Esteban Zamora - Cinnamon Anaerobic
Esteban Zamora - Cinnamon Anaerobic
Black & White

Esteban Zamora - Cinnamon Anaerobic

OriginCosta Rica
ProcessAnaerobic

Summary

Esteban Zamora, a mechanical-engineer-turned-coffee-producer in Tarrazú, Costa Rica, processes coffee from his family's five-hectare plantation El Cedro. This lot features Caturra and Catuai varieties grown at 1600-2000 meters above sea level. The coffee undergoes a cinnamon anaerobic co-fermentation where pulped cherries with mucilage are mixed with cinnamon powder and fermented anaerobically for six days before drying. The cup is remarkably sweet with notes of cinnamon roll, baked apple, dried orange, and horchata, with a smooth and creamy texture.

LLM-generated content – may contain errors.
Go to webshop

Details

FormatBean
DecaffeinatedNo
ProducerEsteban Zamora
Altitude1600 - 2000 m.a.s.l
VarietyCatuai, Caturra
NotesOrange, Cinnamon, Apple

Reviews

No reviews yet

Be the first to share your experience with this coffee.

The roaster

Black & White
Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffees they can find and organise them in a genuinely helpful way — by roast level and even by a 'funk' scale from clean to wild — so you know what you're getting into. New coffees drop weekly, from washed everyday lots to experimental naturals and their high-end Black Label competition coffees. There's a subscription if you'd rather explore on autopilot, plus US shipping and wholesale. A brilliant pick for adventurous drinkers who like variety and a bit of funk.

LLM-generated content – may contain errors.

If you notice any incorrect information, .

Buy