Black & White Coffee Roasters · Raleigh · United States
Esteban Zamora - Cinnamon Anaerobic
MEET THE PRODUCER | Esteban Zamora is no stranger to our menu—we've been sharing his cinnamon co-fermented coffees with the world for several seasons now. Before taking over the family business, Esteban studied and worked as a mechanical engineer in Tarrazú, a renowned coffee-gro…
- Process
- Anaerobic
- Origin
- Costa Rica
- Altitude
- 1600–2000 m
- Variety
- Catuai, Caturra
- Price
- $28 (≈ ₹2,464) / 340 g
- Per 100 g
- $7.72 (≈ ₹679)
- Roasted in
- Raleigh, United States
- Format
- Beans or ground
- Stock
- In stock
Estate: Esteban Zamora Farm
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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