Black Label Competition Set
Black Label Competition Set
Black Label Competition Set
Black Label Competition Set
Black Label Competition Set

Black Label Competition Set

Regular price $75.00



In the spirit of competition and this year's USBC 2023.  We are releasing all 4 competition coffees that we roasted here at Black & White Coffee for competitors, Anthony Ragler, Jake McFarland and Reef Bessette of The Coffee Movement.



Origin | Wadi Seil Village, Haraz Area, Manakha, Sana'a, Yemen

Process | 96-hr Anaerobic Natural

Variety |  Ja'adi, Old Typica / Yemeni

Notes | red grape, spiced orange, dates, dark honey

Jake McFarland chose Ghalib's coffee for this year's 2023 USBC. 

From Jake - “I thought it was an amazing example of how excellent coffees can have wildly different profiles. I think we all like what we like in flavor profiles, but the coffee from Ghalib showed me that coffee can have a wildly different profile than what you’re expecting and still be absolutely complex and exceptional. When I tasted it, I had a flavor experience of, I think I know what coffee taste like, but just this coffee had flavor compounds in it that I’ve never experienced in a cup before and wanted to continue playing with and exploring.”



Origin | Huila, Colombia

Process | Anaerobic Strawberry

Notes | strawberry, peaches, milk chocolate

Anthony Ragler chose Brayan's coffee for this year's 2023 USBC milk course. 

From Anthony - "When Shady from Forrest Coffee was visiting us, he talked about the work that they’re doing in Columbia with Co-Ferments. He spoke of this young man Brayan Alvear, who is a grower that provides a lot of the coffee that they use for their co-ferment lots. Bryan is only 19yrs old and his story resonated with my own story. It immediately brought me back to parallels of when I first got in the coffee as a teenager just trying to provide for my family. This Coffee is dehydrated strawberry and was phenomenal in milk. It tasted like a strawberry milkshake. It was so fun!"



Origin | Tolima, Colombia

Process | Anaerobic Natural

Variety | Gesha

Notes | white flowers, pineapple, mango, white wine

Anthony Ragler chose Milton's coffee for this year's 2023 USBC espresso course.

From Anthony - “I wanted to step out of my comfort zone a little bit  so I chose a  Colombian geisha from Milton Monroy, who has provided some really great coffees for black and white through the years. It was  really fun having a new frame of reference of how to look at competition coffee. This coffee was the right brand of tropical for me. I’m pretty partial to tropical flavors like berries and red fruits but this one was really soft and had expressions of pineapple and mango, which intrigued me.”



Origin | Cauca, Colombia

Producer | Diego Bermudez (Coffee named after his daughter)

Variety | Gesha

Process | Double fermentation thermal shock

Notes | ripe peach aroma leading to peach candy, fresh guava with a black tea finish.

Reef Bessette of The Coffee movement, chose Diego's coffee for this year's 2023 USBC. Reef also competed in the final round of USBC and placed 5th overall. 

From Reef - "The first time I tried Diego's coffee was his Castillo variety which blew me away with its extremely high sweetness and fruity complexity not typical from this variety. I knew right away he was doing something special with his processing. I reached out asking him for his best representation of his processing methods. Hands down it was his double fermented thermal shock Gesha named Letty Bermudez after his daughter. This coffee is one of the sweetest, most complex and easy drinking coffees I've ever tasted. If I I could only ever brew one coffee for the rest of my life it would be this one."

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. 

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