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.