Bright New Year - 2022

Regular price $18.00

ROAST | LIGHT MEDIUM

ORIGIN | GEDEB, ETHIOPIA; SANTA BARBARA, HONDURAS

NOTES | FLORAL, JUICY PEACH, RASPBERRY, DARK HONEY

We're so excited to bring you this year's Bright New Year and share the story of some producers doing amazing work. As with our Friends & Family Blend and Holiday Blend, we'll be donating $1 from every bag sold to the International Alliance of Women in Coffee - Brazil Chapter.

http://iwcabrasil.com.br/iwca

Our Bright New Year Blend has become a way for us to reflect on some of our favorite coffees from the past year. To welcome in 2022, we've chosen two coffees that represent the cutting edge of innovative processing and producer relationships.   
 
Worka Chelbesa Anaerobic Natural is produced by the incredible team at the Worka Chelbesa washing station in Gedeb, Etiopia. You will be hard-pressed to find a coffee utilizing this style of fermentation with a better balance of fruit character and sweet florality.  
 
Luiz Anabal's coffee was brought to us in partnership with Cofinet. Over the past year, we have come to rely on the expertise of Cofinet to provide samples of exciting and experimental coffee from Colombia. This Anaerobic Washed Pink Bourbon is bright, juicy, and sweet. It perfectly complements the fruity profile of the Worka Chelbesa. 
 
In this blend, we notice an aromatic florality with the sweet flavors of juicy peaches and raspberries. The finish is rich and reminds us of dark honey. 
 
Thank you for helping us ring in the New Year while supporting coffee producers around the globe, and particularly in Brazil through the International Alliance of Women in Coffee. 
 

Components | Worka Chelbesa - Hydro; Fredy Sabillon - Parainema Honey

Process | Hydro; Honey

Altitude | 1800 - 1900; 1500 - 1600 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com

 


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