Esteban Zamora 肉桂厭氧

Tasted like a cinnamon roll in liquid form, seriously. The baked apple notes came through so clearly that I almost felt like I should be eating it with a fork. This one’s going straight into my fall rotation.

The six-day anaerobic fermentation with cinnamon makes this taste like a proper cinnamon roll in liquid form, not artificial at all. I brewed it in my pour-over and the baked apple note came through beautifully with zero bitterness. It’s become my go-to for chilly mornings.

The six-day anaerobic fermentation really comes through—it’s sweet in a way that reminds me of a fresh cinnamon roll, but with a baked apple tartness underneath. I’ve been brewing it as a pour-over and the aroma alone makes my kitchen feel like fall.