This coffee is a beloved fall staple at Black & White. It was anaerobically fermented with cinnamon for six days and the result is remarkably sweet. We tasted cinnamon roll. baked apples. dried orange. and horchata. with a smooth. creamy texture.
?? Origin: Tarrazu. Costa Rica
?? Process: Cinnamon Anaerobic
?? Variety: Caturra. Catuai
?? Elevation: 1.600 – 2.000 MASL
?? Roast: Medium – Light
?? Bag Size: 12 oz
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