SINGLE ORIGIN

PIENDAMO, CAUCA, COLOMBIA

NOTES: STRAWBERRY CANDY, CHERRY BLOSSOM, VIBRANT

We have been friends with the team at Augie's Coffee for quite a while, and have tasted their coffee at barista competitions a number of times. Last year in Kansas City, Blaire (from Augie's) handed us a cup that we could hardly describe. We were shocked by the complexity and amazing fruited character present in the coffee. Later that day, in chats with Austin (US Barista Competitor) and Tim (Augie's Roasters), we agreed to take a few bags from their lot of the Anaerobic (Red Plum) - from Finca EL Paraiso. This is the coffee that Austin used to take 7th place at last years United States Barista Championship.

El Paraiso Farm is located in the municipality of Piendamó, with a mild-humid climate at 1,930 meters above sea level, focused on specialty coffees. 

Mr Diego Bermudez, owner of Finca El Paraiso, founded, with his family, the company INDESTEC focused on manufacturing an innovative technology for coffee
drying named ECO-Enigma. This machine allows them to fully control the
drying process which is critical in their production of specialty coffee with
standardized times and temperature. With his company, Mr Diego and his
family are building an inclusive social program, allowing their neighbors to
process their coffee with the infrastructure and know how of controlled
fermentation process. This will help their neighbors receive better prices for their coffee.

This coffee is a precisely controlled Anaerobic Process with every variable documented and rigorously maintained. It goes through 28 hours cool whole cherry anaerobic fermentation, before pulping and another 80 anaerobic fermentation in mucilage producing a distinct and interesting cup. We are excited to see what else comes out of this Santuario Project. 

Farm: Finca El Paraiso

Variety: Castillo 

Process: Anaerobic Washed

Altitude: 1930 masl

SINGLE ORIGIN

PIENDAMO, CAUCA, COLOMBIA

NOTES: DRIED MANGO, FRUIT COCKTAIL, ORANGE SHERBERT

We have been friends with the team at Augie's Coffee for quite a while, and have tasted their coffee at barista competitions a number of times. Last year in Kansas City, Blaire (from Augie's) handed us a cup that we could hardly describe. We were shocked by the complexity and amazing fruited character present in the coffee. Later that day, in chats with Austin (US Barista Competitor) and Tim (Augie's Roasters), we agreed to take a few bags from their lot of the Anaerobic (Red Plum) - from Finca EL Paraiso. This is the coffee that Austin used to take 7th place at last years United States Barista Championship.

El Paraiso Farm is located in the municipality of Piendamó, with a mild-humid climate at 1,930 meters above sea level, focused on specialty coffees. 

Mr Diego Bermudez, owner of Finca El Paraiso, founded, with his family, the company INDESTEC focused on manufacturing an innovative technology for coffee
drying named ECO-Enigma. This machine allows them to fully control the
drying process which is critical in their production of specialty coffee with
standardized times and temperature. With his company, Mr Diego and his
family are building an inclusive social program, allowing their neighbors to
process their coffee with the infrastructure and know how of controlled
fermentation process. This will help their neighbors receive better prices for their coffee.

This coffee is a precisely controlled Anaerobic Process with every variable documented and rigorously maintained. It goes through 28 hours cool whole cherry anaerobic fermentation, before pulping and another 80 anaerobic fermentation in mucilage producing a distinct and interesting cup. We are excited to see what else comes out of this Santuario Project. 

Farm: Finca El Paraiso

Variety: Castillo 

Process: Anaerobic Washed

Altitude: 1930 masl

SINGLE ORIGIN

PIENDAMO, CAUCA, COLOMBIA

NOTES: CANDIED LEMON, LIME ZEST, GINGER BEER

We have been friends with the team at Augie's Coffee for quite a while, and have tasted their coffee at barista competitions a number of times. Last year in Kansas City, Blaire (from Augie's) handed us a cup that we could hardly describe. We were shocked by the complexity and amazing fruited character present in the coffee. Later that day, in chats with Austin (US Barista Competitor) and Tim (Augie's Roasters), we agreed to take a few bags from their lot of the Anaerobic (Red Plum) - from Finca EL Paraiso. This is the coffee that Austin used to take 7th place at last years United States Barista Championship.

El Paraiso Farm is located in the municipality of Piendamó, with a mild-humid climate at 1,930 meters above sea level, focused on specialty coffees. 

Mr Diego Bermudez, owner of Finca El Paraiso, founded, with his family, the company INDESTEC focused on manufacturing an innovative technology for coffee
drying named ECO-Enigma. This machine allows them to fully control the
drying process which is critical in their production of specialty coffee with
standardized times and temperature. With his company, Mr Diego and his
family are building an inclusive social program, allowing their neighbors to
process their coffee with the infrastructure and know how of controlled
fermentation process. This will help their neighbors receive better prices for their coffee.

