MEET THE PRODUCER | A third generation coffee farmer and producer, Carlos Plazas 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 | Back in Colombia, the coffee cherries are picked at peak ripeness and then hand-sorted to ensure quality. Next, 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. Upon their arrival in the US-of-A, we nestled four bags of Carlos's green cinnamon coffee into four used oak barrels from our friends at Fonta Flora Brewery. Before they arrived at our roastery, these barrels had previously aged whiskey for four years, and then a stout (featuring our coffee!) for two years. We allowed the coffee to "rest" in those barrels for 12 days before blending them back with more of Carlos's coffee and finally roasting them to oak barrel-finished perfection. TAKE A SIP | This may just be our favorite iteration of a barrel-rested coffee to date! Try to set aside the notion that this is a decidedly "wintery" cup of coffee, and turn your sense memory instead to a bake shop, complete with cinnamon rolls and apple pie and milk chocolate-covered anything. Confectionary at the front and boozy on the back, this coffee is pretty balanced for a barrel collab - reminding us of a coffee spike with Kahlua and enjoyed with a cinnamon roll. ___________________________________________________________________________ Origin | Suaza, Huila, Colombia Producer | Carlos Plazas Farm | Bellavista Estate Process | Cinnamon Anaerobic | Oak Barrel Finish Variety | Pink Bourbon Elevation | 1500 masl

MEET THE PRODUCER | A third generation coffee farmer and producer, Carlos Plazas 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 | Back in Colombia, the coffee cherries are picked at peak ripeness and then hand-sorted to ensure quality. Next, 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. Upon their arrival in the US-of-A, we nestled four bags of Carlos's green cinnamon coffee into four used oak barrels from our friends at Fonta Flora Brewery. Before they arrived at our roastery, these barrels had previously aged whiskey for four years, and then a stout (featuring our coffee!) for two years. We allowed the coffee to "rest" in those barrels for 12 days before blending them back with more of Carlos's coffee and finally roasting them to oak barrel-finished perfection. TAKE A SIP | This may just be our favorite iteration of a barrel-rested coffee to date! Try to set aside the notion that this is a decidedly "wintery" cup of coffee, and turn your sense memory instead to a bake shop, complete with cinnamon rolls and apple pie and milk chocolate-covered anything. Confectionary at the front and boozy on the back, this coffee is pretty balanced for a barrel collab - reminding us of a coffee spike with Kahlua and enjoyed with a cinnamon roll. ___________________________________________________________________________ Origin | Suaza, Huila, Colombia Producer | Carlos Plazas Farm | Bellavista Estate Process | Cinnamon Anaerobic | Oak Barrel Finish Variety | Pink Bourbon Elevation | 1500 masl