Cinnamon Toast Crunch
Cinnamon Toast Crunch
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Tasting Notes: CTC, cereal milk, watching cartoons
Processing: Cinnamon Co-Ferment, Washed
Producer: Ā Sebastian Ramirez; Various Producers
Location: Ā 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 couldnāt 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 18Ā°C with CO2 injection. Then, the coffeeĀ 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 packagedĀ in Grain-Pro bags and stabilized for 15 days.