This coffee is a precisely controlled Anaerobic Process with every variable documented and rigorously maintained. It goes through 28 hours cool whole cherry anaerobic fermentation, before pulping and another 80 anaerobic fermentation in mucilage producing a distinct and interesting cup. We are excited to see what else comes out of this Santuario Project. 

Farm: Finca El Paraiso

Variety: Castillo 

Process: Anaerobic Washed

Altitude: 1930 masl

EL PARAISO SET - 

GET ALL THREE EL PARAISO COFFEES TO TASTE IN 150g BAGS

PIENDAMO, CAUCA, COLOMBIA

El Paraiso, has set itself in a category all to its own. To say these coffees are unique would be a bit of an understatement. They are spectacularly unique, and crazy tasty. When we got the option to purchase 3 separate styles of inventive processing method we had to jump for it. Diego Burmudez seems to have the keys to unlocking amazing and complex flavor profiles for these Castillo Variety coffees. 

You simply have to taste them all and pick a favorite for yourself. They really are special.

Check out the Red Plum description page to see more info about how we stumbled across this amazing coffee.

Farm: Finca El Paraiso

Variety: Castillo 

Process: Anaerobic Washed

Altitude: 1930 masl

SINGLE ORIGIN

RUTSIRO DISTRICT, RWANDA

NOTES: STRAWBERRY, RED FRUIT PUNCH, BLACK GRAPE, CHOCOLATE

About a year ago, I (Kyle) ran into a very interesting and excited coffee producer on instagram. His name is Emmanuel, and I had the pleasure to meet him in person at SCA 2019. He was crazy interesting in chatting about anaerobic fermentation, and the processing styles that he is set in place at his family washing stations. I have had a few of these conversations with producers but he kept in tough and through Sundog Trading sent us samples of this Intango Process, and I loved it. He also reached out to our Friend Winston who won the South African Barista Championship with and Intango Process coffee. I love to see African Producers shaking things up and making interesting coffees for us to taste. I love to celebrate this kind of innovation, so join us in celebrating Emmanuel and his beautiful Intango coffees.

Kyle

Baho coffee is a family run coffee from the Rusatira family located in the Rutsiro district of Rwanda. They operate and run their own four washing stations which allows them to focus in on more controlled experimentation with natural, honey and washed processes. The Rusatiral family believes that "coffee talks" and seeks to continuously make improvements to their coffee by connecting with coffee roasters and partners for feedback and relationships. 

This specific Baho coffee is part of a 2019 experiment with a process called Intantgo. Emmanuel Rusatira, who came up with the process, named it from an ancient Rwandese tradition in which fruit would be fermented in clay jars to create a potent elixir for warriors to consume in small doses prior to battle. Emmanuel comments, "This is done with respect to my culture, I copied some of these methods and used them in fermentation. The use of the Intango pot is the respect to the tradition and materials made in Rwanda."

Baho's Intango process is a form of anaerobic natural processing. Ripe cherries are hand selected and floated before being placed in sealed clay jars where they are left to ferment for between 48 - 72 hours. Once this fermentation period is complete, the cherries are immediately  turned out onto drying beds and finished like a standard natural. They are left to dry for between 40 and 50 days, being turned every two hours to ensure even drying. 

Emmanuel Rusatira not only has a passion for experimental processing and quality in the coffee but also for his culture and local community. Many of Emmanuel's staff are young people that are driven to work in coffee but are lacking resources to develop their skills. He is committed to get these young workers the coffee education they need to keep improving their skills. 

Farm | Station: Bugoyi Washing Station

Process: Anaerobic Natural

Variety: Bourbon

Altitude: 1700 - 1900 masl

SINGLE ORIGIN

GUJI, ETHIOPIA

NOTES: CANDIED GRAPEFRUIT, PEACH, CREAMY

Every year we do our very very best to get our favorite coffees in as early as possible, this year we had quite a few early options but really fell in love with Gogugu, and the name of this small town really is one of the best.

We are so excited to share this crazy sweet fruity washed Guji with you.

Around this region, Wate Gogugu, is some of the newest farms of coffees in all of Ethiopia. Although coffee has been in the region for some time, most of the coffee trees growing are only 5 - 10 years old. Producers, Kadir Jabril and his brothers, Abdi and Feku were some of the first people to recognize the quality potential of coffee in Uraga, Wate Gogugu area. They put Uraga on the map for specialty coffee after they set up their coffee sites and produced consistently remarkable coffees. 

