Cinnamon

Cherries with a sugar content of 24 Brix or higher are selected and then soaked in water for 3 hours. It is fermented with mosto for 10 hours and then de-pulped with 75% mucilage remaining. Afterwards, cinnamon is added and anaerobic fermentation is carried out for 18 hours. It is slowly dried on an African bed for 22 days and then placed in a grain bag to stabilize for 8 days.

Suitable for filter and espresso.

Package content: 200g whole beans