Christmas Coffee
COLOMBIA, GUATEMALA & INDIA
Jairo Arcila, Women Smallholders & Bynemara Estate
FLAVOUR NOTES
clean – sweet – juicy – cranberry – orange – cinnamon
Introducing our Christmas Coffee. We're extremely excited to bring you this delicious Colombian Cinnamon Co-ferment from Jairo Arcila, blended with just a little of our Indian & Guatemalan beans to create a perfectly cosy Christmas Coffee. We've gone for a nice medium roast profile which works beautifully as an espresso and also produces a very clean, sweet and juicy filter brew with notes of cranberry, orange and cinnamon.
Region
armenia, quindio
huehuetenango
chikkamagaluru, karnataka
Altitude
1,450 – 1,500 m.a.s.l
1,400 – 1,600 m.a.s.l
950 – 1,250 m.a.s.l
Process
washed & anaerobic cinnamon co-ferment
fully washed & sun dried
fully washed
Variety
castillo
bourbon, catuai, caturra
catimor, s.795
The Colombian Cinnamon Co-ferment bean which is the main coffee in our Christmas Coffee Blend, was produced by Jairo Arcila (pictured to the left). For this coffee lot, only the ripest cherries were harvested before being transported to the La Pradera processing center in grain pro bags or special tanks to preserve their freshness.
Once the cherries arrive in La Pradera, they are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices.
Then, the cherries undergo a dry anaerobic 48-hour fermentation. During this stage, cinnamon is added to the fermentation tanks. The cinnamon adds its warm spice and sweet, woody aroma to the coffee. By fermenting coffee cherries alongside cinnamon, we unlock a nuanced spice profile — think cinnamon sticks and brown sugar. The cinnamon’s volatile oils and aromatic compounds interact with the coffee mucilage during fermentation, creating a structured and deep flavor reminiscent of cinnamon buns – yummm…
Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. The waste water generated during our washed process is then treated using our green filtration system. This system filters the water through a series of specialized tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing center, ensuring an environmentally sustainable operation.
After washing, the cherries are spread out in our elbas drying station, carefully monitored and turned regularly to ensure uniform drying and to prevent over fermentation or mold. Once suitably dried they are vacuum packed and shipped across sea where we have been lucky enough to snag a bag of these delicious beans.