Esteban Zamora - Cinnamon Anaerobic

Highlights

“Esteban Zamora farms five hectares by hand in San Marcos, Tarrazú, and has spent several seasons refining the cinnamon co-ferment he is known for. Cherries are pulped with the mucilage left on the seed, then everything but the cascara goes into GrainPro bags with cinnamon powder at one kilo per 46 kilos of cherry and ferments anaerobically for six days. The cinnamon-mucilage reaction seals the seed, so drying finishes in mechanical dryers. The cup reads cinnamon roll, baked apple and orange zest, sweet and only mildly funky.”