Canela Anaérobico

A warm cinnamon aroma awakens from the first notes, followed by a honeyed sweetness that coats the palate, then the crisp freshness of green apple that brightens everything up. The texture is silky, the acidity delicate, and the cinnamon lingers in a smooth and comforting finish. A bright and accessible coffee.

The Farm

Finca La Loma stretches across the highlands of Tarrazú, one of Costa Rica's most renowned regions. Here, specialty coffee is a matter of patience and precision: high altitude, volcanic soils, and expertise passed down through generations produce cups of remarkable clarity. Costa Rica has established itself as one of the great coffee-producing countries, not by pursuing volume, but by bringing traditional methods to their highest level of refinement.

The Process

This lot is a honey-processed coffee co-fermented with cinnamon. During fermentation, the cherries rest in contact with cinnamon bark: the bean slowly absorbs its aromas. One clarification, however: although it is referred to as "co-fermentation," cinnamon contains no sugar and therefore does not actually ferment. It is its aromas, rather than the cinnamon itself, that the coffee captures during this stage. The result: a subtle spicy signature, born in the cup rather than added on top.

Costa Rican Expertise

In Costa Rica, innovation is embraced without renouncing tradition. Rather than funky fermentations and complex inoculations, producers there favor simple, mastered, and accessible processes. The Canela process is, in fact, one of the earliest methods used in the country to give coffee a distinctive profile during fermentation. An approach that, despite its apparent simplicity, produces a result appreciated all over the world by lovers of Costa Rican coffees.

An Exceptional, Accessible Coffee

That is the beauty of this coffee: impressive, but never intimidating. It is particularly enjoyable as a filter coffee: a slow pour-over that highlights its texture and sweet aromas. But it is equally delicious as a mokaccino, where the cinnamon pairs with the chocolate and milk in a beautiful roundness. An invitation to discover the talent of Costa Rican producers at their most generous.