{"product_id":"black-white-roasters-esteban-zamora-cinnamon-anaerobic-costa-rica","title":"Black \u0026 White Roasters - Esteban Zamora - Cinnamon Anaerobic | Costa Rica","description":"\u003cp\u003e\u003cstrong\u003eCosta Rica — Esteban Zamora El Cedro Caturra \u0026amp; Catuaí (Cinnamon Anaerobic)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🥐 Cinnamon Roll • 🍎 Baked Apple • 🍊 Orange Zest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Esteban Zamora\u003c\/li\u003e\n\u003cli\u003eFarm: El Cedro\u003c\/li\u003e\n\u003cli\u003eRegion: San Marcos, Tarrazú, Costa Rica\u003c\/li\u003e\n\u003cli\u003eVarietal: Caturra \u0026amp; Catuaí\u003c\/li\u003e\n\u003cli\u003eProcess: Cinnamon Anaerobic (Co-Ferment)\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600–2,000 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eEsteban's cinnamon anaerobic coffees have been on the menu for several seasons, and this season's lot may be his best iteration of the concept to date. Remarkably sweet, with the play between confectionary sweetness and unmistakable cinnamon evoking warm cinnamon rolls, and fruit notes touched by the \"cooked\" quality of fall. In the cup: cinnamon roll, baked apple, and orange zest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eBefore taking over the family business, Esteban studied and worked as a mechanical engineer in Tarrazú. Today he hand-processes all the coffee from his family's five-hectare farm, and he is best known for pioneering this special, very tedious cinnamon anaerobic technique, a fan favourite year after year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eAfter being handpicked at peak ripeness, the cherries are pulped at the wet mill with the mucilage left unwashed. Everything but the cascara goes into GrainPro bags and is combined with cinnamon powder, at 1 kg of cinnamon for every 46 kg of coffee cherries. The mixture sits in an anaerobic environment for six days before moving to concrete patios to begin drying. Drying is finished in stationary mechanical dryers at the mill, because reactions between the cinnamon powder and the mucilage form a seal around the seed, making it harder to dry.\u003c\/p\u003e\n\u003cp\u003eThe six-day anaerobic fermentation with cinnamon powder is the defining step. It's what builds the cinnamon-roll sweetness, with the seal it forms around the seed requiring mechanical drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSmooth, creamy, and remarkably sweet: confectionary sweetness meets unmistakable cinnamon, like warm cinnamon rolls, with baked-apple fruit sprinkled with orange zest. Enough to make even fall naysayers long for sweater weather.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🥐 Cinnamon Roll 🍎 Baked Apple 🍊 Orange Zest\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"Omni \/ 340g \/ October 15th","offer_id":59063317725558,"sku":"B\u0026W-ESTEBAN-ZAMORA-CINNAMON-CATUAI-CATURRA-CO-FERMENT-340G-OCT15","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-40-cropped.png?v=1792492387","url":"https:\/\/sigmacoffee.co.uk\/products\/black-white-roasters-esteban-zamora-cinnamon-anaerobic-costa-rica","provider":"Sigma Coffee UK","version":"1.0","type":"link"}