This Caturra is co-fermented with organic cinnamon from Colombia and starts with a 36-hour fermentation in closed tanks. This process helps to increase the temperature of the grains and open the pores of the grains. The coffee is then decanted and transferred back into the tanks - this time the coffee is mixed with its own mosst and already contains cinnamon, which is used in powder form. The final fermentation takes three days, with the mossto being collected and added again at the end of the day. The coffee offers notes of cinnamon, vanilla, cloves and apple and delights with a rich, spicy aftertaste.