Esteban Zamora - Cinnamon Anaerobic

by Black & White

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. Esteban, a mechanical-engineer-turned-coffee-producer, processes all of the coffee grown on his family's five-hectare plantation by hand! Cinnamon coffees really got their start in Costa Rica, and Esteban is one of the best in the game at doing it. The process for co-fermenting a coffee anaerobically with cinnamon is tedious and long, but he sees it through beautifully. TRUST THE PROCESS | First, 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 (coffee cherry skin) is added to GrainPro bags and combined with 1 kg of cinnamon powder for every 46 kg of coffee cherries. This mixture is left to ferment in an anaerobic environment for six days before finally being moved to concrete patios to begin drying. This drying process is finished in s