Finca Toñita | Costa Rica

Cinnamon is back. In August, one bag sold out at the speed of light, and we just left the other one for the winter, so that it would be more suitable for the weather conditions. Snow had fallen, so we took that as a sign that it was time.

Could there be a more heretical coffee? Yes, yes, you see right, it’s the coffee they add cinnamon to, it ferments together and gives us cinnamon coffee! Olman fermented these grains with fresh cinnamon in airtight containers. But this is not cinnamon-only coffee! There are other stories happening here, too. There is a flower, there is chocolate, there is fruit. Extremely sweet, aromatic, with a clear and dense spice layer, ripe fruit acidity and chocolate depth.

Official statement: we absolutely don’t mind such processes with additives, as long as the manufacturer talks about it directly, and then the roaster talks about it directly, and not some cinnamon-gate, where everyone smells obvious cinnamon, as if someone threw a handful in your face (or gave you a spoonful to eat, and that’s supposedly impossible, have you checked?), and everyone pretends that noooo, it’s so natural that cinnamon appeared here, from fermentation, such skills, such a process. Well, no. We say plainly that this is where the flavor is no longer natural