Personal Note: I really loved this coffee and was reminded of really nice memories in my life from it. This was perfectly fermented in my opinion . This is not a fully cinnamon coffee. It has a wonderful natural note of cinnamon to my palate . It is not overbearing or affects the quality of this wonderful coffee. Edwin is a true master at his craft and this coffee is just another example of that.
Produced by Edwin Noreña of Finca Campo Hermosa and processed by a complex version of carbonic maceration. This Castillo is co-fermented with organic cinnamon from Colombia and starts with a 36-hour fermentation in closed tanks. This process helps to increase the temperature of the grains and open the pores of the grains. The coffee is then decanted and transferred back into the tanks – this time the coffee is mixed with its own mosst and already contains cinnamon, which is used in powder form. The final fermentation takes three days, with the mossto being collected and added again at the end of the day.
Personal Note: I really loved this coffee and was reminded of really nice memories in my life from it. This was perfectly fermented in my opinion . This is not a fully cinnamon coffee. It has a wonderful natural note of cinnamon to my palate . It is not overbearing or affects the quality of this wonderful coffee. Edwin is a true master at his craft and this coffee is just another example of that.
Produced by Edwin Noreña of Finca Campo Hermosa and processed by a complex version of carbonic maceration. This Castillo is co-fermented with organic cinnamon from Colombia and starts with a 36-hour fermentation in closed tanks. This process helps to increase the temperature of the grains and open the pores of the grains. The coffee is then decanted and transferred back into the tanks – this time the coffee is mixed with its own mosst and already contains cinnamon, which is used in powder form. The final fermentation takes three days, with the mossto being collected and added again at the end of the day.
