A BLEND OF OUR FAVORITE ANAEROBICS

TARRAZU, COSTA RICA + TOLIMA, COLOMBIA

NOTES: NECTARINE, CINNAMON, APPLES, COMPLEX

This year we wanted to highlight our love for anaerobic processed coffees into one blend. We mixed Eduardo Campos Anaerobic with El Eden Java to make up this year's birthday coffee. 

Eduardo Campos Anaerobic | Cordillera del Fuego (the name of the farm) comes from producer Luis Eduardo Campos who is an independent Costa Rican coffee farmer, constantly looking for innovative ways to improve coffee production. This coffee, in particular, was processed with Anaerobic fermentation. You may have heard about such process from the 2018 World Barista Championship where the top contenders all used coffees that were produced using this method. The Anaerobic process owes its ideas from the wine industry's use of yeasts to produce champagnes and other wines. During the fermentation process, the coffee sits in an oxygen-free steel container with sugar cane water. This builds up lactic and malic acids which add to the coffee's complexity and flavor. Once ready the coffee is 100% sun-dried. We love bringing in coffees that highlight new innovations in coffee production.

El Eden Java |  We are excited to have this natural process Java. This coffee has an incredible juicy acidity and body throughout with vibrant notes of mango, raspberry, orange and praline. This is a Java variety like no other.

Process: Anaerobic and Anaerobic Natural

Elevation: 1450 - 1750 masl

SINGLE ORIGIN

SIDAMA, ETHIOPIA

NOTES: MANDARIN, PEACH RINGS, CREAMY

Ethiopian coffees play a huge part in the flavor profile of Black & White. My (Kyle) "ah ha" coffee was a washed Yirgacheffe many moons ago.  So, when my long time friend Steve Holt approached me about the Unravel Coffee Project I was all ears. Steve was a part of another "High Scoring Coffee" project a few years back and through his connections in Ethiopia he is helping to bring this coffee and many other experimental and high quality Ethiopian coffees to the American Market.  

On the ground in Ethiopia is Ashenafi Argaw (Ardent Coffee Exporters) controlling processing and experimentation. Ashenafi has made a name for himself over the years for his inventive and often intensely delicious flavor profile generation.

We are so happy to be able to offer this Anaerobic Honey Process coffee from Ashenafi. I (Kyle) would classify this a "low impact Anaerobic" meaning that most of the flavor transmitted is from the variety. There is some amazing sweetness and acidity that I believe come from the process, along with a creamy tactile.  

I haven't tasted many honeys from Ethiopia, until Unravel Zero Anaerobic coffees, We are very excited for what the future can bring. 

Process: Anaerobic Honey

Altitude: 1900 - 2100 masl

SINGLE ORIGIN

HUEHUETENANGO, GUATEMALA

NOTES: TROPICAL, BLACK GRAPE, BROWN SUGAR

This year has shown some amazing coffees from Guatemala, and this Single Producer Bourbon coffee is no exception.  Huehuetenango is known for its bright and heavily fruited coffees, and we are happy to bring you a stunner.  Evaristo's coffee stood out on the table with its big winey acidity and incredible sweetness. 

The big sweetness is the characteristic of this coffee we thing is the most charming and this is why it makes its home on the Hunter Green flavor tile.  This color will always showcase a coffee with complex flavor but mostly driven by its intense sweetness.

Producer: Evaristo Gomez

Variety: Bourbon

Process: Washed

Elevation: 1700 masl

SINGLE ORIGIN

GUJI HIGHLANDS ESTATE, GUJI, ETHIOPIA

NOTES: FLORAL, RASPBERRY, PEACH

Sawana comes from the Guji Highlands Estate lead by Wodessa Yachisi and surrounding producers in the Odo Shakisso region. Sawana being the name of kebele (village) that produces this coffee.  

This coffee is like so many amazing coffees that come from this region, tons of elevation, with amazing varieties that showcase stunning flavors.  Also, this area has been putting out some of the must stunning naturally processed coffees over the last few years.  The physical locations, temperature and climate play into this but also the commitment of the team at Guji Highlands to produce clean and consistent natural coffees, that are not over dominated by the processing flavors

We purchased 2 lots from Guji Highlands last year, One called Shakisso, and the other called Gede.  This year we have a bit better access to the system and and advocate on the ground to help us find lots that meet our needs.  Tim, is a long time friend, and has helped us find quite a few coffees over the last year.  

