Esteban Zamora Cinnamon Anaerobic

This coffee is a beloved fall staple at Black & White. It was anaerobically fermented with cinnamon for six days and the result is remarkably sweet. We tasted cinnamon roll, baked apples, dried orange, and horchata, with a smooth, creamy texture.

🌎 Origin: Tarrazu, Costa Rica

⚗️ Process: Cinnamon Anaerobic

🔬 Variety: Caturra, Catuai

⛰️ Elevation: 1,600 - 2,000 MASL

🔥 Roast: Medium - Light

⚖️ Bag Size: 12 oz