Cinnamon Co-Ferment Coffee
Pricing & Formats
| Format | Price | /cup | /250g |
|---|---|---|---|
| 250g | from £22.50 | £1.35 | £22.50 |
| 500g | from £45.50 | £1.36 | £22.75 |
| 1kg Best | from £85.00 | £1.28 | £21.25 |
About this Product
Tasting notes: Iced cinnamon bun, raisins | Cup Score: 87
New addition to our Rare range!! Tastes like an iced cinnamon bun, so it’s a natural fit for winter mornings, cosy afternoons by the fire and the post-dinner cup. It also makes a memorable Christmas gift for coffee lovers who like something a little different. Order the 2x250g option for an easy gift or to share.
Looking for our Christmas Coffee?
Our Cinnamon Co-Ferment is an experimental Colombian specialty coffee grown by Jairo Arcila at Santa Mónica farm in Armenia, Quindío. Cinnamon is added during fermentation, so the sweet, woody spice becomes part of the coffee itself. Juicy raisin-like fruit sweetness rounds out the cup. Roasted fresh to order here at Quarter Horse Coffee!
Tastes like an iced cinnamon bun, so it’s a natural fit for Christmas mornings, cosy afternoons by the fire and the post-dinner cup. It also makes a memorable Christmas gift for coffee lovers who like something a little different. Order the 2x250g option for an easy gift or to share.
Why it tastes this way
This is a co-fermented coffee. The ripest cherries ferment for 48 hours in sealed, oxygen-free (anaerobic) tanks, with cinnamon added. The cinnamon’s aromatic oils interact with the coffee mucilage, building a layered spice character of cinnamon sticks and brown sugar. After fermentation, the coffee is pulped, washed and slowly dried for 11 days. This keeps the cup clean and structured, with the spice woven through rather than sitting on top.
In the cup
- Iced cinnamon bun: warm spice, brown sugar and a sweet, creamy finish
- Raisins: a rich, dried-fruit sweetness
Coffee details
- Origin: Armenia, Quindío, Colombia
- Producer: Jairo Arcila, Santa Mónica
- Variety: Castillo
- Process: Washed, co-fermented with cinnamon (48-hour dry anaerobic)
- Altitude: 1,450–1,500 masl
- Soil: Volcanic ash
About Castillo
Castillo was developed by Cenicafé, Colombia’s coffee research centre, and released in 2005. It is a cross between Timor Hybrid and Caturra, bred to resist coffee leaf rust and deliver reliable yields. This protects the livelihoods of smallholder farmers. Castillo is known for a balanced cup with citrus and caramel notes, which is why it works so well as a base for the cinnamon.
