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    Colombia, Finca Villarazo

    Tasting Notes: Cinnamon Stick, Honey & Cherry Jam

    Country: Columbia
    Region: Armenia, Quindío
    Variety: Pink Bourbon
    Process: Honey
    Altitude: 1,650-1,700m above sea level
    Producers: Jairo Arcila

    ABOUT THE BEAN:

    We have had some great coffees from Colombia this year, and this honey process Pink Bourbon could be our pick of the bunch. Jairo Arcila’s farm Finca Villarazo is constantly pushing the boundaries of what is possible with coffee processing, and the results have us seriously impressed.

    For this special microlot, only the ripest, reddest coffee cherries were hand-picked before undergoing a 48 hour dry anaerobic fermentation. To impart the coffee with its distinct flavour profile, cinnamon and tartaric acid were added to the anaerobic environment. Later, the coffee underwent honey processing: where sticky, sweet mucilage is left on the beans whilst they dry to impart a deeper layer of sweetness and complexity.

    The results of this unique processing method have been worth the time and effort. Expect a cup exuding bold and distinct cinnamon notes, coupled with a syrupy honey sweetness and the pleasant tart acidity of cherry jam. A great winter warmer, this coffee is a unique flavour experience that you won’t find replicated anywhere else.

     

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