Sebastian Ramirez - Cinnamon Co-Ferment
Just in time for winter, Sebastin Ramirez has released his Cinnamon Co-Fermented coffee from Colombia. These coffee seeds are fermented in cherry anaerobically for 120 hours with CO2 injection, then fermented in dry with cinnamon chips, then depulped and dried for approximately 20 days. After drying these beans have a sweet chocolate and cinnamon aroma that is amplified in the cup.
Sold as 12oz in whole bean only
Notes : Cinnamon, Clove and Chocolate
Name of the farm:
Fincas El Placer
Location:
Quindío, Colombia
Altitude:
1744 masl
variety:
Caturra
Processes:
Honey Co Fermented
Just in time for winter, Sebastin Ramirez has released his Cinnamon Co-Fermented coffee from Colombia. These coffee seeds are fermented in cherry anaerobically for 120 hours with CO2 injection, then fermented in dry with cinnamon chips, then depulped and dried for approximately 20 days. After drying these beans have a sweet chocolate and cinnamon aroma that is amplified in the cup.
Sold as 12oz in whole bean only
Notes : Cinnamon, Clove and Chocolate
Name of the farm:
Fincas El Placer
Location:
Quindío, Colombia
Altitude:
1744 masl
variety:
Caturra
Processes:
Honey Co Fermented
Just in time for winter, Sebastin Ramirez has released his Cinnamon Co-Fermented coffee from Colombia. These coffee seeds are fermented in cherry anaerobically for 120 hours with CO2 injection, then fermented in dry with cinnamon chips, then depulped and dried for approximately 20 days. After drying these beans have a sweet chocolate and cinnamon aroma that is amplified in the cup.
Sold as 12oz in whole bean only
Notes : Cinnamon, Clove and Chocolate
Name of the farm:
Fincas El Placer
Location:
Quindío, Colombia
Altitude:
1744 masl
variety:
Caturra
Processes:
Honey Co Fermented