Sweet Cinnamon Espresso

SFr. 29
Whole Bean:

Introducing our brand-new “Sweet Cinnamon” single-origin espresso. Inspired by the upcoming holiday season.

The result is a complex espresso with taste notes of chocolate, vanilla, and cinnamon that perfectly complements milk and alternative milk beverages and can be enjoyed on its own.

Whether you're counting down the days 'til Santa's arrival or simply indulging in the joy of the season, this espresso is your perfect companion or present for your coffee buddies.

Flavor: Chocolate, cinnamon & vanilla 
Cupping score: 90.05
Origin: Costa Rica
Region: Tarrazu
Producer: Fernando Cordero
Varietal: Caturra - Mixed varietals
Process: Natural - Honey Anaerobic
Altitude: 1700 MASL 
Roasted for: Espresso - Medium roast



Coffee begins its fermentation process by being shocked at high temperatures (around 70 degrees) for a short period of time and at high pressure in order to caramelise the sugars in the mucilage. This process takes place in heat and pressure-resistant stainless steel tanks. The mucilage (the pulp of the cherries), which is a residue of the fully washed and semi-washed processes, is collected by the pulper. It is mainly composed of sugars and pectic substances and is the basis of the fermentation process. This substance is added to the micro-lot of coffee to be fermented (in addition to its own mucilage) and it is this combination of the two (mucilage + coffee) that is heated to 70 degrees. The beans then undergo a longer (84 hours) gentler fermentation period so that these caramelised aromas penetrate the heart of the bean. The result of this process reveals very specific flavours with a very particular cinnamon profile.