Jario Arcila and his family at Santa Monica farm in Colombia has been active in the coffee community for 80+ years and as he’s earned his status in the community, he has started to push deeper into alternative processing methods. Jario has been tinkering with co-fermentation of coffee as of late. In a process that harkens back to the Juicy Grape we had a few months back, this co-fermentation brings in real cinnamon sticks and adds them to the fermentation process of a Honey-process Pink Bourbon lot to pack a spicy punch that you cannot find anywhere else.
To bring harmony and balance to this cup, we held back a bit of the unroasted Sonora Gesha we offered at the end of the summer. Alberto & Diego Guardia, the father and son duo that run the Sonora farm, have brought us a coffee that is rich with notes of blackberry and peach. Geshas are known for their need for very unique growing climates and locations. It has always been a hard coffee to master and requires highly skilled workers to cultivate and perfect. Luckily the team at Sonora has been proficient and at the top of the game with their Geshas, which we are lucky to have as a part of this coffee.
Cinnamon and blackberry are the stars of the show in this unique offering. As you start to see the leaves fall and you gather around the record player with your closest friends to commence the annual fall playthrough of the 1996 classic “Spice” by Spice Girls, remember to brew up some Cinnamon Blackberry Gesha to keep those good times rolling. Make it last forever, friendship never ends.