Story
Cinnamon Rolls, orange acidity, horchata, apples
We're bringing back Esteban Zamora's Cinnamon Anaerobic! This is a really interesting presentation of what is possible with advanced fermentation. Cinnamon powder is fermented with coffee cherries in an anaerobic environment creating a crazy flavor profile. The cup is super super sweet giving a cinnamon roll flavor and when cooled, dried stone fruit acidity starts to appear. The entire body and texture reminds us of sipping on horchata making this coffee super fun to drink!
Please let this coffee rest for at least 2-3 weeks before brewing!
Origin
Costa Rica
Process
Cinnamon Anaerobic
Varietal
Caturra · Catuai
Type
Single Origin
