Manxieba Village - Anaerobic Honey
MEET THE PRODUCER | Thanks to our friends at Torch Coffee and Marty in particular, we are pleased to welcome our very first Chinese coffee to the Black & White menu! This beautiful Catimor lot hails from the Yunnan Province of China, where Marty Pollack runs all of the operations for Torch Coffee in Asia. A member of the specialty coffee industry since 2009, Marty's LinkedIn page includes things like: co-owner of Torch, SCA trainer, SCI trainer, and Q Grader instructor. And, as if all of that wasn't enough, he also processed this coffee himself at their mill location in Manxieba Village.
TRUST THE PROCESS | Upon arriving at the mill in Manxieba Village, the coffee cherries went through two rounds of quality control: first, they were floated to remove lower-density beans, and then they spent some time in the optical color sorter to ensure that only the ripest beans remained. This lot underwent two rounds of anaerobic fermentation, starting with 14 days of fresh fruit anaerobic fermentation. After being pulped, it then underwent an additional 14 days of honey anaerobic fermentation before finally being dried in mechanical dryers at 38 degrees or less.
TAKE A SIP | You may have guessed this from the processing details above, but - spoiler alert! - this coffee has a high fermentation impact. The flavors are big and intense and full of red fruits, reminding us of dried cherries and a full-bodied red wine. It's also pleasantly nutty, like pecans. All of those aforementioned big, intense flavors combine with a sweetness that reminds us of dark chocolate.
Origin | Pu'er, Yunnan, China
Producer | Marty Pollack
Farms | smallholders from Manxieba Village
Process | Double Anaerobic Honey
Variety | Catimor
Elevation | 1350-1450 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
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.