Notes: Cinnamon, dark chocolate, vanilla, malt, and raisins
Process: Anaerobic Fermentation
Drying Process: Dry anaerobic fermentation (72 hours with the pulp on)
Roast: Medium-Light Roast
Farmer: Andres Guaca
Altitude: 1,750 - 1,800 masl
Calling all non-acidic coffee lovers! We have carefully selected Guacanas Cinnamon especially for you. These beans have qualities that we are all crazy about, like cinnamon, dark chocolate and vanilla all in one cup. We love this coffee for its complexity and sweetness, and find that it works perfectly in espresso-based drinks (mixed with milk), or brewed using a pour-over method. Guacanas Cinnamon is limited edition, so be sure to try it before it’s all gone!
Guacanas Cinnamon was grown by Andres Guaca at the farm Guacanas. The farm is situated in Huila, a high-altitude and mountainous region in the southwest of Colombia. Coffee beans from this department are widely known as being of exceptional quality and account for a large amount of all coffee produced in Colombia
The coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dried cinnamon sticks and tartaric acid were added. Afterwards, cherries were placed to dry on raised beds until an ideal moisture content was achieved.