Alpenglow - Winter Blend

About This Coffee

This winter blend combines two Colombian coffees sourced through Unblended. The foundation is 80% from Unblended's Recruitment Lot, a program supporting emerging young producers across multiple regions. Blended with 20% of Sebastián Ramírez's Cinnamon Co-Ferment from Quindío, which undergoes anaerobic fermentation with CO2 injection and temperature monitoring for 120 hours, followed by depulping and another 120-hour dry fermentation with cinnamon chips, then shade dried for 5 days. The coffee features a rounded body with notes of cinnamon, gingerbread, and mulled pear acidity.

Origin

Quindío (Colombia)

Flavor Notes

Pear, Cinnamon, Gingerbread

Roast Level

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Processing

Anaerobic Fermentation, Dry Fermentation

Typology

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Buy from Roaster

Bellwood Coffee

Bellwood Coffee was founded in 2018 by brothers Joel and Charles Norman in Atlanta, Georgia, with creative direction from Tommy Keough and initial roasting led by Ben Shaum, who devoted a year long Emory University fellowship to studying the social impact of coffee buying. Joel now leads roasting at the 3,000 square foot Riverside flagship, where a self contained roaster produces small batches weekly with a lighter, flavour forward profile designed to let natural characteristics shine. The company has grown to five locations across Atlanta, including a partnership with the Little Shop of Stories bookstore in Decatur. All sourcing emphasises traceability through direct relationships with importers and producers, and the range rotates through around 10 coffees at any given time.

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