Esteban Zamora - Anaerobic

Regular price $20.00

ROAST | LIGHT MEDIUM

ORIGIN | EL RODEO, SAN MARCOS, TARRAZU, COSTA RICA

NOTES | CINNAMON, LEMON SHORTBREAD, CREAM CHEESE FROSTING

Something we have begun to look forward to every year is the release of a Cinnamon Anaerobic coffee from Costa Rica. Esteban Zamora is a mechanical engineer by training who comes from a family of coffee producers. He and his brothers, Felipe and Jacob, grow and process coffee together at their 5-hectare plantation and wet mill in addition to processing coffees for nearby families. We commissioned this coffee from Esteban, promising to pay for the coffee he fermented with cinnamon. We hope this begins a long-term relationship of commissioned coffees with increasingly ambitious experimentation. 

Historically, coffees from the El Cedro farm (managed by Esteban and Felipe) have been washed or honey process and received respectable cupping scores, but have not brought quite a high enough selling price. Working with us to produce this cinnamon coffee has brought a more sustainable price point to Esteban and the families he works with. Esteban was even willing to share his technique with us! 

Fresh coffee cherries are brought to La Cruz wet mill where the fruit is pulped but mucilage is not washed off of the seed. Everything other than the cascara (coffee cherry skin) is added to grainpro bags and combined with 1 kilo of cinnamon powder for every 46 kilos of coffee cherry. This mixture ferments in an anaerobic environment for 6 days before being moved to concrete patios to begin drying. The drying process is finished in stationary mechanical dryers at the mill. Reactions between the cinnamon powder and the mucilage form a seal around the coffee seed, making it harder to dry and requiring the use of mechanical dryers. 

On the cupping table, this coffee has a super creamy body and pastry-like complexity. Cinnamon is the pronounced first note, as it should be. But there is also a nice, sweet acidity we're describing as lemon shortbread. We are grateful to have been a part of bringing this exceptional coffee into the world and we are excited for you to try it. 

Producer | Esteban Zamora, owner and operator of La Cruz wet mill 

Farm | El Cedro, El Rodeo

Process | Cinnamon Anaerobic

Variety | Caturra, Catuai

Elevation | 1600 - 2000 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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