Cinnamon

Coffee infused with spices


raccolto specialty

Roasting

Moka/Espresso and filter

Aromatic notes

  • CINNAMON
  • BROWN SUGAR
  • MILK CHOCOLATE

A coffee fermented anaerobically with the addition of Cinnamon Sticks, is an example of how innovation and commitment can lead to extraordinary results, offering an unforgettable cup of coffee

35,00


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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at info@caffelab.it
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

Origin: Colombia: Armenia, Quindio

Finca: Finca Villarazo

Growth altitude: 1400-1450 mt. a.s.l.

Variety: Pink Bourbon

Processing method: Honey + anaerobic fermentation with Cinnamon

Certifications: Specialty Coffee

Cupping score: 89,5 points SCA

Everything you want to know


Jairo Arcila belongs to the third generation of a family of coffee producers in the Quindio region of Colombia. After gaining significant experience as a Mill Manager for one of the country's largest coffee exporters, he decided to focus on the production of specialty coffee, in collaboration with his sons Carlos and Felipe.

At Finca Villarazo, Jairo Arcila cultivates many exotic botanical varieties such as Gesha, Papayo, and Pink Bourbon, and it is this latter variety that is used in this micro-lot. The cultivation takes place at an altitude of 1400-1450 meters above sea level, where the Pink Bourbon plants, a hybrid variety originating from the Colombian region of San Adolfo, produce fruits with a beautiful pinkish color.

Jairo Arcila's approach to coffee production stands out for the use of innovative production processes, and this micro-lot is certainly a demonstration of that. After the manual selection and harvesting of the coffee fruits, they are subjected to a 72-hour anaerobic fermentation process, with the addition of Tartaric Acid and Cinnamon Sticks. This process creates an oxygen-free environment and allows the beans to develop a unique organoleptic profile, also thanks to direct contact with the fruit.

After fermentation, the fruits are depulped, and the coffee beans are placed on raised beds for the drying phase to achieve the correct moisture level.

The result of this process is a coffee with an exceptional organoleptic profile, characterized by fruity notes of Cinnamon, Brown Sugar and Milk Chocolate, accompanied by balanced acidity and a good body.

When tasted according to SCA protocol, this unique lot obtained a score of 89.50 points.

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