Cinnamon Leche is a coffee that plays with your expectations. The name itself suggests sweetness, but the first sip brings much more – layers of flavors that unfold with each subsequent sip. This coffee is delicate yet distinctive, with a creamy body and a sweet aftertaste reminiscent of a homemade dessert. The flavor profile combines cinnamon, baked apple, horchata, and chocolate notes – together they create a harmony that will envelop you from the very first sip.
The coffee comes from the Finca El Paraíso farm in Colombia, managed by Diego Bermudez. Diego is known for his passion for innovation and flavor experimentation. Located at an altitude of 1,700–1,950 meters above sea level, the farm is one of the leading players in the world of specialty coffee. Diego combines precision farming with a scientific approach to fermentation and has a clear vision: to deliver flavor profiles that surprise you and stay with you. The Castillo variety, from which Cinnamon Leche originates, is given space here in a completely new form—sweet, soft, and layered.
The uniqueness of this coffee lies in the double anaerobic thermal shock process. The first anaerobic fermentation is followed by a second one, which further deepens the aromatic profile. This is followed by a thermal shock phase – rapid cooling and subsequent heating, which stabilizes the enzymes and extracts the maximum sweetness and aroma from the beans. This process is technologically demanding, but the result is worth it – the coffee has a deep, clean, and exceptionally sweet character.
- Altitude: 1,700–1,950 meters above sea level.