Wate Gogugu, ran by Kadir Jabril is unique in that it sources exclusively from the community around them, with little to no coffee coming from other communities. It is remarkable for a family to have one site producing amazing coffee, but these three brothers show what is possible by bringing a level of focus rarely seen in the coffee industry in Ethiopia. 

With methodical processing and high quality standards, the coffees from this family have made a mark not only in Uraga, but have become some of the most sought after coffees from the country.

We cannot wait for you to try this new coffee from Guji Ethiopia.

Producer: Kadir Jabril (works with farmers in the Kabele Community). 

Region: Uraga, Guji, Ethiopia

Process: Washed

Variety: JARC Selections and Indigenous Landacres

Altitude: 2000 - 2280 MASL

SINGLE ORIGIN

SIPI FALLS, UGANDA

NOTES: GRAPE CANDY, PEACH, STRAWBERRY JAM

Last year was our first year buying  from the Gamatui Community and we are super excited to have the Natural back for another year. Big jammy fruit and great sweetness Uganda has recently become a powerhouse for natural coffees in East Africa.

This coffee comes from the Gamatui Community by Kawacom. Kawacom started in Uganda in 1999 and help build the Sipi Falls Washing station in the Eastern Part of the country on Mt Elgon. Kawacom has been doing super high quality Naturals for 3 years now and has been focusing on quality of their naturals and honey processed coffees, making them better and better each year. This Particular Coffee shows amazing clean and clear fruit character with a lovely medium plus acidity. Every step along the way we have been encouraged by the amazing flavors and willingness to innovate with this project. We hope to continue with this project long term. The natural processed coffee is dried on raised beds but in a much thinner layer than is typical and are hand sorted. This coffee has a rich jammy body with notes of strawberry, grape candy and peach.

Producer: Gamatui Community, Sipi Falls Washing Station 

Region: Kapchorwa, MT Elgon

Process: Natural

Variety: SL 34, SL 28, SL 14

Altitude: 1900 MASL

SINGLE ORIGIN

CALDAS, COLOMBIA

NOTES: RED BERRIES, WINEY, CHOCOLATE

The department of Caldas isn't quite as famous some of the other departments like Huila or Tolima, but they have made them selves known for producing the majority of the quality naturally processed coffees in Colombia. This coffee is no exception, and we are happy to work again with LDT USA to source another heavy bodied super fruity coffee for you all.

We stumbled across LDT USA as a bit of a blind sample request. Naturally Processed coffees from Colombia, at the time, were not in our wheelhouse, and to be honest we were incredibly skeptical, as most of the other naturals we had been shown from Colombia were way too funky for us. Too Funky for us is hard to do, but wow they were intense. LDT however shared a few different clean sweet coffees with us that fit our Bright Red label's flavor profile perfectly. We bought one last year, and this year we purchased another from the namesake farm Laderas del Tapias which means "slopes of the wall" loosely translated. This is in reference to the Tapias Canon and River near the farm, and the incredible elevation fo ~1900 MASL.

This coffee is an amazing introduction to Naturally Process Central American coffees. Crazy sweet with tons of those red fruit notes, a bit winey, with a nice balancing milk chocolate to finish everything off. 

Farm: Laderas Del Tapias, Caldas, Colombia

Variety: Caturra

Process: Natural

Elevation: 1900 MASL

SINGLE ORIGIN

NATAGA, HUILA, COLOMBIA

NOTES: RED CHERRY, BLOOD ORANGE, BROWNIE BATTER

Late last year, Kyle (co-owner of Black & White Coffee), was able to meet two amazing sisters in a truly beautiful area that historically isn't common for Specialty Coffee production. This tiny sub region is close to the town Nataga, Huila in Colombia and boasts amazing elevation, stunning coffees and beautiful views of the valley below. Leonela (one of the sisters) was the first producer in Colombia to serve Kyle coffee that she had grown, roasted and brewed. He was inspired by her hospitality, kindness and enthusiasm.

Leonela grows Caturra, and Colombia varieties on here very steep plot of land next to her sisters farm. We are so excited to be able to share Leonela's coffee with you! A huge thanks to Kyle Bellenger of Osito for introducing us to Leonela. The coffee we have represents half of what Leonela sold to Osito with the other half going to Small Planes Coffee in Washington DC. 

Producer: Leonela Rivera

Farm: Finca La Gloria

Process: Washed

Elevation: 1940 masl

SINGLE ORIGIN

PALESTINA, HUILA, COLOMBIA

NOTES: DELICATE FLORALS, COMPLEX CITRUS, RED GRAPE

It isn't often that you truly find a producer whose coffee you love every time you blind taste them. On three separate times, while cupping with the Osito team in Garzon, Huila, Colombia; Kyle picked out this producer's coffee as his highest scoring personal favorite. All three of these coffees happened to be from one producer, Jose Martinez. It was no surprise that all three were mostly Pink Bourbon varieties which is one of Kyle's favorites. These coffees are bright, clean, fruity and floral. 

