Carlos Plazas – Cinnamon Anaerobic

Description

MEET THE PRODUCER |For Carlos Plazas, coffee is a family business. He himself is a 3rd generation coffee farmer and producer, and he currently oversees his beautiful,19-hectarefarm, 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. Whether it is passionfruit or pineapple or – in this case – cinnamon, co-fermentation is a creative and honest way to introduce new flavors to your cup.

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 alongsideactual cinnamon. 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.

TAKE A SIP |The result is reminiscent of a pop-up holiday bake shop, complete with apple pies, cinnamon doughnuts, maple candy, and a myriad of other treats sprinkled with brown sugar. It’s sweet, spiced, and well-suited for sharing with friends and family this holiday season.

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Origin |Suaza, Huila, Colombia

Producer |Carlos Plazas

Farm |Bellavista Estate

Process |Cinnamon Anaerobic Honey

Variety |various

Elevation|1500 masl