Santiago Caro - Chiroso Washed
Regular price
$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
Regular price
$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
Bright New Year - 2022
Regular price
$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.
http://iwcabrasil.com.br/iwca
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
Jorge Raul Rivera - Pacamara Honey #96
Regular price
$20.00
ROAST | LIGHT MEDIUM
ORIGIN | CHALATENANGO, EL SALVADOR
NOTES | CANDIED GRAPEFRUIT, WINE GRAPE, VIBRANT
You may have already seen one lot from Jorge Raul Rivera, an innovative producer in El Salvador. We have had a relationship with Jorge since 2017, and this year we were able to select three different lots of his coffee. He has become famous for growing the Pacamara variety of coffee and his expertise in processing techniques has earned him great success in the El Salvador Cup of Excellence competition (winning first place in 2018).
The Pacamara variety is typically known for its huge seed size and flavor. While the size of the seed can be impressive and surprising, many people find the typical Pacamara flavor unpleasant and savory. Jorge uses both honey and natural processing methods to create surprising sweetness and delicious fruit characteristics. Our first release of his coffee was Honey Lot #105. The other two lots we purchased almost bookend the flavor spectrum of what Jorge is trying to accomplish with his processing. Honey Lot #96 is a cleaner honey processing. This generally is accomplished by removing more of the coffee fruit mucilage from the seed during the pulping process. The less fruit that remains on the seed, the less fermentation will occur during the drying processing and therefore decreasing the intensity of fruit flavors that develop. Natural Lot #88 is the most intense and fruity expression of Jorge's Pacamara coffee. As the whole coffee cherry dries in the sun, significant amounts of fermentation occur and sugars found in the cherry are converted into fruity new flavors which make their way into the final cup profile.
We taste clean citrus acidity with a sweetness that makes us think of candied grapefruit. This is a lighter, more vibrant coffee than the other two lots. If you prefer some of our cleaner and more acidic coffees, this is the one for you!
Producers | Jorge Raul Rivera
Process | Honey
Variety | Pacamara
Elevation | 1850 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
Jorge Raul Rivera - Pacamara Natural #88
Regular price
$20.00
ROAST | LIGHT MEDIUM
ORIGIN | CHALATENANGO, EL SALVADOR
NOTES | TBD
You may have already seen one lot from Jorge Raul Rivera, an innovative producer in El Salvador. We have had a relationship with Jorge since 2017, and this year we were able to select three different lots of his coffee. He has become famous for growing the Pacamara variety of coffee and his expertise in processing techniques has earned him great success in the El Salvador Cup of Excellence competition (winning first place in 2018).
The Pacamara variety is typically known for its huge seed size and flavor. While the size of the seed can be impressive and surprising, many people find the typical Pacamara flavor unpleasant and savory. Jorge uses both honey and natural processing methods to create surprising sweetness and delicious fruit characteristics. Our first release of his coffee was Honey Lot #105. The other two lots we purchased almost bookend the flavor spectrum of what Jorge is trying to accomplish with his processing. Honey Lot #96 is a cleaner honey processing. This generally is accomplished by removing more of the coffee fruit mucilage from the seed during the pulping process. The less fruit that remains on the seed, the less fermentation will occur during the drying processing and therefore decreasing the intensity of fruit flavors that develop. Natural Lot #88 is the most intense and fruity expression of Jorge's Pacamara coffee. As the whole coffee cherry dries in the sun, significant amounts of fermentation occur and sugars found in the cherry are converted into fruity new flavors which make their way into the final cup profile.
This heavy, naturally processed coffee has a rich mouthfeel with developed fruity flavors that remind us of grape candy and blackberry compote. The complex sweetness of cocoa nibs lingers with the finish. If you like intensely fruity coffees you're going to love this one!
Producers | Jorge Raul Rivera
Process | Natural
Variety | Pacamara
Elevation | 1850 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
Fredy Sabillon - Parainema Honey
Regular price
$20.00
ROAST | LIGHT MEDIUM
ORIGIN | SANTA BARBARA, HONDURAS
NOTES | TANGERINE, WHITE WINE, BLONDIE
When it comes to exceptional coffee from Honduras, we have come to trust and rely on Benjamin (Ben-ah-Mean) Paz of San Vicente. In addition to producing his own coffee, Benjamin helps connect roasters to single producer coffees in Santa Barbara, Honduras. We have him to thank for our longest consecutive producer relationship - Edgar Erazo.
Fredy Sabillon's Honey process Parainema is brought to us with the help of Benjamin. Fredy and his brother have owned their farm since 2006 and have been producing specialty coffee since 2018. The unique variety they grow, Parainema, is the result of breeding the Villa Sarchi and Timor varieties. The variety was developed with resistance to coffee leaf rust in mind. The variety is relatively large and quite dense with a very impressive cup quality (most coffees bred for leaf rust resistance are not known to be particularly tasty). In 2017, a Parainema variety coffee won the Honduras Cup of Excellence, cementing its fame as a delicious variety.
