How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 3/10
Type
Single origin
Origin
San Marcos, Tarrazú, Costa Rica
Process
Anaerobic
Tasting notes
Cinnamon rollBaked appleOrange zest
Varietals
CaturraCatuaí
Species
Arabica
Altitude
1600–2000 masl
Farm
El Cedro
Producer
Esteban Zamora
About
Cinnamon anaerobic from Esteban Zamora, fermented with cinnamon powder in sealed bags. Sweet, like a warm cinnamon roll.

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FAQ

Where does Esteban Zamora Cinnamon Anaerobic come from?

Esteban Zamora Cinnamon Anaerobic comes from San Marcos, Tarrazú, Costa Rica. It is a anaerobic coffee. It grows at 1600–2000 masl.

What does Esteban Zamora Cinnamon Anaerobic taste like?

Black & White Coffee Roasters lists cinnamon roll, baked apple and orange zest.

How do I brew Esteban Zamora Cinnamon Anaerobic?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.