Esteban Zamora - Cinnamon Anaerobic

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.

Details

Format

Bean

Decaffeinated

No

Producer

Esteban Zamora

Altitude

1600 - 2000 m.a.s.l

Variety

Catuai, Caturra

Notes

Orange, Cinnamon, Apple

The roaster

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 coffe…