Milton Monroy - Gesha Clouds

Regular price $24.00





In specialty coffee circles, Milton Monroy truly needs no introduction. He comes from a family of acclaimed coffee producers (his mother, Maria Lopez, was featured on our menu earlier this year!), and Milton's own farm in San Cayetano is one of the most renown in its region. For his part, Milton has appeared on our menu more than almost any other producer, and his name is attached to coffees at every level of production here at Black & White.

Milton really came of age in coffee alongside his father while cultivating traditional coffee varieties like Castillo and Caturra, but he has also spent the last several years dedicating his efforts, energy, and 25% of his farmland to producing stunning Gesha lots.  

Grown at the highest elevation of his farm, we are thrilled to bring back Milton's Gesha Clouds micro-lot for the second year in a row! Our friends at Forest Coffee described this lot as one that "touches the sky," and they mean that both literally and figuratively. Both on the farm in Colombia and in the cup in our hands, this coffee simply soars. 

Processing: When it comes to processing, Milton Monroy prefers to keep things slow and steady - high elevation and cooler temperatures mean that both fermentation and drying take a lot longer than usual, and become all the more meticulous. This micro-lot underwent anaerobic fermentation in 60 kg tanks for 84 hours, with intentional movement every twelve hours to ensure even and consistent fermentation. After draining for six hours, the coffee cherries were sent to mechanical dryers for round one of their drying process, removing the first layer of moisture and avoiding overly fermented flavors in the final cup. The cherries then underwent 24-32 days of extended drying time on a particular raised bed on Milton's farm, which has an average temperature of 18 degrees Celsius. The process is finally finished off in a small silo, where the coffee cherries sat until the perfect moisture content was achieved.

In the cup: If you had the pleasure of enjoying last year's Gesha Clouds lot, you'll find this year's product to be more fruited in profile. Both in aroma and in flavor, this coffee is delicate, like white flowers, and juicy, like ripe mangoes and pineapple. The whole tasting experience is reminiscent of a lovely white wine - it actually reminds us of sipping a glass of Graševina on the coast of Croatia one summer (which, if you've never had the opportunity, we highly recommend!).  

Farm | San Pedro

Producer | Milton Monroy | Elias & Shady Bayter

Variety | Gesha

Process | Anaerobic Natural

Elevation | 1800 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. 

You may also like