Colombia Obata Cinnamon Coferment

A slow, spice-driven fermentation where coffee meets the warmth of cinnamon.

For this coffee, freshly harvested cherries are pulped and placed into an anaerobic fermentation for 140 hours, using only cinnamon, water, and the coffee itself. No commercial yeast or additional microbes are introduced into the process.

Over the extended fermentation, the coffee develops a vibrant aromatic profile, allowing the natural character of cinnamon to integrate with the coffee while encouraging layers of warm spice, sweetness, and complexity.

The result is an expressive cup with distinct cinnamon aromatics, vibrant spice notes, layered sweetness, and a lingering finish a unique interpretation of coffee fermentation where the ingredient and the coffee work together to create something truly distinctive.