How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Armenia, Quindío, Colombia
Processes
Co-FermentedAnaerobicWashed
Tasting notes
Iced cinnamon bunRaisin
Varietal
Castillo
Species
Arabica
Altitude
1450–1500 masl
Farm
Santa Mónica
Producer
Jairo Arcila
About
Rare Collection lot from Jairo Arcila at Santa Mónica farm in Armenia, Quindío. Cinnamon is added during a 48-hour anaerobic fermentation, then the coffee is pulped, washed and dried for 11 days.

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FAQ

Where does Cinnamon Co-Ferment come from?

Cinnamon Co-Ferment comes from Armenia, Quindío, Colombia. It is a Co-Fermented, anaerobic and washed coffee. It grows at 1450–1500 masl.

What does Cinnamon Co-Ferment taste like?

Quarter Horse Coffee lists iced cinnamon bun and raisin.

How do I brew Cinnamon Co-Ferment?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.