around 34g in 28s
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