The Roast Of Christmas Present

For our latest American coffee we have done something slightly different, this coffee is the culmination of the incredible work done by Husband and Wife, Jairo Arcila and Luz Helena Salazar. Both components of this coffee come from their respective farms. From Jairo we have an Anaerobic Washed + Cinnamon Co-ferment and from Luz we have a beautiful Washed coffee. In this blend we are using 20% of the Washed Cinnamon and 80% of the Washed to create a subtle but noticeable cinnamon flavour.  

For the cinnamon component, the cherries undergo a dry Anaerobic 48-hour fermentation. During this stage, cinnamon is added directly into the fermentation tanks; this allows the coffee to lean into a ‘spiced’ flavour profile (Think cinnamon sticks and brown sugar). After fermentation the cherries are pulped and thoroughly washed to remove the mucilage, they are then spread out in the drying station and carefully monitored until the moisture content hits the desired 9.5% - 11%. 

For our Washed component, the cherries are harvested following strict ripeness criteria, floated and then hand sorted to remove defects. Following this, the cherries are exposed to 30 hours of underwater fermentation before they are pulped. After some more washing, the coffee is then dried in temperature-controlled conditions until the moisture content is achieved. 

With this coffee, you know exactly what you’re getting; Cinnamon sticks, Cacao nibs and Muscovado sugar.