Villarazo Natural (Cinnamon) - Limited Release

About this coffee

On the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was underwent a dry (low oxygen) fermentation for 48 hours - during which time cinnamon and tartaric acid were added to the coffee. The cinnamon was then removed and the coffee dried on raised beds. Even still the coffee retains the intense aromatics from the cinnamon combined with amazing boozy flavours from the natural fermentation. This micro-lot is composed of 100% Pink Bourbon. About Cofinet For 80 years Cofinet's family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded their operations and began producing, sourcing and exporting speciality coffee to the rest of the world. As growers themselves, they specialise in alternative fermentation processes that are new to Colombia. On their farm and in their processing centre La Pradera, the most exotic varieties are processed - achieving unique profiles that are unique for Colombian coffees. Cofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between their farmers at origin and roasters around the world. They pride ourselves on creating sustainable, ethical and long-term relationships.