Flavors - Notes Cinnamon buns and Christmas cake.
 
Roast Level - Medium
 
Varietal - Castillo
 
Altitude - 1450-1500m
 
Notes - This coffee is suitable for all brew methods. Roasted to the lighter side of medium.
 
About
 
For this lot, only the ripest cherries were harvested. The cherries are transported to our La
Pradera processing center in grain pro bags or special tanks to preserve their freshness.
Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-
density beans or foreign materials. The water used in this stage is recycled for additional
batches and, once no longer suitable for use, is filtered through a series of specialized tanks
before being irrigated into vetiver grass beds and released as oxygen. This sustainable
filtration system ensures that no contaminated water is discharged, maintaining our
commitment to environmentally friendly practices.
 
Then, the cherries undergo a dry anaerobic 48-hour fermentation. During this stage,
cinnamon is added to the fermentation tanks. The cinnamon adds its warm spice and sweet,
woody aroma to the coffee. By fermenting coffee cherries alongside cinnamon, we unlock a
nuanced spice profile—think cinnamon sticks and brown sugar. The cinnamon's volatile oils
and aromatic compounds interact with the coffee mucilage during fermentation, creating a
structured and deep flavor reminiscent of cinnamon buns.
 
Following fermentation, the cherries are pulped and thoroughly washed to remove the
mucilage. The wastewater generated during our washed process is then treated using our
green filtration system. This system filters the water through a series of specialized tanks
before irrigating it into vetiver grass beds. Through this natural filtration process, the water is
purified and released as oxygen. As a result, no contaminated water is discharged from our
processing center, ensuring an environmentally sustainable operation.
 
Once coffees are washed, they are spread out in our elbas drying station. The cherries are
carefully monitored and turned regularly to ensure uniform drying and to prevent over
fermentation or mold.
 
Drying continues until the cherries reach an ideal moisture content of 9.5% –11%, which is the
perfect point for us.