The new cinnamon coffee has arrived and it's freaking good this year.

We choose this year a different farmer than last year. Let me introduce Danilo Salazar from Finca Danilo San Cristobal del Llano.

The coffee is complex with notes of Cinnamon, Apple and Raisin. The different layers of flavours coming through temperature makes it a great filter 

This Caturra and Catuaí lot has been processed using the Natural method. Upon being selectively hand harvested, with only the ripest cherries being picked, the coffee is delivered on the same day to the nearby Café de Alturas de San Ramón Mill. Here, the cherry is received, sorted, weighed and then washed with clean water to eliminate any foreign matter. Immediately after washing, the cherries are taken to the patios for drying, where they are regularly turned and evenly dried for 15 to 20 days, depending on the sunlight. Once the coffee reaches the correct humidity, it is stored and rested until it is time to export.