Savage Coffee - Iridescence
Regular price
$24.00
ROAST | LIGHT
ORIGIN | CHIRIQUI, VOLCAN, PANAMA
NOTES | LEMON ICEBOX PIE, FLORAL, VANILLA ORCHID, BLACK TEA
BLACK LABEL RELEASE #13
Jamison Savage and Savage Coffees have become nearly synonymous with the best coffees in the world. Savage Coffees rode the wave of initial hype surrounding the Gesha variety in Panama and have since been pushing the limits of flavor with intense processing methods. Extreme attention to detail is required to ensure that their experiments in processing do not go awry.
The Iridescence Gesha lot from Savage Coffees is their take on a Carbonic Maceration process. Citrus and sweetness shine in this coffee. Only ripe coffee cherries are picked by highly trained pickers and sorted a second time before processing begins. The processing begins when the coffee cherries are pulped (which removes the seed from the skin and some of the interior fruit). The coffee seeds are then placed in fermentation tanks which use compressed CO2 to control temperature and remove oxygen from the system. Over an extended fermentation time, the fruit which remains on the coffee seeds ferments. Both complexity and acidity are increased during this time. Once the desired level of fermentation has occurred the coffee is removed and placed on raised beds to dry.
The resulting flavors are intense and complex. The aroma takes on a profile of both lemon icebox pie and sweet florals. The beginning of the cup is creamy, sweet, and citrusy like a frosted lemonade. The body of this coffee is fairly tea-like and delicate. The finish is slightly fruited and remains very sweet, reminiscent of ripe red cherries.
We have an extremely limited quantity of this coffee so do not hesitate to snag this one if we've piqued your interest!
Producer | Jamison Savage
Process | Carbonic Maceration Washed
Variety | Gesha
Altitude | 1800 - 1900
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 - Lot 50 Honey
Regular price
$24.00
ROAST | LIGHT
ORIGIN | GESHA VILLAGE ESTATE, GESHA, ETHIOPIA
NOTES | BERGAMOT, LIMEADE, JUICY MANGO, RED RASPBERRY
BLACK LABEL RELEASE #12
This is the second lot of our Black Label tier coffees from the Gesha Village 2020/2021 harvest, and we're super excited for y'all to be able to taste this coffee! Time restraints and international shipping delays put us in an interesting position when it came to selecting this coffee. Typically, we are sent small samples of green coffee from producers that we roast and cup to decide what we will buy. This year, we were unable to receive samples ahead of time, so we relied on our 4-year relationship (and the exceptional tasting skills) of Adam Overton, one of the co-founders of Gesha Village. He selected the coffees that would best fit our flavor preferences and style of roasting for us to purchase. This decision took quite a lot of trust from both sides of the Atlantic, but it has definitely paid off!
At their best, honey processed coffees are intensely sweet and produce a juicy mouthfeel. The fruitiness typically associated with naturally processed coffee is less pronounced in the honey process. Gesha Village - Lot 50 Honey is one of the best examples of what careful attention and expert skill can bring out in a cup of honey processed coffee.
This name of this coffee variety (Gesha 1931) is based on the year when Gesha variety coffees are believed to have been first taken from forests in Ethiopia to Costa Rica and subsequently Colombia and Panama. The Gesha Village Estate has gone to great lengths to cultivate wild growing coffee varieties in the nearby forests to find the historic ancestors of what has become such a famous coffee. The Gesha 1931 variety is nearly identical to what is cultivated in Panama and has garnered a great deal of international attention.
We taste notes of bergamot - intensely aromatic citrus - as well as limeade. The body of this cup makes us think of juicy, sweet mangos; the cup is finished with the brightness of red raspberry. Don't miss this newest Black Label release!
Origin | Gesha Village Estate, Gesha, Ethiopia
Farm Plot | Oma
Producers | Gesha Village Estate
Process | Honey
Variety | Gesha 1931
Elevation | 1931 - 2049 masl
Harvest | 1/9/21 - 1/13/21
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
The Holiday Blend
Regular price
$18.00
ROAST | MEDIUM
ORIGIN | GEDEB, ETHIOPIA; HUILA, COLOMBIA; HUILA, COLOMBIA
NOTES | APPLE PIE, CHERRY CORDIAL, MULLED WINE
Our Holiday Blend may just be our most anticipated blend of each year. It is always incredibly sweet, comforting, and delicious. We're so excited to bring you this year's Holiday Blend and share the story of some producers doing amazing work. As with our Friends & Family 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
http://iwcabrasil.com.br/iwca
This Holiday Blend showcases coffee from one of our longest-running producer relationships and from relationships that we are newly building (but we're excited for more greatness to come). We're taking the best of old and new relationships to bring you a coffee inspired by the homey flavors of Christmas desserts and drinks - rum raisin, spiced cider, cherry pie, and sweet citrus. We think the holiday season can be a great reminder to celebrate all the relationships in our own lives (old and new); what better way to do that than over a lovely cup of coffee?
The majority of the blend components come to us through two well-established relationships - the Worka Chelbesa washing station and Atlantic Specialty Importers. If It feels like you see these names pop up a lot in our coffees it is because we deeply trust these relationships and the coffee is always spectacular.
