Costa Rica Cinnamon Delight Bonus Bag

Introducing Costa Rica Cinnamon Delight – Shelby’s Favorite Coffee, Finally Here

Some coffees leave an impression.

This one changed everything.

Three years ago, before Omega had a storefront, before we had access to coffees like this… Shelby tasted a cinnamon anaerobic from Costa Rica that instantly became her favorite coffee of all time.
From that moment on, she said, “One day, we’re going to serve this at Omega.”

It took three years of growth, sourcing, connection, and learning — but today, we finally get to share our own version of that unforgettable cup.

Produced by Esteban Zamora on his family farm in Tarrazú, this cinnamon anaerobic lot is one of Costa Rica’s most iconic processing styles. Cherries ferment with cinnamon, then dry slowly to develop their creamy sweetness and warm spice. The result is a beautifully balanced, dessert-like cup. Every sip opens with cinnamon roll warmth, wrapped in the sweetness of baked apple, and finishes with the creamy, spiced character of horchata. It’s smooth, cozy, and endlessly comforting — a cup that feels like fall, family, and home.

After years of waiting, dreaming, and working to make this possible…we are beyond honored to finally share Shelby’s favorite coffee with you.

Our coffees contain no added flavors—what you taste is the result of expert cultivation, meticulous processing, and our precision roasting.

Coffee Details and Brew Guides

Origin: Tarrazú, Costa Rica
Producer: Esteban Zamora
Farm: El Cedro
Process: Cinnamon Anaerobic
Varieties: Caturra, Catuai
Elevation: 1600–2000 

POUR OVER BREW GUIDE

Brew Device: Origami with Cone Filter
Coffee: 21g medium grind (3 on Fellow Ode V2 / ~550 microns)
Water: 300g at 205°F

Steps:

1. Rinse the filter with hot water and discard.
2. Add 21g of coffee.
3. 0:00 – Pour 60g to bloom; swirl gently.
4. 0:30 – Pour 80g to reach 140g.
5. 1:00 – Pour 80g to reach 220g.
6. 1:30 – Final 80g spiral pour to reach 300g.
   Finish Time: 2:05-2:20

FELLOW AIDEN GUIDE

Click Here for Fellow Aiden Brew Profile

AUTOMATIC DRIP MACHINE GUIDE

6 cups water | 65g ground coffee
10 cups water | 105g ground coffee

Tips:
✔ Flat-bottom white filters
✔ Pre-rinse for clarity
✔ Sour? Grind finer
✔ Bitter? Grind coarser

FRENCH PRESS GUIDE

Coffee: 34g medium grind
Water: 500g at 205°F

1. Steep 4 minutes
2. Stir & skim
3. Plunge ¾ down
4. Pour & enjoy

Aeropress Guide

Coffee: 12g of medium fine grind coffee
Water: 200g at 205°F

Steps:

1. Steep for 2 minutes with piston inserted.
2. Swirl coffee
3. Steep for 30 seconds with piston still inserted.
4. Slowly plunge all coffee out.