This Honey process coffee tastes like ripe tangerines and bright, white wine. We also taste baked chocolate complimented with a creamy mouthfeel that reminds us of a warm blondie.
Producers | Fredy Sabillon
Process | Honey
Variety | Parainema
Elevation | 1350 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 - Natural
Regular price
$18.00
ROAST | MEDIUM
ORIGIN | TOLIMA, COLOMBIA
NOTES | RED RASPBERRY, ORANGE, BLACKBERRY JAM
We were introduced to Milton Monroy's coffee through James Gibbs at Caravela Coffee. We've known the folks at Caravela for longer than Black & White has existed. They typically do not carry naturally processed coffee, so when James wanted us to provide feedback on Milton's naturally processed coffee we jumped at the opportunity. Of the first coffees we tasted from him, our favorite went on to place 6th in the Colombia Cup of Excellence competition (and was auctioned at the 3rd highest price)!
Milton Monroy likes to say he was born surrounded by coffee trees. He comes from a traditional coffee-producing family and inherited his farm, Finca San Cayetano Alto from his father. Since the time he took over the farm, he has fully dedicated himself to coffee production. In 2012, Milton noticed that in order to be economically sustainable he would need to make the switch to specialty coffee production. He knew that this change would help get better prices for his coffee and allow him to employ more people on his farm. His focus on naturally processed coffee distinguishes him from other coffee producers in the area and allows him to implement water-saving practices in the production stage.
In January of this year, we began offering Milton's Natural Castillo lot. Everyone that tried it loved intense red fruits and a jammy tactile finish. The distinct orange sweetness was a particular standout note for us. This time we were able to bring in his natural processed Caturra lot. Similar to the Castillo, it has that sweet orange sweetness along with intense jammy notes.
Farm | San Cayetano Alto
Producer | Milton Monroy
Variety | Castillo
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
Gallito de las Rocas
Regular price
$18.00
ROAST | MEDIUM
ORIGIN | CAJAMARCA, PERU
NOTES | CANDIED CITRUS, PLUM, BROWN SUGAR
Gallito de las Rocas is our newest "green label" offering. Single Origin coffees with a forest green label are chosen to reflect the characteristics and flavor profile of The Classic. The Classic was our most popular coffee in 2021 - always approachable, always sweet. It's coffee that tastes like great coffee. If you've enjoyed The Classic but want to try something new you won't go wrong with our green label coffees.
We were very impressed with this coffee from Peru. The vibrancy and sweetness outshone even some of our favorite but similar coffees from Colombia. We were able to purchase Gallito de las Rocas through our importing partner Atlantic Specialty Coffee and the in-country exporting group Origin Coffee Lab.
This particular lot of coffee represents the work of a 279 member cooperative group located in the Namballe - San Ignacio community, located between the Blanco and Tabaconas rivers. The processing method chosen for this coffee is a low-impact bag-held method, where whole coffee cherries are sealed in grainpro bags for 24-48 hours to improve brightness and acidity in the cup. The coffee is then fully washed to remove all skin and fruit pulp.
The result is a cup profile that balances sweet acidity and rich sweetness. Gallito de las Rocas is sure to be an approachable crowd-pleaser while still impressing the most experienced coffee professionals.
Producers | 279 member cooperative
Process | Washed
Variety | Various
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
Javier Rubio - Anaerobic Natural
Regular price
$20.00
ROAST | LIGHT MEDIUM
ORIGIN | GAITANIA, TOLIMA, COLOMBIA
NOTES | ORANGE, STRAWBERRY JAM, RED FRUIT-BY-THE-FOOT, GRAPE CANDY, MILK CHOCOLATE
This year we've had some excellent coffees brought to us through a newer exporting partner, Cofinet. Cofinet is based in Colombia and specializes in connecting innovative producers with roasters willing to take some risks. Many of the coffees they offer use high-impact fermentation and other experimental processing techniques to drive creative new flavors. This promotes additional high revenue streams for producers who want their coffee to stand out in the specialty space.
This particular coffee we purchased through Cofinet was grown and produced by Javier Rubio at Finca El Líbano. This microlot is comprised entirely of the Yellow Bourbon variety, identifiable by the distinctive yellow color of coffee cherries at peak ripeness.
Javier carefully selects for ripe cherries before using a two-step fermentation process to highlight the inherent sweetness and citrus profile of the Yellow Bourbon variety. Cherries undergo a 14-hour anaerobic fermentation before being pulped and dry fermented for an additional 30 hours. Finally, the coffee is dried on raised beds to achieve an ideal internal moisture content.
