DE MELLO - Costa Rica La Pacaya Cinnamon | Costa Rica - Cinnamon Anaerobic - Red Catuai

We are proud to present one of the most exclusive lots we carry. Two roasters in the world carry this coffee. De Mello is one of them.

La Pacaya is not an experiment in fermentation. It is the work of a producer who understands nature deeply enough to know when to act, and when to step back. Not technology against nature, but the two in conversation. Franciny sets the conditions, nature does the work, and she steps away until it's time to move again. This is exactly why we value this coffee so deeply, and why we wanted it on our shelf.

That rhythm is everything. It begins with a double fermentation: an 18-hour additive-free cherry rest, followed by 72 hours submerged in a tank with yeast, sugar, and cinnamon. The cinnamon is not flavoring; it amplifies the inherent cinnamon and mint notes the Red Catuai variety and Tarrazu terroir already carry naturally. After fermentation, the seeds rest undisturbed on raised beds for two full days. No turning, no intervention. Only then does a slow 22-day sun-dry begin.

Warm, enveloping cinnamon roll from the first sip. Sweet, spiced, and softly doughy, with a depth that lingers long after the finish. The kind of cup you don't forget. For yourself, or for someone who deserves something truly rare.

Patience made this cup. Some things only happen when you let them. This is one of them.