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Origin: Gaitania, Tolima, Colombia
Altitude: 1700-1900 masl
process: Washed Cinnamon
Flavor notes: cinnamon, spices, dark fruits, sweet chocolate
Suggested for Pour over and Immersion:
1:16.5 Coffee to Water Ratio
Grown by Luz Mila at Finca El Oasis
This coffee was exposed to a dry anaerobic fermentation of 30 hours with pulp on, during this fermentation tartaric acid and cinnamon was added.
Afterwards cherries were pulped and gently washed and later left to dry on raised beds to 10.5% moisture content.