Black & White Coffee Roasters

Esteban Zamora - Cinnamon Anaerobic

From San Marcos in Tarrazú, Costa Rica, Esteban Zamora hand-processes his family's coffee using a pioneering cinnamon anaerobic technique: pulped cherries with intact mucilage are mixed with cinnamon powder (1 kg per 46 kg cherries) and sealed in GrainPro bags for six days before drying on concrete patios and mechanical dryers. The result is remarkably sweet with pronounced cinnamon spice, baked apple and orange zest fruit notes, and a smooth, creamy texture that evokes warm cinnamon rolls. This refined iteration showcases fermentation complexity and Esteban's mastery of his signature process.