
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 webshopDetails
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.
If you notice any incorrect information, .
