Remarkable aroma of cinnamon that plays through with a host of spice bound flavors including nutmeg, allspice and anise seed with chocolate ganache and dense fruit flavors of pflaumenmusse and sticky sweet date. This coffee reminds us of the wonderful baked good goodness we enjoy in cinnamon toast, cinnamon sugar tarts and apple pie crust. Makes a remarkable “cinnamon” latte when drawn through the espresso machine and served with any textured milk.

The San Diego anaerobic was processed at the Beneficio San Diego located in San José in the Tarrazú region of Costa Rica. Tarrazú holds the most coveted, highest altitude coffee farms in Costa Rica. The San Diego mill was initially established in 1888 and is currently the largest coffee mill in Costa Rica.

The coffees selected for this micro-lot are traditional Caturra and Catuaí varieties which offer a deeply structured platform for novel processing. Selection of perfectly ripe coffee cherries and a careful fermentation stage in an oxygen deprived environment are also critical tenets of this unique anaerobic micro-lot. The refinements within their washed anaerobic processing at the beneficio express unique and surprising effects. In the case of this magical coffee, a distinctive spice flavor of true cinnamon of Latin American origin (aka canela), strikes both aromatic and flavor chords simultaneously.

This coffee is also available as part of our Costa Rica Micro-lot Tasting Pair (https://barringtoncoffee.com/shop/costa-rica-tasting-pair/) with our Las Lajas Honey (https://barringtoncoffee.com/shop/las-lajas/).

After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of ourBarrington Green Seal Program© (http://www.barringtoncoffee.com/how-we-do-it/provenance-specific-coffee-preservation) .