The Natural

$16.00

ROAST | MEDIUM DARK

ETHIOPIA | MEXICO

NOTES | RED FRUITS, CHOCOLATE AND BALANCED ACIDITY

The Natural is a simple and straight forward approach to our love of naturally processed coffees; fruit forward with pronounced acidity and sweetness. The Natural combines our favorite naturally processed offerings seasonally into one roast profile with clean citrus acidity; a medium/heavy body and a chocolatey fresh fruit finish.

Origin | Ethiopia Refisa Washed, Mexico Esteve Natural

Process | Natural/Washed

Elevation | 1650-2000 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

#ENDALS

$18.00

GIVING BACK TO HELP END ALS | $1 FOR EVERY BAG

ROAST | LIGHT MEDIUM

ORIGIN | YIRGACHEFFE, ETHIOPIA & CALDAS, COLOMBIA

NOTES | BLUEBERRY, RASPBERRY CANDY, MILK CHOCOLATE

One of our three core values as Black & White is community. Community extends from our producing partners all the way to Black & White Cafes and wholesale Cafes who create spaces for communities in their own neighborhoods. Our local coffee community in the Research Triangle area of North Carolina truly would not be the same without Jeanne Luther and Sola Coffee Café.

Three years ago, Jeanne Luther was diagnosed with ALS. She has been a core part of the Raleigh Community through the local cafe, Sola Coffee, and a great friend to several of our own Black & White Employees who got their start in coffee at Sola. The Luthers are a special part of our immediate community here at Black & White. That is why we decided this month through the end of October to join their fight to help raise money to #ENDALS.

Amyotrophic lateral sclerosis (ALS), or Lou Gehrig's disease, is a progressive degenerative disease that destroys the neurons that control voluntary and involuntary muscles. Each day Jeanne’s body weakens to the point where she now spends her days in a wheelchair. ALS is taking her ability to breathe and swallow the more it progresses. She is in pain daily as the muscles in her body continually disappear and her limbs grow weaker every day. ALS is not an incurable disease, it is an underfunded one.

This is why we lovingly nicknamed this blend "We Believe in Jeanne." We believe in the power of community to raise awareness and help in the fight against underfunded research. For every bag sold, we are donating $1 to help fight against ALS. Money will be donated to Duke Hospital ALS Clinic, ALSTDI, Project ALS, and the ALS Association.

Jeanne has long been a huge fan of big and fruity naturally processed coffee. In fact, natural coffee from Idido was one of the first naturally processed coffees she ever had. This blend combines two naturals from across the globe for one fruity experience. The flavors of blueberries, raspberry candy, and milk chocolate connect us to what Jeanne loves about coffee and her community by extension. Thank you for helping us support ALS research, and if you feel motivated to donate further you can do so through the Duke ALS Clinic or the ASL Association!

Farm | Idido Natural | Juan Restrepo Natural

Variety | Various Heirlooms | Castillo, Caturra

Process | Natural

Elevation | 1450 - 2000 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

Juan Felipe - 48 Hr

$18.00

ROAST | MEDIUM

ORIGIN | CALDAS, COLOMBIA

NOTES | CANDIED LIME, CHERRY JUICE, CHOCOLATE

Situated in the Central mountain range of the Andes, near the Magdalena river sits the towns of this group of small producers who contributed to the unique microlot processed by Juan Felipe. Colombia seems to be the industry leader when it comes to fermentation and experimental processing, and Juan Felipe fits the mold perfectly. Young, talented, and willing to take some risks.

This group of producers loves big fruity coffees that border on the wild. Our Anaerobic Natural is exactly that - huge acidity and intense fruit flavors showcasing all of Juan Felipe's hard work. At his wet mill, Juan Felipe is known as the "alquimista" or "alchemist." He personally oversees the processing of all high-quality cherries like this lot.

Growers will deliver ripe cherries to the mill where they are sorted for quality and washed. From there the cherries are moved to sealed tanks for the maceration (anaerobic fermentation) process. The cherries for this lot were left to ferment for 48 hours and then dried on raised beds in solar dryers to ensure even drying. This adds to the complexity of flavor in this coffee. We are so excited to share it with you all.

We taste bright, sweet citrus reminiscent of candied limes. The cherry notes are very juicy on the palate and there is a lovely chocolate finish.