We were incredibly impressed with the sample roast of this coffee and we can't wait to get it out into the world! We taste complex and sweet citrus complemented by strawberries and red Fruit-By-The-Foot. There is additional grape sweetness present in the cup and the finish is smooth milk chocolate.
Producer | Javier Rubio
Farm | Finca El Líbano
Process | Anaerobic Natural
Variety | Yellow Bourbon
Elevation | 1600 - 1650 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 - Natural
Regular price
$20.00
ROAST | LIGHT
ORIGIN | BENCH MAJI, GESHA, ETHIOPIA
NOTES | FLORAL, BERGAMOT, PLUM, HONEY
It is always an exciting time of year when our large selection lots from Gesha Village begin to arrive. Since 2017, the Chaka Selection Natural has signaled for us that another incredible year of coffee is coming to a close. Coffee from Gesha Village was our first direct trade offering and has always been in high demand.
The Gesha Village project started as an effort by Rachel Samuel and Adam Overton to document native, wild coffee species from Gori Gesha Forest. The estate has grown to over 700,000 coffee trees and 30,000 native shade trees. With the partnership of the local Meanit Shasha Woreda people, the Gesha Village project has returned the value surrounding the name Gesha back to the forests from where the coffee descends.
The Chaka Selection represents an estate blend from Gesha Village. This naturally processed coffee first undergoes rigorous sorting to separate quality coffee cherries from defective cherries and remove debris. Whole cherries are then placed on raised beds in the sun and dried until the seeds reach 11% moisture. The cherries are consistently turned to ensure consistent drying. The care and attention to detail implemented by the estate ensures this coffee is some of the cleanest and most delicious natural coffee on the planet.
This cup is aromatic and sweet. There is a delicate floral scent, bolstered by bergamot citrus. The stone fruit characteristic leans towards ripe and juicy plum and the finish is as sweet as honey. While we were able to secure a large allotment of this coffee, its popularity ensures it will not be around for long. So, be sure to try it before it is gone!
Producers | Gesha Village Estate
Farm | Gesha Village, Chaka Selection
Process | Natural
Elevation | 1909 - 2069 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
Worka Chelbesa - Hydro
Regular price
$20.00
ROAST | LIGHT
ORIGIN | GEDEB, ETHIOPIA
NOTES | FLORAL, BLUE RASPBERRY, TINNED PEACHES, HONEYDEW SORBET
In 2020 we were able to partner with Atlantic Specialty Coffee to commission three uniquely processed lots from one of our favorite washing stations - Worka Chelbesa. You've probably already enjoyed the first coffee from that project, Worka Chelbesa CM Washed.
The Hydro lot from Worka Chelbesa is probably the most innovative of the three. This is the first time we've seen this style of fermentation done in Ethiopia. Hydro process coffees are being pioneered through partnerships with Atlantic - we've seen some promising results from this first year.
This method begins with ripe coffee cherries spread over raised beds. In naturally processed coffees, the cherries are left in direct sunlight to dry. Here, however, black plastic tarps are spread over the cherries. This traps moisture and heat, creating a humid environment that kick-starts the fermentation of the coffee cherries. After 24 hours, the seeds are pulped from the rest of the fruit and rinsed to remove excess fruit mucilage. From here, the seeds are placed back on raised beds to finish drying.
This coffee is both dynamic and delicate. Light florality is supported by the intense sweetness of blue raspberry, sugary peaches, and melon sorbet. We're excited for you to try the results of the first Hydro processed coffee from Worka Chelbesa!
Farm | Smallholder farmers organized around the Chelbesa coffee mill
Process | Hydro
Elevation | 1800 - 1900 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
Regular price
$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
Sugarcane Decaf
Regular price
$17.00
ROAST | MEDIUM DARK
ORIGIN | TABLON DE GOMEZ, NARIÑO, COLOMBIA
NOTES | CARAMEL, MILK CHOCOLATE AND SUBTLE CHERRY
The Sugarcane Decaffeination process is a natural process that not only maintains the integrity of the coffee flavor while allowing for greater transparency and efficiency. These coffees are grown, processed, dried, and decaffeinated all within a relatively small area within the producing country. This keeps transportation and taxation costs lower as the coffee does't have to move in and out of multiple countries.
Colombian Sugar Cane process more technically known as EA has dramatically changed the landscape of decaf coffee within the specialty market. These coffees offer greater transparency, faster turn arounds, and most importantly improved flavor complexity. Since Colombia is vertically integrated having the decaffeination plant in country it saves time, and ensures that coffees arrive fresher to us and therefore our customers.
For the last 2 years, we have worked with our exporting partners to source year-round amazing Sugarcane Process decaffeinated coffees. We are proud of the quality of decaf coffees, the cup speaks for itself.
Origin | Nariño, Colombia
Process | Sugar Cane/ EA
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