Cinnamon Toast Crunch

Description

Tasting Notes: CTC, cereal milk, watching cartoons

Processing: Cinnamon Co-Ferment, Washed

Producer: Sebastian Ramirez; Various Producers

Location: Finca El Placer, Cajamarca, Peru

Altitude: 1350-1744-masl

Varietals: Caturra; Castillo, Typica

Bio: CTC is probably my favorite cereal of all time. Would crush a bowl rn tbh. This is a blend of (25%) of a Colombia Cinnamon Co-Ferment & (75%) of a Washed Peru. The Cinnamon Co-Fermy provides that cinnamon sugar note while the Peru is very creamy and rich. It tastes like the milk at the end of the bowl & I couldn’t be happier with the outcome.

Cinnamon Co-Ferment Processing Details:

After picking the cherries, anaerobic fermentation takes place in 200-liter tanks for 120 hours at 18°C with CO2 injection. Then, the coffee is depulped and fermented for another 120 hours in dry fermentation with cinnamon chips.

Drying is controlled under canopy for 20 days, followed by 5 days in parabolic dryers. Finally, the coffee is packaged in Grain-Pro bags and stabilized for 15 days.

Text from Sunday Coffee Project's listing.