Esteban Zamora Cinnamon Anaerobic - Instant Coffee
SPECIALTY INSTANT COFFEE
ORIGIN | EL RODEO, SAN MARCOS, TARRAZU, COSTA RICA
NOTES | CINNAMON SUGAR, CANDIED ORANGE, APPLE CIDER
We took some of our favorite single origin coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house.
Take our instant and add hot water for instant coffee or even milk for an instant latte.
This item comes with 6 pouches that make 1 - 8oz cup each
Description of Coffee |
There are those of us who long for summer to go on and on forever, who actually dread fall as it threatens to take away our pool days and warm, sunny evenings. And then there is, well, the overwhelming majority of everyone else, who start buying up pumpkins and breaking out chunky sweaters the day after Labor Day. For these people - including yourself, I imagine - we are pleased to announce the arrival of our first Costa Rican cinnamon coffee of the season!
Esteban Zamora is no stranger to our menu - you'll recognize his name, and this uniquely processed coffee, from our offering list last fall. Esteban, a mechanical-engineer-turned-coffee-producer processes the coffee grown on his family's five-hectare plantation by hand! The process for fermenting a coffee anaerobically with cinnamon is tedious and long, but Esteban has sees it through beautifully.
Processing: 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 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.
In the cup: The end result is a lovely, exceptional example of how cinnamon coffee can taste. The cinnamon note is - perhaps obviously - a pronounced one. But there's so much more going on in this cup! This coffee isn't merely warm and cozy; it's also vibrantly acidic, sweet, and complex. We experienced these characteristics as candied orange and apple cider. So, go ahead - you have our permission to break out the flannel, start a fire (even though it's probably 90 degrees in Raleigh today), and enjoy a cup of this fall-forward coffee from our friends in Costa Rica.
Producer | Esteban Zamora
Farm | El Cedro
Washing Station | La Cruz Wet Mill
Process | Cinnamon Anaerobic
Variety | Caturra, Catuai
Elevation | 1600 - 2000 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
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.