R Esteban Zamora Cinnamon Anaerobic

Crafted the wild way

Cinnamon Anaerobic — an experimental method most coffee never sees. In anaerobic fermentation the cherries ferment sealed off from oxygen, often under pressure, with time and temperature steered like a winemaker's. A modern, deliberate technique that can push a coffee toward intense, layered, almost spirituous aromas. Only about 12% of the coffees we track are made this way.