MEET THE PRODUCER | For Carlos Plazas, coffee is a family business. He himself is a third generation coffee farmer and producer, and he currently oversees his beautiful, 19-hectare farm known as Bellavista Estate, alongside his wife and son in the small Colombian town of Suaza. Named for the stunning views which can be enjoyed throughout the farm, Bellavista has become a hub for Carlos's delicious experiments in co-fermentation. Co-fermenting processes such as these are becoming increasingly common, particularly in Colombia - and Carlos was one of the first to endeavor to do it. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are hand sorted to ensure quality. Then, they undergo a stint of anaerobic fermentation alongside actual cinnamon sticks. Once the coffee cherries and cinnamon have had plenty of time to mingle, the now cinnamon-infused coffee cherries are laid on patios for drying, until optimal moisture content is achieved. TAKE A SIP | It may seem like a strange time of year to be releasing a cinnamon coffee, but this one is lovely as an espresso and gives us all the yummy horchata vibes - which makes it kind of perfect for springtime. It has good acidity and a nice bit of complexity, reminding us of a perfectly baked apple pie. The sweetness is apparent and has a lot of depth to it, like caramel or maple candy. This particular co-ferment is not as intensely cinnamon-y as some of our cooler weather releases, making it the perfect cup to share with friends, family, and neighbors all season. ___________________________________________________________________________ Origin | Suaza, Huila, Colombia Producer | Carlos Plazas Farm | Bellavista Estate Process | Cinnamon Anaerobic Honey Variety | Pink Bourbon Elevation | 1500 masl

MEET THE PRODUCER | For Carlos Plazas, coffee is a family business. He himself is a third generation coffee farmer and producer, and he currently oversees his beautiful, 19-hectare farm known as Bellavista Estate, alongside his wife and son in the small Colombian town of Suaza. Named for the stunning views which can be enjoyed throughout the farm, Bellavista has become a hub for Carlos's delicious experiments in co-fermentation. Co-fermenting processes such as these are becoming increasingly common, particularly in Colombia - and Carlos was one of the first to endeavor to do it. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are hand sorted to ensure quality. Then, they undergo a stint of anaerobic fermentation alongside actual cinnamon sticks. Once the coffee cherries and cinnamon have had plenty of time to mingle, the now cinnamon-infused coffee cherries are laid on patios for drying, until optimal moisture content is achieved. TAKE A SIP | It may seem like a strange time of year to be releasing a cinnamon coffee, but this one is lovely as an espresso and gives us all the yummy horchata vibes - which makes it kind of perfect for springtime. It has good acidity and a nice bit of complexity, reminding us of a perfectly baked apple pie. The sweetness is apparent and has a lot of depth to it, like caramel or maple candy. This particular co-ferment is not as intensely cinnamon-y as some of our cooler weather releases, making it the perfect cup to share with friends, family, and neighbors all season. ___________________________________________________________________________ Origin | Suaza, Huila, Colombia Producer | Carlos Plazas Farm | Bellavista Estate Process | Cinnamon Anaerobic Honey Variety | Pink Bourbon Elevation | 1500 masl