sundaycoffeeproject.com Análise do site para março 2026

Tasting Notes: CTC, cereal milk  Processing: Cinnamon Co-Ferment, Natural Producer:  Sebastian Ramirez; Various Producers Location:  Finca El Placer, Quindio, Colombia; Cerrado Mineiro DO, Brazil Altitude: 1100-1744masl Varietals: Caturra; Catuai Bio: CTC is probably my favorite cereal of all time. Would crush a bowl rn tbh. This is a blend of (40%) of a Colombia Cinnamon Co-Ferment & (60%) of a Brazil Natural. The Cinnamon Co-Fermy provides that cinnamon sugar note while the Brazil is very creamy and rich. It tastes like the milk at the end of the bowl & I couldn’t 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 18°C with CO2 injection. Then, the coffee 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 packaged in Grain-Pro bags and stabilized for 15 days.