Cinnamon Roll - Colombia

Edwin meticulously selects cherries with a minimum Brix level of 23 and places them in 30 kg plastic bags for 24 hours. The initial fermentation, which has already begun, is followed by a 72-hour carbonic maceration with must (the juice obtained from compressing coffee cherries) in a large tank. The resulting liquid, collected through a valve, becomes the basis of his co-fermentation process. After pulping, the cherries are transferred to smaller tanks along with the liquid and organic cinnamon powder, where they remain for 72 hours. The coffee is then sun-dried on African beds for 25 days until it reaches a moisture level of 10.5%. After an eight-day moisture stabilization period in a warehouse, it is stored in GrainPro bags.

Carbonic Maceration Cinnamon Co-Fermented, Caturra & Pink Bourbon

Dak was born from a true passion for coffee and the desire to embark on a never-ending journey of discovery. We are located in Amsterdam.

We select our coffees based on their unique cupping profiles and, of course, that they are 100% traceable. We partner with importers who share our values ​​and carefully roast each of our coffees to deliver the best flavors they have to offer.

We roast on an IMF machine which provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to be properly developed in a shorter time. The result is clean, bright and sweet coffees.