This limited edition Colombian coffee from the Zrno44roastery will bring the Christmas spirit into your home right now! The coffee cherries have undergoneanaerobic fermentation and subsequent co-fermentation with cinnamon, resulting in a unique, warm character with distinctive notes of cinnamon, cloves, and chocolate pralines. The result is a rich and fragrant cup that perfectly captures the festive atmosphere – ideal for a cold winter morning or a moment of peace by the Christmas tree.
The El Placer farm, run bySebastian Ramirez, is one of the most progressive coffee projects in Colombia. Sebastian is a fourth-generation coffee farmer, and his approach to cultivation and processing is based on experimentation with fermentation and precise post-processing. In his regions of Quindío and Huila, he grows Sidra, Gesha, SL-28, Wush Wush, and other rare varieties in addition to Pink Bourbon. Together with his team of fermentation specialists, he works with natural yeasts and lactic acid bacteria to create unique flavor profiles with high aromatic intensity and harmonious acidity. This coffee is proof of Sebastian's passion for innovation and the search for the perfect flavor.
This coffee is processed using the co-fermentation method with cinnamon, in which 95% ripe and 5% semi-ripe cherries are hand-picked and then undergo anaerobic fermentation in 200-liter tanks for 120 hours at a constant temperature of 18 °C with CO₂ injection. The coffee is then ground and fermented for another 120 hours in dry fermentation with cinnamon chips. This is followed by carefully controlled drying, which takes place in two stages – first at a temperature of 40°C and 25% humidity for approximately 15 days, and then for another 5 days in the shade under the tree canopy. Both stages of drying are slow and controlled to preserve the exceptional character of the coffee.
- Altitude:1,500–1,744 m above sea level.