Producer: Juan Felipe Aristizábal

Region: Villamaria, Chinchina and Manizales in Caldas

Variety: Caturra, Colombia, and Castillo

Process: 48 hour Anaerobic Natural

Elevation: 1800 - 2100 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

Benti Nenka

$19.00

ROAST | LIGHT MEDIUM

ORIGIN | HAMBELA WAMENA, GUJI, ETHIOPIA

NOTES | FLORAL, PEACH, BLACK TEA, RAW HONEY

We have gone through a lot of washed coffee from Ethiopia this year. These coffees include the ever-popular year-round offering "The Original" to our single-origin offerings like Geta Bore and Refisa. It is no surprise they're so popular, we love the bright citrus notes and the honey sweetness often experienced.

We're releasing our newest washed Ethiopian coffee with the help of our friend Tim Hill at Atlantic Specialty Coffee. We've come to expect good things from the Guji region of Ethiopia (often classified as Sidamo until the last decade). Hambela Wamena borders the regions of Guji and Yirgacheffe, farmers here have become known for harvesting their cherries at the peak of ripeness and at high elevations. Benti Nenka is the village where head producer Eyasu Worasa operates the Guduba Coffee washing station.

Ripe cherries are delivered to the washing station by smallholder farms to be processed. In the washing process, the coffee seeds are pulped from the skin and fruit and then fully submerged in water to ferment between 36 and 48 hours. This loosens the seed from the rest of the fruit and allows it to be brushed off by agitation. The cleaned coffee seeds are then dried in the sun for 10-14 days.

We love the floral scents that waft from this coffee as it is brewing. The first distinct note we taste is sweet peaches and the body of this coffee is light and tea-like. The finish is incredibly sweet and tastes like raw honey. We hope you enjoy our most recent single-origin washed coffee from the birthplace of coffee - Ethiopia!

Producer | Eyasu Worasa

Washing Station | Benti Nenka Village processing site - Guduba Coffee

Farm | 869 smallholder farms in Hambela Wamena, Guji

Process | Washed

Variety | Indigenous Ethiopian Landraces

Elevation | 1925 - 2110 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

El Eden - Java Natural

$20.00

ROAST | LIGHT

ORIGIN | TOLIMA, COLOMBIA

NOTES | PINEAPPLE, MANGO, BLACKBERRY, JUICY

Coffee from the El Vergel Estate has easily become some of the most anticipated and exciting coffee from Colombia. This Anaerobic Natural Java from the El Eden microlot is no exception. Java is an excellent variety choice for smallholder farms in Central and South America. It is tolerant to major diseases and has the potential to produce excellent cup quality at high elevations. We have been impressed with everything from the El Vergel Estate, but Shady and Elias Bayter really have created 4 hectares of paradise with this Java microlot.

The processing of this coffee utilizes a typical whole cherry fermentation process. Ripe coffee cherries are added to 200-liter plastic tanks and sealed for 42 hours. Water is then used to fill the tank halfway and accelerate fermentation activity. This stage of the processing is complete after another 30 hours. During anaerobic fermentation, naturally occurring microbes (particularly Lactobacillales) consume sugars present in the coffee cherry and produce lactic acid. These enzymatic reactions increase the complexity of the coffee and can make for some surprising and delicious flavor profiles.

The coffee is finally dried in temperature-controlled warehouses to reach a final moisture content of 11%. The drying process can take over 30 days, and careful attention is needed to ensure that all of the coffee dries evenly and does not produce any off-flavors.

We have had the pleasure of working with the Bayter Brothers for several years (and through two roastery upgrades). We are able to purchase coffee directly from the estate via their own green exporting company, Forest Coffee. This means we are sent samples and price negotiations from the producers themselves. These direct relationships mean the world to us and we try to purchase as much of this excellent coffee as we can.

We have especially enjoyed the unique processing impact the team at El Vergel has on the Java variety from El Eden. The inherent flavor profile of the variety holds up really well to the fermentation, producing an exceptional cup profile. We taste lots of tropical fruits such as mango and pineapple. This cup is not overly boozy, which can sometimes happen with longer ferments, but has an incredibly juicy mouthfeel that will not disappoint.

Farm | El Vergel Estates

Producer | Shady and Elias Bayter

Variety | Java

Process | Anaerobic Natural

Elevation | 1,450 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