Release No. 20· October 2026

Cinnamon Bunz | Colombia.

Latest release

SL.OW|Quindío + Cauca, Colombia

Caramel Choc
Cherry Ripe
Icing Sugar
Cinnamon Bun

Caramel chocolate, a lift of Cherry Ripe, soft icing sugar and the warm spice of a cinnamon bun fresh from the oven.

Two Colombian coffees in one cup. Sixty percent is Jairo Arcila's Castillo from Santa Mónica in Quindío, fermented dry and anaerobic for 72 hours with cinnamon, then dried as a honey. The other forty is a washed Caturra and Castillo from smallholders in Inzá, Cauca, bringing plum, tangerine and a touch of nutmeg.

Roasted for both filter and espresso. Sweet and creamy either way, with a long cinnamon finish.

Producer: Jairo Arcila + Inzá Smallholders
Farm: Santa Mónica + Inzá smallholder farms
Region: Quindío + Inzá, Cauca
Variety: Castillo, Caturra
Altitude: 1,450–2,000 masl
Process: Honey Cinnamon Co-Ferment + Washed
Roast: Medium-Light

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Cinnamon Bunz | Colombia

$39.99

The producersChapter 02

SL.OWQuindío + Cauca, ColombiaHoney Cinnamon Co-Ferment + WashedGlobal Exclusive

Chapter 01 · The Producer

Jairo Arcila's cinnamon co-ferment, with smallholders in Inzá.

Jairo Arcila is a third-generation grower and one of Colombia's most inventive processors. Sixty percent of this blend is his Castillo from Santa Mónica in Quindío, grown at around 1,450–1,500 metres. Only the ripest cherries are selected for a 72-hour dry anaerobic fermentation with cinnamon, then pulped with the mucilage left on and dried as a honey. That is where the caramel sweetness and warm spice come from. The other forty percent comes from smallholder growers in Inzá, in the Tierradentro region of Cauca. Caturra and Castillo grown at 1,700–2,000 metres and washed, bringing plum, tangerine, caramel and nutmeg. It adds fruit and lift, and keeps the cup balanced. Cofinet, our import partner, brought both lots to us. You might know Jairo's name from Gummy Bear, Starburst Soda and Ultra Violet.

Jairo Arcila + Inzá Smallholders · Colombia

In the cup

Rich caramel and smooth chocolate, a lift of Cherry Ripe, and a long cinnamon finish.

Caramel Choc
Cherry Ripe
Icing Sugar
Cinnamon Bun

II · In the Cup

Caramel choc, Cherry Ripe, icing sugar, cinnamon bun.

Caramel and smooth chocolate lead. Icing sugar sweetness follows, then the warmth of a cinnamon bun. A little Cherry Ripe keeps it bright, and gentle spice rounds out the finish. Sweet, creamy and deeply comforting.

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What our customers say

4.8 / 5

Across all our coffees · 176 reviews

★★★★★

Lush oranges and fresh tangy finish, high quality and well worth the extra dosh x

Verified buyerCitrus Bloom | Kenya

★★★★★

Love it so much as a cortado, haven't tried it yet as a pour over.

LoganUltra Violet | Colombia

★★★★★

it was delicious. the chocolate after tasted really good

JasonStudio Blend

★★★★★

Really great coffee, smells great and tatstes great too. Extremely fruit forward

Verified buyerStarburst Soda | Colombia

★★★★★

Hard to find good filter roast decaf in NZ, this is definetely the great quialy coffee I could find in NZ.

WeiOrange Sunset | Colombian Decaf

★★★★★

One of the best co ferments I have tried. Very good coffee, full flavour, mild/medium acidity. And you can really taste the watermelon. This is my weekend treat now. Thank you.

AlexWatermelon Sugar

★★★★★

I brewed this using a V60 dripper and a Comandante grinder set to 26 clicks. I used 15g of coffee with 225g of water at 90º. The resulting brew is smooth and velvety, with flavors of cherries and dark chocolate. The f...

ChrisCrème Brûlée | Colombia

★★★★★