SINGLE ORIGIN

NEW - CONCEPT SERIES INSTANT - We took some of our favorite higher end coffees and made them into instant coffee! We cant wait for you to try them. 

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

BIRTHDAY BLEND

EL EDEN NATURAL GESHA | YUKRO LOT 2

NOTES: FLORAL BERGAMOT, ORANGE HAWAIIAN PUNCH, STRAWBERRY CANDY

It's our three year anniversary and we wanted to celebrate with everyone! 

Every Year for our Birthday we put together a blend of coffees to celebrate by giving our supporters something special to enjoy. This year is no exception, with a blend of Gesha from Colombia, and Washed Ethiopia. 

This year we set out to make a ode to Gesha, as Lem and Kyle both used Gesha coffees to win the barista competitions that made B&W a thing. So, to do that we blended El Eden Natural Gesha from our friends at El Vergel (a stunningly beautiful expression of what El Vergel is capable of) and one of the coffees that captured the Imagination of Kyle. Yukro, roasted by Coffee Collective in Denmark was a landmark coffee for him.  Vibrant acidity, amazing sweetness, and complex fruit character.  Yukro comes from Agaro in western Ethiopia, quite near where Gesha got its origin.  

Big floral aromas, with all kinds of vibrant and tropical fruits.  We hope you enjoy it as we celebrate another year in the books.

Origin:  El Eden Natural Gesha, Tolima, Colombia | Yukro Lot 2, Ethiopia

Variety: Gesha and mixed varieties

PROCESS: Washed and anaerobic natural

ELEVATION: 1,450 - 2100 masl

ROAST | MEDIUM

NALA VILLAGE, HOUAPHAN PROVINCE, LAOS 

NOTES: TROPICAL, APPLE CIDER, BOOZY

Last year we were approached by a customer in our cafe about the coffee that one of his friends were involved in producing. This happens from time to time, and often not much comes of it. This time however, we were introduced to the team at Yuni Coffee, and to the cutting edge coffees they were attempting to produce in Laos.

The first coffee we received from them, was wild and crazy with big boozy fruit, and  a very tasty cup. Sadly there was only about 60 pounds of that coffee available, and it went very quickly.

This year's production was much larger, and the Yuni team were able to implement an Anaerobic Yeast Inoculated Natural Process as well. First, they starved the whole cherries of oxygen, and then pitched in a brewers yeast to control the fermentation to a specific group of flavors, giving this coffee those complex tropical fruit flavors, and a rather intense Malic like acidity, that comes though like apple cider.  Then the Natural Process shows through as a boozy cocktail cherry. 

Overall, we have been very happy with this years Nala Village Coffees and we hope you get to enjoy this distinct selection form such a remote and uncommon growing region.

Community: Nala Village 

Region: Houaphan Province, Xamtai District, Laos

Variety: Catimor, Java, Yellow Caturra

Process: Anaerobic Natural

Elevation: 800 - 1200 MASL

ROAST | LIGHT MEDIUM

GEDEB, ETHIOPIA

NOTES: WHITE FLOWERS, BERGAMOT, LEMON CURD, CLOVER HONEY

We are so excited to able to see this coffee through to delivery.  Carbonic Macerated coffee is not common anywhere in the world, and we love to see what they can produce.  Worka Chelbesa has done it yet again with this stunning lot of Competition Level coffee. Vibrant florals and Citrus, with great texture and amazing acidity. This coffee is basically the best of every coffee you have tasted from Ethiopia all rolled together as one coffee. 

We are so excited to able to share this amazing coffee from such a talented group of producers. Worka Chelbesa has been a specialty coffee mainstay for years, producing some of the most sought after coffees on the planet. Bright, Floral, and intensely sweet, what more could you want.  Well, how about amazingly fruity with juicy and vibrant acidity.  

This is accomplished by removing oxygen from the first part of the fermentation of the coffee. At Worka Chelbesa, this is done with containers where the oxygen is physically forced out of  the fermentation with compressed CO2. Forcing out the oxygen, and allows anaerobic bacteria to thrive, this is quite similar to Carbonic Maceration in wine production (which is where this style of processing was co-opted). With the addition of CO2 there is also a cooling affect which further controls the bacteria, and therefore the fermentation. This gives the coffee a vibrant wine like acidity, and intense fruit aromas.

We are so thankful for our relationships that made this coffee possible, and for the people all along the supply chain. We have been in communication about this coffee and coffees like it for almost a year with the Atlantic Specialty team. Tim Hill, helped us line up this project, and put into motion potential main lot offerings for next year. 

Farm: Smallholder farmers organized around the Chelbesa coffee mill

Process: Carbonic Maceration Washed 

Altitude: 1800 - 1900 masl