Fellow's Take on Black & White Coffee Roasters Esteban Zamora Cinnamon

Here's how we brewed this strikingly sweet and cinnamony Costa Rica that’s a fall favorite at Black & White Coffee Roasters.

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

Brew Guide for Black & White Coffee Roasters Esteban Zamora Cinnamon Anaerobic

Pour Over

Stagg X/ flat bottom drippers

Ingredients:

Coffee: 18.5g
Water: 300g at 204°F

Grind Settings:

Ode + SSP Burrs: 5.1 - 6.2
Ode Gen 2 Burrs: 4.1 - 5.1
Ode Gen 1 Burrs: 3.1 - 2.1
Opus: 6.1-6.2 (inner ring at 0)

Steps:

Grind coffee at medium-coarse setting
Rinse filter with 204°F water
Bloom: Pour to 50g water, wait 45 seconds
Continuous pour stages (every 15 seconds):

Pour to 100g
Pour to 150g
Pour to 200g
Pour to 250g
Final pour to 300g

Target brew time: 2:00-2:30 minutes

Tasting Notes: Cinnamon sugar, baked apples, blackberry compote

Note: If following a declining temperature profile, it's helpful to remove your kettle lid and adjust the temperature down right after each pour (sometimes adding room temperature water helps cool it down faster).

Espresso

Recipe:

Coffee: 20g
Yield: 40g
Temperature: 200°F
Ratio: 1:2 (can go up to 1:3!)
Pressure: 9 bars
Pull time: 24 seconds

Note: Start on the coarser end of the grind spectrum for Opus. Remember that pull times are more important than exact grind settings, as espresso times can vary due to atmospheric conditions. Stir with a small spoon before tasting to integrate all layers.

Aiden Brewer Settings

To access the Brew Profile or edit its parameters, use this Brew Profile Link.