Cinnamon, ginger bread with maraschino cherry
Our second experimental process from Jairo Arcila and this one is well deserved of an OMG and a WOW.
From Finca Santa Monica, this 100% Caturra is taken directly to the Cofinet mill La Pradera for selection. They were then exposed to a dry anaerobic fermentation of 48 hours in GrainPro during which period tartaric acid and cinnamon were added to the sacks. The coffee was then depulped and dried as a typical honey process with mucilage intact until the ideal moisture content was achieved.
On opening the Vac-Pac to do the first test roast the aromas off the green coffee were intense and incredible. I kept my fingers crossed that those aromatics carried through to the final product and I was not disappointed. One of the most interesting and unusual coffees we've ever had on the Crankhouse list for sure.
Super sweet and complex with cinnamon, ginger bread and maraschino cherry notes. It’s a mouthful of intense deliciousness. No wonder Jairo wears that winning smile..