Esteban Zamora - Anaerobic
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