Cinnamon Bunz | Colombia
£18.50
- Icing Sugar, Ripe Cherry, Caramel Choc, Cinnamon Bun
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Cauca
- Varietal
- Castillo, Caturra
- Process
- Honey
- Roast Level
- Medium-Light
- Producer
- Jairo Arcila
- Altitude
- 1450-2000 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Icing Sugar, Ripe Cherry, Caramel Choc, Cinnamon Bun
Overall profile
Sweet and pastry-like: caramel choc and cherry ripe lead, with icing sugar sweetness and a cinnamon bun finish.
Sensory profile
- Acidity
- 2/5
- Body
- 4/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 4/5
About SL.OW Coffee Roasters
Founded by double Olympian Sam Dakin, SL.OW is a New Zealand roastery built around taking time to enjoy coffee. Its rotating single-origin releases are roasted for balanced flavour across filter and espresso. Thoughtful sourcing and an emphasis on the brewing ritual turn its founder’s search for a daily...
Roaster notes
Colombia — Jairo Arcila + Inzá Smallholders "Cinnamon Bunz" Blend (Honey Cinnamon Co-Ferment & Washed)
Tastes Like — 🍫 Caramel Choc • 🍒 Cherry Ripe • 🍬 Icing Sugar • 🥐 Cinnamon Bun
DETAILS
- Producers: Jairo Arcila (Quindío) and Inzá smallholders (Cauca)
- Region: Quindío and Inzá, Cauca, Colombia
- Varietal: Castillo and Caturra
- Process: Honey Cinnamon Co-Ferment & Washed (blend)
- Altitude: 1,450–2,000 masl
- Roast Profile: Omni
- Roaster: Slow Coffee Roasters (Aotearoa NZ)
INTRO
A new blend pairing a honey cinnamon co-ferment from Jairo Arcila in Quindío with a washed lot from Inzá smallholders in Cauca, roasted omni. In the cup: caramel choc, cherry ripe, icing sugar, and cinnamon bun.
THE PRODUCER
The coffee brings together Jairo Arcila in Quindío and smallholders in Inzá, Cauca, growing between 1,450 and 2,000 masl. The page gives no further producer background.
THE PROCESS
This blend combines two processes: a Honey Cinnamon Co-Ferment and a Washed lot. In a co-ferment, the coffee ferments alongside added ingredients (here, cinnamon). The page doesn't give further steps.
The honey cinnamon co-ferment paired with a clean washed lot is the defining combination. It's what gives the pastry-like sweetness and spice over a clear fruit base.
THE CUP
Sweet and pastry-like: caramel choc and cherry ripe lead, with icing sugar sweetness and a cinnamon bun finish.
Flavour Notes
🍫 Caramel Choc 🍒 Cherry Ripe 🍬 Icing Sugar 🥐 Cinnamon Bun
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