CINN CITY: Colombia Infused Anaerobic Honey

This unique and aromatic infused coffee from the Quimbaya region of Colombia is produced by Edwin Noreña at Campo Hermoso farm. 

The cinnamon-infused anaerobic honey process brings out winter holiday vibes with cinnamon and gingerbread notes combined with the sugary sweet undertones of red apple and Candy Cane. Best enjoyed with your loved ones while curling up in a cozy blanket facing a fire pit. 

Tasting Notes: Cinnamon, Red Apple, Gingerbread, Dried Raisin, Candy Cane

Cup score:  87.00 ☕   

Cinn City is part of our 2024 Loco Series, which celebrates the crazy (in a good way) coffees coming out of Colombia. Our goal is to appreciate and display the innovative efforts of Colombian coffee producers, that are moving the global coffee production industry forward.

This version of Cinn City is specifically roasted for Filter. We also have a different version of Cinn City for Espresso 

ABOUT CAMPO HERMOSO

The Campo Hermoso Farm project operates in the departments where the highest-quality coffee beans are produced, collaborating with associated farms and producers who have been trained and capacitated. They collect the harvest and initiate an initial phase of fermentation before sending their best coffee cherries to the central processing, research, and development facility located at Campo Hermoso Farm.

The cherries, previously sorted and selected from our own farms or allied producers, undergo a monitored fermentation process lasting between 24 to 96 hours, depending on the variety and the desired nuance. Our farm is a pioneer in the development and use of "most." Mosto is the term we've given to the liquid or leachate produced in the fermentation process of coffee cherries. We have conducted various microbio- logical analyses on this liquid or juice, revealing exponential amounts of yeasts and lactic bacteria inherent to the terroir and variety, with high levels of sugars, organic acids (flavor precursors), and an ideal acidity level, making it the best starter culture for all our fermentations.

Our mosto technique includes the use of other 100% natural materials for flavor modulation, such as hops (used in the beer industry), commercial yeasts (used in the wine industry), dehydrated organic fruits (used in the food industry), and organic aromatic plants. This not only allows us to produce exceptional coffees with high-quality standards but also results in a beverage with nutraceutical properties.

TRANSPARENCY REPORT

☠️ Single Origin from Colombia

☠️ Region: Quimbaya

☠️ Producer: Edwin Noreña, Campo Hermoso

☠️ Roast: Light/Medium

☠️ Brew: Filter

☠️ Varietal: Pink Bourbon

☠️ Process: Infused Anaerobic Honey

☠️ Cup Score: 87.00

☠️ Tasting notes:

• Cinnamon
• Red Apple
• Gingerbread
• Dried Raisin
• Candy Cane

☠️ Altitude: 1550 masl

☠️ Whole Bean