Cinnamon - Jairo Arcila

About This Coffee

We have selected another banger from the legend Jairo Arcila. This face melter of an experimental lot was grown by Jairo at Finca Santa Mónica in Quindío, Colombia. This offering is a Castillo coffee, which has undergone an experimental fermentation process. The cherries were exposed to a dry anaerobic fermentation period of 72 hours with the pulp on, with cinnamon sticks and wine yeast added, then dried on raised beds. This coffee is the perfect way to flash your mind back to walking around a christmas market, eating churros, or buying a big of mini cinnamon sugar donuts