Fellow
Esteban Zamora Cinnamon Anaerobic
Product details
Description
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
⚖️ Bag Size: 12 oz
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Hybrid surface
Stainless steel strength meets nonstick ease.
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Even heat
Sear, sauté and simmer without hot spots.
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Easy clean-up
Food lifts away and pans wipe clean fast.
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Built to last
Resists warping, cook after cook.
The hybrid difference
Engineered for the way chefs cook
A laser-etched stainless steel pattern protects a nonstick surface beneath it, so you get the crust of steel with the release of nonstick. One pan that handles searing, frying, simmering and baking.
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