Overview
This coffee is a beloved fall staple at Black & White. It was anaerobically fermented with cinnamon for six days and the result is remarkably sweet. We tasted cinnamon roll, baked apples, dried orange, and horchata, with a smooth, creamy texture.
🌎 Origin: Tarrazu, Costa Rica
⚗️ Process: Cinnamon Anaerobic
🔬 Variety: Caturra, Catuai
⛰️ Elevation: 1,600 - 2,000 MASL
🔥 Roast: Medium - Light
⚖️ Bag Size: 12 oz
Brew Profiles
Put your dream machine to work with brew profiles crafted by world-class Q graders and roasters.
