Kenyan coffees have one of the more polarizing flavor profiles in Speciality Coffee. Some people love them and other love to hate them. To be fair during different parts of my (Kyle) career I have held both opinions of Kenyan coffees.
When Kenyan coffees are done well they can be floral, juicy, fruity, and super sweet, but sometimes they go wrong and taste almost exactly like tomatoes. Heated debates pop up all over the place about which which is good or bad; can the both be good, are the both bad? Think of it like sour beer. It is the best thing ever to some people, but it totally misses others.
Lem used Kenyan coffee quite a few times in competition, winning so many South East Regional Barista Competitions with those big acidity Kenyan coffees. The way he pulled them they were usually pretty amazing, but I (Kyle) never quite came around.
However, this year we found 2 that we liked quite a bit. You may remember Oreti- Natural which was truly something special, and we hope for it to be available next year. We also found this coffee, Kevote - Peaberry. This coffee has what some call a hybrid profile, floral and citrus, with that classic blackberry and huge sweetness and subtle baking spice. The Peaberry just had a touch more of that sparkley acidity that we really enjoy. We think you all will really enjoy this coffee, defiantly leaning toward that floral and sweet, I promise.
We put as much care into our instant coffee as we do our roasting. Take our instant and add hot water for instant coffee or even milk for an instant latte.
This item comes with 6 pouches that make 1 - 8oz cup each
Note: We roast and ship on Tuesdays and Fridays
Gesha Village Natural - October Coffee of the Month
SINGLE ORIGIN | DIRECT TRADE
BENCH MAJI, GESHA, ETHIOPIA
NOTES: FLORAL, MANGO, POMEGRANATE, HONEY
Gesha Village has always had a special place with us here at Black & White Coffee. The Gesha Village is a project with a clear and distinct vision to produce the most amazing coffees possible, and have been wildly popular in the competition circuit. It started as a coffee documentary project from Rachel Samuel and Adam Overton, who after gaining permission from the local Meanit Shasha Woreda people to plant wild seeds harvested from the Gori Gesha Forest.
The farm is home to more than 30,000 native shade trees and 700,000 coffee trees with half descended from the Gori Gesha forest seeds. The lot we were able to obtain through last year from our friends at Genuine Origin was the highest scoring coffee we have brought into the Black and White Coffee family. We are excited to offer this amazingly clean and complex natural processed coffee, that we were able to work directly with Adam at Gesha Village to buy direct with help from Trabocca.
Kyle and Adam have cultivated a friendship of sharing information and chatting about the possibilities of the speciality coffee market. Both of them share an amazing love for Ethiopian coffee along with the Gesha Variety that they both love so very much. All of this adds to the beautiful complex and juicy cup with notes of tropical fruit, delicate florals and intense berries and an even syrupy sweetness throughout.
There is just something about that classic Ethiopian Natural profile that seems to catch and empower coffee professionals and enthusiasts alike to dig deeper. Deri Kojowa is exactly that. Classic heavily fruited character, with a huge body, and vibrant acidity. Whats not to like.
This coffee comes from 416 coffee farmers around the village of Dabaye in the larger community of Deri Kojowa. This natural coffee processing site was bought by Negusse Debela in 2018, to focus on this well known part of the Hamebla Wamena district.
Negusse Debela has not been in the coffee industry long. Nugusse is known in Ethiopia as a computer guy, running a large successful computer part import company. While coffee does not seem like a natural leap, Nugussie was inspired on trip to Minnesota where at a cafe he had a pour-over that changed his whole mindset. At that moment he realized the potential of coffee in his home country and upon his return he got right to work. Nugusse started off by touring coffee processing sites throughout southern Ethiopia to understand the farming and processing better. From that initial tour, Nugusse was determined to set SNAP on acourse to be one of the best quality coffee exporters in Ethiopia. To do this Nugusse started by hiring Abenezer Asafaw, an energetic young coffee professional, as his quality and coffee manager. Nugusse, with Abenezer by his side, has since bought land for SNAP to process coffee themselves, but have also started managing processing sites in Nensebo, Yirgacheffe, and Guji. In early 2019, SNAP finished the final touches on their own export dry mill, giving them full control of their product and quality.
Farm: Guji Highlands Estate
Elevation: 1800 - 2000 masl
Note: We roast and ship on Tuesdays and Fridays
NOTES: LIME, TROPICAL, ZESTY
Banko Gotiti is a community in the most south-eastern part of Yirgacheffe, bordering the region of Hambela in Guji. This community has been producing amazing Washed and Natural for many years, and have graced the menus of many of our closest "Roaster Friends" around the countryUnsurprisingly, the profile of coffees from this area tend to be a hybrid between the two regions, and is likely a reason why they are so sought after. This single community lot from Banko Gotiti was processed at the Worka Chelbessa washing station being run by producer Negusse Debela and his company SNAP.
We loved this coffee for its vibrant acidity, and clean fruited character. These hallmark treats of the Yirgacheffe region, mesmerize us and we are happy to bring another stunning example.