Esteban Zamora - Cinnamon Anaerobic

MEET THE PRODUCER | Esteban Zamora is no stranger to our menu—we've been sharing his cinnamon co-fermented coffees with the world for several seasons now. Before taking over the family business, Esteban studied and worked as a mechanical engineer in Tarrazú, a renowned coffee-growing region in Costa Rica. Today, he processes all of the coffee grown on his family's five-hectare farm by hand! Esteban is perhaps best known for pioneering this very special, very tedious cinnamon anaerobic processing technique, and it remains a fan-favorite on our menu year after year.  

TRUST THE PROCESS | After being handpicked at peak ripeness, fresh coffee cherries are brought to the wet mill where the fruit is pulped, but mucilage is not washed from the seed. Everything but the cascara is nestled into GrainPro bags and combined with a healthy dose of cinnamon powder (1 kg of cinnamon powder for every 46 kg of coffee cherries, to be exact). This mixture is left to mingle in an anaerobic environment for six days before finally being moved to concrete patios to begin drying. This drying process is finished in stationary mechanical dryers at the mill because reactions between the cinnamon powder and the mucilage form a seal around the coffee seed, making it more difficult to dry and requiring the use of mechanical dryers.

TAKE A SIP | We say it year after year, but this season's cinnamon lot might just be Esteban's best iteration of the concept to date. He's really dialed in the cinnamon anaerobic process, resulting in a cup that showcases both variety and fermentation beautifully. The coffee itself is remarkably sweet, and the play between that confectionary sweetness and the unmistakable cinnamon flavors leaves us contemplating warm cinnamon rolls. The fruit notes seem to be touched by the magic of fall, possessing a "cooked" quality about them that reminds us of baked apples sprinkled with orange zest. The texture is smooth and creamy, persuading even the staunchest of fall naysayers to begin longing for sweater weather.

Origin | San Marcos, Tarrazú, Costa Rica

Producer | Esteban Zamora

Farm | El Cedro

Process | Cinnamon Anaerobic

Variety | Caturra, Catuai

Elevation | 1600–2000 MASL

Produced by Esteban Zamora in the San Marcos, Tarrazú region of Costa Rica, this lot showcases the innovative potential of modern processing techniques. The coffee features the Caturra varietal, which is widely recognized for its adaptability and consistent quality. By utilizing a cinnamon anaerobic process, Black & White Coffee Roasters highlights a distinct profile characterized by notes of cinnamon, baked apples, and orange zest.

Anaerobic fermentation is a specialized processing method that involves sealing coffee cherries in an oxygen-free environment to influence the development of specific acids and sugars. While traditional washed coffees often emphasize clarity and acidity, experimental anaerobic lots frequently push the boundaries of the flavor wheel by introducing intense, spice-forward aromatics and heightened sweetness. This particular selection from the high-elevation slopes of Tarrazú offers a compelling look at how meticulous post-harvest handling can transform a classic varietal into a unique sensory experience.