Esteban Zamora - Cinnamon Anaerobic

CINNAMON ANAEROBIC — ESTEBAN ZAMORA, TARRAZÚ, COSTA RICA

THE CUP

Sweet, creamy, and warmly spiced — a cup that feels like a pastry fresh from the oven. Esteban Zamora’s latest Cinnamon Anaerobic is his most refined yet, marrying confectionary sweetness with the unmistakable comfort of cinnamon rolls, baked apples, and dried oranges. The texture is lush and velvety, like sweet horchata, with lingering notes of brown sugar and citrus peel. Each sip strikes the perfect balance between fermentation complexity and cozy familiarity.

THE ORIGIN

Producer: Esteban Zamora
Farm: El Cedro
Region: San Marcos, Tarrazú, Costa Rica
Varieties: Caturra & Catuaí
Altitude: 1,600–2,000 masl
Process: Cinnamon Anaerobic Co-Fermentation (Semi-Washed)

THE PRODUCER

A mechanical-engineer-turned-coffee-producer, Esteban Zamora brings precision, innovation, and passion to every stage of his craft. From his family’s five-hectare farm, El Cedro, he hand-processes every lot with remarkable attention to detail. His experiments with cinnamon co-fermentation have become legendary in Costa Rica’s specialty coffee scene, inspiring producers across Tarrazú and beyond. Esteban’s pursuit of balance — between innovation and cup integrity — is what makes his coffees consistently unforgettable.

THE PROCESS

After harvesting, fresh cherries are pulped but left coated with their sticky mucilage. Instead of washing, the fruit is placed into GrainPro bags, mixed with 1 kg of cinnamon powder per 46 kg of coffee, and sealed for a six-day anaerobic fermentation. The cinnamon powder interacts with the mucilage during fermentation, enhancing sweetness and aromatics while forming a natural seal around the parchment.

Drying begins on concrete patios, then transitions to mechanical dryers — a crucial step, as the cinnamon-mucilage reaction makes drying slower and more complex. The result is a meticulously controlled process that preserves clarity and amplifies the warming, spiced complexity that defines this coffee.

WHY WE LOVE IT

Esteban’s Cinnamon Anaerobic has become a signature — and this year’s iteration is the best yet. It’s indulgent yet refined, showcasing the precision of Costa Rican processing and the creativity that defines Esteban’s approach. A cup that tastes like fall in full bloom — cinnamon pastry, baked fruit, creamy sweetness, and a touch of brilliance from a producer who continues to push boundaries while keeping it deliciously classic.

Tasting Notes: Cinnamon Roll, Baked Apple, Dried Orange, Horchata

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.