A cup that feels like Christmas at home — warm, spiced, and wrapped in comfort. This is Sebastian Ramirez’s cinnamon co-ferment: a layered, aromatic Caturra with notes of cinnamon, milk chocolate, and apple pie. Structured, sweet, and unmistakably festive.

Why It’s Special

Sebastian’s approach to fermentation is intentional and exact. This lot goes through two controlled fermentations: first in cherry with CO₂ injection, then a second dry fermentation with real cinnamon chips. The result is a naturally spiced cup that’s still clean, balanced, and true to the coffee.

The Process

How this coffee was produced
A honey process shaped by two distinct fermentations.

Harvesting
Hand-picked and sorted; 95% of cherries are fully ripe.

Processing & Fermentation

First fermentation: 120 hours anaerobic, CO₂ injection, temperature-controlled.

Second fermentation: Coffee is depulped and placed into tanks for another 120 hours with cinnamon chips.

The added cinnamon introduces warmth and complexity without overpowering the fruit of the coffee.

Drying
Dried on open patios at a controlled 40°C. Two-phase shade drying lasting around 5 days, then completed over roughly 20 days total.