Colombia Cinnamon S. Monica
A Castillo from Colombia with notes of cinnamon bun, cacao nibs, papaya, caramel and lime. An experimental coffee processed with anaerobic fermentation and infusion of wine yeast and cinnamon, delivering a complex, spiced and well-balanced cup.
250 g whole bean coffee with one-way valve.
33,90 €
In stock
Cup score
88
cup profile
Cinnamon bun / Cacao nibs / Papaya / Caramello / Lime
Varietal
Castillo
region
Quindío
Farm
Santa Mónica
altitude
1450 – 1500 m
Process
Honey • Anaerobico con lieviti enologici e cannella
Roasting
Omnia.
roasted on
23/03/2026.
origin and provenance
An experimental coffee produced by Jairo Arcila at Santa Mónica farm in Armenia, Quindío.
This 100% Castillo micro-lot undergoes a 72-hour dry anaerobic fermentation with the pulp intact. During this stage, wine yeast and cinnamon sticks are added, shaping a complex and distinctive flavor profile.
After fermentation, cherries are pulped and dried on raised beds until optimal moisture content is reached.
The Castillo varietal, developed by the Federación Nacional de Cafeteros, is known for its resilience and productivity. In this case, however, it is pushed beyond its classic profile through innovative processing techniques.
In the cup, it delivers a bold and layered experience: spiced cinnamon bun notes combine with cacao nibs and papaya, supported by caramel sweetness and a bright lime acidity.
A coffee that represents the most creative and experimental edge of Colombian specialty coffee.
