Sebastian Ramirez Cinnamon Co-Ferment

This coffee is fermented in cherry anaerobically for 120 hours in a CO2 rich environment, undergoes an additional fermentation phase with cinnamon before being de-pulped and dried for approximately 20 days. Using this process, Sebastian, a fourth generation farmer and coffee innovator, achieves a very spicy and chocolate-filled profile. This is an excellent pour over coffee and surprisingly perfect for lattes and espresso!

From: $ 25.00

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