Jose Martinez is a special producer whose care and attention to detail is clear. His coffees are vibrant expressions of the intermarriage of excellent processing coming alongside complex varieties. We are happy to be able to share a small portion of Jose's work with you. Jose has a long standing relationship with Phil & Sebastian in Calgary, Canada; but these lots fell outside of that relationship and Kyle was more than happy to take advantage of the timing, buying all three lots on site in Colombia. 

We combined two of those lots for one release and held the highest scoring lot for a special release as well. We hope to continue this relationship and cannot wait to meet Jose in person. 

Producer & Farm: Jose Martinez, "El Casino"

Variety: Pink Bourbon

Process: Washed

Altitude: 1800 masl

SINGLE ORIGIN

RISARALDA, COLOMBIA

NOTES: BERGAMOT, FRESH RASPBERRY, CANDIED ORANGE, OOLONG TEA

In 2018 we ran into producer, Paul Kevin Doyle at SCA and loved his approach to experimental processing, variety exploration, and flavor clarity. Over the years we kept in touch and developed a friendship, constantly tasting and seeing if we could work together.  Last year we had one of their CM Geshas from his Mikava Coffee Estate in the department of Risralda, Colombia. Paul’s coffee scored a 92.71 in the Cup of Excellence Colombia 2019.

This year we are even more excited to be working with the second farm from Mikava Estates called Marsella (Mar - Say- shuh), Yet another Carbonic Macerated Gesha coffee displaying that distinct "Mikava Clean" natural profile. Still with that same Panama seed stock, but this time at a price point for more people to take part, and at a volume to be around for more than a couple weeks. Not a huge lot, but we will be able to wholesale this coffee to have even more people experience what is possible with Carbonic Maceration.  

Farm: Marsella Farm

Variety: Gesha

Process: CM Natural

Altitude: 2000 masl

YEAR ROUND

COLOMBIA (EL EDEN JAVA NATURAL)  | PERU (ITALIA SANCHEZ) 

NOTES: JUICY, TROPICAL, COMPLEX

Anaerobic coffees have rewritten the rules for Barista Competition's around the world. In the last two years the top 6 Competitors at both the USBC (United States Barista Championship) and the WBC (World Barista Championship) have utilized coffees with this style of fermentation.

As a result, this new method of processing has inspired us to create our own product that focuses on highlighting the complex acidity and vibrant fruit flavors found in these coffees. Not simply concerned with cupping scores and competition points, we believe for a number of reasons that this style of fermentation truly is the future.  

In a time when the Commodity Market value for coffee is dropping lower and lower, producers are always looking for ways to maximize their earnings on a given crop. However, in order to do so they are forced to produce high scoring coffees in order to make these premiums. This is made even harder when a lot of these coffee farms do not have the high elevation required to produce the complex flavors and  boutique varieties found in specialty coffee (such as Gesha, Pink Bourbon, Java).

However, in the last few years many more farms have had access to anaerobic processing, which done simply can add acidity, and complex fruit character to the cup. Anaerobic processing, in its most basic form is holding the coffee (either in cherry, or pulped) in an oxygen free environment (which can be achieved a number of ways) for an extended time in order to promote the growth of bacteria, Lactobacillus. Where, Lactobacillus is the agent that promotes acidity by producing lactic acid. The result of this is the acidification of the coffee pulp, which translates to a more vibrant coffee both on the cupping table and in the cafe. 

This main benefit of this unique style of processing is that it can make coffees that are grown at low elevations taste very similar to coffees grown at higher elevations. As the global climate warms, farmers must go higher and higher up the mountain in order to achieve the same results, but for most producers this simply is not possible.

Now, however farmers can add acidity and complexity through processing and thus combat the effects of climate change, at least in the cup.

This Blend will showcase these coffees and their varying profiles from around the world. Most of these coffees that we are currently sourcing are coming from Colombia, but we are also sourcing some from Ethiopia, Costa Rica, and Peru. With some being washed, some natural and some honey.  

This version is a blend of an Anaerobic Process from Huila, Colombia; blended with the ever vibrant El Eden Washed Java from Tolima, Colombia.  This is a juicy and clean cup represented by the blue corner on the label. This corner will change as the flavor profile and blend components shift throughout the year.

We hope you all enjoy this adventure into what we believe to be the future of specialty coffee.

 - Kyle Ramage (Co-owner | Green Coffee Buyer)

Regions:  Tolima, Colombia | Peru

Process:  Anaerobic Natural and Anaerobic Washed

Elevation: 1450 - 1800

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

NARIÑO, 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