This coffee is sold out! Hot dang we're sad to see this coffee go! The cinnamon raisin flavors were so clean and prominent, definitely left an impression on us! Had a lot of fun designing the label as well :)
This coffee is a great example on how processing can affect the flavor of the beans. New processing methods like anaerobic fermentation are some of the ways that the specialty coffee industry is evolving. Every crop is unique, and we may never get a coffee like this again, but keep an eye out for this farm and producer!
Did you have a chance to try this? Leave a comment below!
In case you wanted to reminisce on this beauty, here's the original post:
Cradle your tastebuds in nostalgic flavors of cinnamon and raisin! This anaerobically fermented coffee is produced by Luis Eduardo Campos, grown at Finca Cordillera del Fuego. Every time we roast this coffee, it's like stepping into a bakery! Drift away on the aroma of fresh raisin bread! The producer's commitment to innovation shines through, yielding a distinct and unique flavor profile in the final cup!
- Origin: Tarrazú, Costa Rica
- Elevation: 1600 - 1750 meters ASL
- Varietal/Cultivar: Caturra
- Producer: Luis Eduardo Campos
- Farm: Finca Cordillera del Fuego
- Process: Anaerobic
- Roasted by Pair Cupworks
- Quantity: 8 dry oz (226 grams)