Carlos Plazas - Cinnamon Anaerobic

ROAST | LIGHT MEDIUM

ORIGIN | SUAZA, HUILA, COLOMBIA

NOTES | CINNAMON, APPLE PIE, BROWN SUGAR

For Carlos Plazas, coffee is a family business. He himself is a 3rd generation coffee farmer and producer, and he currently oversees his beautiful, 19-hectre farm, Bellavista Estate, alongside his wife and son in the small Colombian town of Suaza. Named for the stunning views which can be enjoyed throughout the farm, Bellavista has become a hub for Carlos's delicious experiments in co-fermentation. Co-fermenting processes such as these are becoming increasingly common, particularly in Colombia. Whether it is passionfruit or pineapple or - in this case - cinnamon, co-fermentation is a creative and honest way to introduce new flavors to your cup.

Last year, we featured one of Carlos's uniquely wonderful cinnamon anaerobic lots, and you guys LOVED it. So, for the sake of cinnamon-lovers everywhere, we are thrilled to bring this one back! If you haven't tried a co-fermented coffee yet, this one should be a friendly and decadent introduction.

Processing: After being picked at peak ripeness, the coffee cherries are hand-sorted to ensure quality. Then, they undergo a stint of anaerobic fermentation wherein cinnamon has been added to the fermentation environment. Once they've had plenty of time to mingle, the now cinnamon-infused coffee cherries are laid on patios for drying.

In the cup: The end result is a lovely example of how cinnamon coffee can taste. The cinnamon note is - perhaps obviously - a pronounced one. But this coffee is also sweet like brown sugar, crisp, and comforting - reminding us of apple pie. We get a feeling of warm nostalgia while sipping this coffee, and it leaves us wishing we had a slice of that aforementioned pie with which to enjoy it.

Producer | Carlos Plazas

Farm | Bellavista Estate

Process | Cinnamon Anaerobic Honey

Variety | various

Elevation | 1500 masl