
Cinnamon Roll
Summary
Cinnamon Roll is a light-roasted Colombian coffee from Finca El Silencio in Buenavista, Quindío, grown at 1,600 masl by Sara Gutiérrez, whose family has farmed the 60-hectare estate for five generations. The Caturra variety is processed as Honey with a 42-hour anaerobic lactic fermentation using a cinnamon-infused yoghurt culture, then dried on African Beds. The result is a sweet, pastry-like cup with cinnamon roll, marzipan, creamy body and caramel and brown sugar in the finish, plus a fine citrus acidity.
V60
Ratio 1:16- Coffee in
- 20 g
- Water
- 300 g
- Time
- 3:00
- Temperature
- 94°C
Grind: coarse (28-33 Comandante-Clicks)
Set up your grinder- 1.Pour 60 g of water and wait until it has fully drained before the next pour.
- 2.Pour 60 g of water and wait until it has fully drained before the next pour.
- 3.Pour 60 g of water and wait until it has fully drained before the next pour.
- 4.Pour 60 g of water and wait until it has fully drained before the next pour.
- 5.Pour 60 g of water and wait until it has fully drained.
Use filtered water, 4-5°dH / 70-90 ppm. Five pours of 60 g each; wait after each pour until the water has fully drained.
Batch brew
Ratio 1:16- Coffee in
- 60 g
- Water
- 1000 g
- Time
- 5:00
- Temperature
- 94°C
Grind: coarse
Use filtered water, 4-5°dH / 70-90 ppm.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 86.5
- Producer
- Sara Gutiérrez
- Altitude
- 1600 m.a.s.l
- Variety
- Caturra
- Notes
- Caramel, Cream, Brown Sugar, Cinnamon, Marzipan
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The roaster

Schvarz Kaffee is a specialty coffee roaster from Düsseldorf, Germany, roasting since 2015. They're serious about traceability — building long-term relationshi…
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