Farm: Guji Highlands Estate

Process: Natural

Elevation: 2000 - 2150 masl

SINGLE ORIGIN

PITALITO, HUILA, COLOMBIA

NOTES: FLORAL, CANDIED LEMON, CHERRY

Abelino Vera is a 3rd generation coffee farmer. His farm, Finca El Diviso has been passed down to him with his parents and brothers working alongside him. In 2014 Abelino focused on speciality coffee choosing varieties such as Pink Bourbon and Caturra to focus his efforts on. Pink Bourbon showcases characteristics that are quite different from other traditional Colombian Varieties. Florals and Citrus with a ton of sweetness are characteristic of this variety. This may sound similar to Ethiopian varieties because it is. Genetic Testing showed that these "pink bourbon" coffees are actually "Ethiopian Landrace Varieties." This year we purchased 3 lots from Abelino. This coffee is an amazing example of what Pink Bourbon can be. Floral, Juicy, and Sweet. You can't miss this one.

Farm: Finca El Diviso

Variety: Pink Bourbon

Process: Washed

Altitude: 1500 - 1800 masl

SINGLE ORIGIN | DIRECT TRADE

BENCH MAJI, GESHA, ETHIOPIA

NOTES: FLORAL, MANGO, POMEGRANATE, HONEY

Gesha Village has always had a special place with us here at Black & White Coffee. The Gesha Village is a project with a clear and distinct vision to produce the most amazing coffees possible, and have been wildly popular in the competition circuit. It started as a coffee documentary project from Rachel Samuel and Adam Overton, who after gaining permission from the local Meanit Shasha Woreda people to plant wild seeds harvested from the Gori Gesha Forest.

The farm is home to more than 30,000 native shade trees and 700,000 coffee trees with half descended from the Gori Gesha forest seeds. The lot we were able to obtain through last year from our friends at Genuine Origin was the highest scoring coffee we have brought into the Black and White Coffee family. We are excited to offer this amazingly clean and complex natural processed coffee, that we were able to work directly with Adam at Gesha Village to buy direct with help from Trabocca.

Kyle and Adam have cultivated a friendship of sharing information and chatting about the possibilities of the speciality coffee market. Both of them share an amazing love for Ethiopian coffee along with the Gesha Variety that they both love so very much. All of this adds to the beautiful complex and juicy cup with notes of tropical fruit, delicate florals and intense berries and an even syrupy sweetness throughout.

FARM: Gesha Village, Chaka Selection 

VARIEITY: Gori Gesha Forest, Gesha 1931, Illubabor Forest 1974

PROCESS: Natural

ELEVATION: 1,909-2,069 masl

SINGLE ORIGIN

MICROLOT TOLIMA, COLOMBIA

NOTES: MANGO, RASPBERRY, ORANGE, PRALINE

We are excited to have this natural process Java. This coffee has an incredible juicy acidity and body throughout with vibrant notes of mango, raspberry, orange and praline. This is a Java variety like no other.

Farm: El Eden

Variety: Java

Process: Natural

Altitude: 1450 masl

SINGLE ORIGIN

MICROLOT TOLIMA, COLOMBIA

NOTES: MANGO, RED FRUIT ROLL-UP, ROSÉ

We are excited to have this natural process Java. This coffee has an incredible juicy acidity and body throughout with vibrant notes of mango, a red fruit roll-up and a wine acidity similar to a rosé. This is a Gesha variety like no other.

Farm: El Eden

Variety: Gesha

Process: Anaerobic Natural

Altitude: 1450 masl

Farm: Finca El Diviso 

 SINGLE ORIGIN

CALDAS, COLOMBIA

NOTES OF CARAMEL, MILK CHOCOLATE AND SUBTLE CHERRY

The Sugar Cane Decaffeination process is a natural process that not only maintains the integrity of the coffee flavor, but allows complete traceability with our coffee since both the growing/ processing and decaffeination all occurs in Colombia, the coffee’s source. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity. Since Colombia has many diverse growing regions, the coffee varies mildly from region to region.

Origin: Caldas, Colombia

Process: Sugar Cane/ EA