The journey of Cinnamon Cake begins with the careful selection of Castillo Naranjal coffee cherries, a resilient and high-quality Colombian variety known for its sweet, fruity, and balanced cup profile. Cultivated by Hernández Family in Nogales Coffee Farms, these cherries benefit from rich soils and ideal climatic conditions that enhance their complexity and sweetness.
The process starts with a unique Termoshock process, one of the most innovative techniques in modern coffee processing. The freshly harvested cherries are soaked in 90°C water for 60 seconds, a precise step that pasteurizes the cherries and releases extra sugars to fuel fermentation. This thermic treatment not only ensures a clean and controlled fermentation environment but also helps intensify the coffee’s sweetness and aromatic depth.
Following pre-fermentation, the coffee undergoes a 7-day anaerobic fermentation in its own sugars, carefully obtained during the depulping process. Inside sealed tanks, a balanced mix of 1 part pre-fermented yeast to 4 parts coffee juice drives fermentation under oxygen-free conditions. This carefully calculated ratio maintains the authentic terroir of Colombian coffee, while enhancing the development of rich fruit notes and a velvety texture. The extended fermentation period encourages the formation of complex organic acids and aromatic compounds, contributing to a dynamic and refined flavor experience.
Once fermentation is complete, the beans are sun-dried on patios for 15 days, allowing for gradual dehydration and the preservation of delicate flavors. After drying, the parchment coffee undergoes an additional 15-day aging process in whiskey barrels—a creative twist that deepens the flavor and aroma. During this stage, the beans absorb subtle notes of wood and whiskey, adding layers of warmth, sweetness, and spice to the final cup. To finalize the process, the coffee is stabilized for 30 days in GrainPro bags, allowing the flavors to harmonize and fully mature. This crucial step guarantees consistency, balance, and a polished sensory experience by the time the coffee reaches roasters and specialty buyers worldwide.
