The Natural

$16.00

ROAST | MEDIUM DARK

ETHIOPIA | COLOMBIA

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 Worka Natural | Laderas Del Tapias, Colombia

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

Santiago Caro - Chiroso Washed

$20.00

ROAST | LIGHT MEDIUM

ORIGIN | URRAO, ANTIOQUIA, COLOMBIA

NOTES | LIGHT FLORALS, CANDIED LEMON, NECTARINE, VIBRANT

One of the things that really get us excited is tasting a new variety of coffee that beautifully blends the flavors of two spectacular producing countries (Colombia and Ethiopia, in this case). The Chiroso variety does just that. As a fairly new variety, there is some discrepancy regarding the genetic origins of this coffee. The flavor profile associated with Chiroso coffee closely resembles Pink Bourbon, which we are huge fans of. It is bright and full of citrus but with a brown sugar sweetness which is more reminiscent of coffees from Colombia. We are really excited to be able to bring this coffee to you!

Santiago and his father Jose produce the Chiroso variety at Santiago's farm, La Falda, in Urrao, Colombia. At just 23 years old, Santiago is a very young producer. However, he and his family are dedicated to consistency and excellent quality. He hopes to help his neighbors gain access to higher quality production techniques so they can receive better prices for their coffee.

Situated at 1930 meters above sea level, La Falda is in an incredible location to make the most of this Chiroso variety. After undergoing a 5-day open-air fermentation, this coffee is fully washed and dried in the sun. This coffee gives off light floral aromas when it is brewed. We taste sweet citrus notes that remind us of candied lemons and there is a stone fruit characteristic most similar to nectarines. This is our first opportunity to share the Chiroso variety with you and we hope you enjoy this coffee as much as we do!

Producers | Santiago Caro

Farm | La Falda

Process | Washed

Variety | Chiroso

Elevation | 1930 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

Milton Monroy - Gesha Clouds

$24.00

ROAST | LIGHT

ORIGIN | TOLIMA, COLOMBIA

NOTES | JASMINE, TANGERINE, RASPBERRY, MANGO, COMPLEX

BLACK LABEL RELEASE #15

It is truly amazing to see the range of the most talented producers in Colombia throughout a growing season. This will be the fourth coffee we have carried from Milton Monroy from the 2021 growing season. Each coffee has been excellent in its own right, but this one stands head and shoulders above the rest. Milton is able to produce very accessible and delicious naturally processed coffee (like his Castillo and Caturra lots). He also has incredible attention to detail when crafting the perfect Gesha variety microlot, fit for the World Barista Competition. His Gesha Clouds lot is one such coffee.

We were able to get our hands on 48kg of Milton's Gesha Clouds lot, one of the best coffees we have tasted from the entire 2020-21 season. The Anaerobic Natural processing for this coffee really turns up the fruity complexity of Milton's Gesha flavor profile. There is so much florality and sweetness that you really just have to taste it to understand. We would love to be able to take this coffee with us to compete at Barista Competitions, but based on the life span of green coffee we think it would be better enjoyed by y'all at the peak of freshness!

It was difficult to create flavor calls for this coffee because of the intensity of the fruit characteristics. We simply ran out of space trying to name all the fruits we tasted! The Gesha variety is perhaps most famous for its floral aromas and this coffee is no exception. Vibrant florals and jasmine filled the room as we were cupping our first sample. We tasted ripe raspberries, juicy blackberries, apricots, mango, and tangerines. The cup was bright and acidic and was rounded out by intense sweetness. You do not want to miss out on this experience!

Farm | San Cayetano Alto

Producer | Milton Monroy

Variety | Gesha

Process | Anaerobic Natural

Elevation | 1800 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

Gesha Village - Lot 50 Honey

$24.00

ROAST | LIGHT

ORIGIN | GESHA VILLAGE ESTATE, GESHA, ETHIOPIA

NOTES | BERGAMOT, LIMEADE, JUICY MANGO, RED RASPBERRY

BLACK LABEL RELEASE #12

This is the second lot of our Black Label tier coffees from the Gesha Village 2020/2021 harvest, and we're super excited for y'all to be able to taste this coffee! Time restraints and international shipping delays put us in an interesting position when it came to selecting this coffee. Typically, we are sent small samples of green coffee from producers that we roast and cup to decide what we will buy. This year, we were unable to receive samples ahead of time, so we relied on our 4-year relationship (and the exceptional tasting skills) of Adam Overton, one of the co-founders of Gesha Village. He selected the coffees that would best fit our flavor preferences and style of roasting for us to purchase. This decision took quite a lot of trust from both sides of the Atlantic, but it has definitely paid off!

At their best, honey processed coffees are intensely sweet and produce a juicy mouthfeel. The fruitiness typically associated with naturally processed coffee is less pronounced in the honey process. Gesha Village - Lot 50 Honey is one of the best examples of what careful attention and expert skill can bring out in a cup of honey processed coffee.

This name of this coffee variety (Gesha 1931) is based on the year when Gesha variety coffees are believed to have been first taken from forests in Ethiopia to Costa Rica and subsequently Colombia and Panama. The Gesha Village Estate has gone to great lengths to cultivate wild growing coffee varieties in the nearby forests to find the historic ancestors of what has become such a famous coffee. The Gesha 1931 variety is nearly identical to what is cultivated in Panama and has garnered a great deal of international attention.

We taste notes of bergamot - intensely aromatic citrus - as well as limeade. The body of this cup makes us think of juicy, sweet mangos; the cup is finished with the brightness of red raspberry. Don't miss this newest Black Label release!

Origin | Gesha Village Estate, Gesha, Ethiopia

Farm Plot | Oma

Producers | Gesha Village Estate

Process | Honey

Variety | Gesha 1931

Elevation | 1931 - 2049 masl

Harvest | 1/9/21 - 1/13/21

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

Bright New Year - 2022

$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