Worka Chelbesa's Natural lot is such a clean, sweet coffee that we had to include it in this blend! We can't get enough of the cherry pie sweetness from this coffee. Neguesse Debela and the entire team at the Worka Chelbesa washing station simply do not disappoint. This coffee makes up roughly 40% of the Holiday Blend.
Atlantic Specialty and Lohas Beans helped us pick up an exciting microlot of Pink Bourbon produced by Jhoan Manuel Vergara Ayure of Las Flores in Acedevo, Huila, Colombia. This is our first opportunity to work with Jhoan's coffee; we are stoked about what his Anaerobic Washed Pink Bourbon brings to this blend. Las Flores has been improving their boutique variety offerings since entering the Colombia Cup of Excellence competition in 2006. Under Jhoan's direction, the farm has incorporated low-impact fermentation styles to increase the sweetness and complexity of this already amazing variety.
We're also working with a producing partner you may have seen before, and things are only getting started because Andres Guaca has some brilliant ideas he's bringing to coffee. Cofinet is our exporting partner in bringing a wild cinnamon-natural process coffee from Andres. We're only including around 10% of this coffee in the blend because we just want a touch of berry and cinnamon flavor to compliment the sweetness of the other coffees.
This blend has been so fun to put together and we are grateful to all of our supply chain partners who have worked with us to make it happen! Happy Holidays from Black & White!
Producer: Worka Chelbesa Washing Station; Jhoan Manuel Ayure; Andres Guaca
Process: Natural; Anaerobic Washed; Cinnamon-Natural
Altitude: 1800 - 1900; 1730; 1750 - 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
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
Jose Salazar - Colombia COE #6
Regular price
$35.00
ROAST | LIGHT
ORIGIN | PITALITO, HUILA, COLOMBIA
NOTES | HONEY, TINNED PINEAPPLE, TROPICAL FRUIT
The Cup of Excellence (COE) competition began in 1999 and was established in Colombia in 2005. This competition brings together thousands of coffee producers who submit their highest performing coffees to be judged by an expert tasting panel. Winners of this competition have gained long-term and high-paying partnerships with some of the best coffee roasters in the world. We have been lucky enough to carry a few of the high-ranking COE coffees from Colombia in the past, and we are excited to offer our newest COE coffee to you!
Jose and his wife Marina run and operate Finca la Guaca, a 7-hectare farm and washing station in Huila, Colombia. They have owned the farm for 20 years and have expanded their number of coffee trees, adding different varieties along the way. The farm currently produces Pink and Red Bourbon, Caturra, Castillo, and an extremely rare heirloom variety he named Ají. Ají means chili pepper in Spanish and Jose chose this name because the coffee cherries smell like spicy red peppers when they are harvested. Based on genetic testing, this coffee was determined to be a previously undiscovered heirloom variety from Ethiopia.
Despite the spicy scent of this coffee as it is being harvested, we find the flavor profile to be exceptionally sweet and fruity. Honey sweetness is the first flavor you will taste as you sip. The complex fruit flavors present in the cup remind us of tinned pineapples and fresh tropical fruits. In a word, this coffee is ridiculous.
Farm: Finca La Guaca
Producer: Jose Hernán Salazar Benavides
Variety: Ají
Process: Washed
Elevation: 1859 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
Edgar Erazo
Regular price
$18.00
ROAST | MEDIUM
ORIGIN | SANTA BARBARA, HONDURAS
NOTES | VANILLA, WHITE GRAPE, MILK CHOCOLATE
Back in 2017, our first direct trade relationship established with a single-producer estate was with Edgar Erazo of El Filo. Back then, we were connected to Edgar through Kevin Bohlin of Saint Frank Coffee and Benjamin Paz of San Vicente. We have been in love with Edgar's coffee since we first tasted it, and this is the fifth lot of his coffee we have purchased.
We believe this year has been the best year for Edgar's coffee that we have been able to try. He displays such a mastery over washed process coffee. There is so much sweetness, character, and depth to this coffee. We really can't overexaggerate how good it is.
This coffee has so much sweetness, beginning with vanilla and ending in milk chocolate. The body of this coffee is similar to clean white grapes. This is probably our ideal morning cup of coffee - don't miss it!
Producers | Edgar Erazo
Farm | El Filo
Process | Washed
Variety | Pacas
Elevation | 1750 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
Regular price
$20.00
ROAST | LIGHT MEDIUM
ORIGIN | CHALATENANGO, EL SALVADOR
NOTES | RED JOLLY RANCHER, WINEY, PANELA, MILK CHOCOLATE
We love it when a producer can take a particular coffee variety and use innovative processing methods to explore new flavors we didn't think were possible. J. Raul Rivera does just that with his high elevation grown and processed Pacamara variety in Chalatenango, El Salvador.
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. It can tend towards the savory side of things and some people have even described the flavor as being similar to onions. Some people really love these coffees, but what Raul can do with his Honey and Natural process lots gets us excited!
Kyle Ramage (Green Buyer and Co-Founder of B&W) is able to communicate directly with Raul over Whatsapp to negotiate on pricing and volume for this coffee. This coffee was moved with the help of one of our importing partners, Ally Coffee. Kyle and Raul go way back, having met at an SCAA training course in California around 2017. Since that meeting, Raul has gone on to win 1st place in the overall Cup of Excellence for El Salvador with a similar coffee to this one. Kyle was even lucky enough to taste Raul's COE-winning coffee - served by the 2018/2019 El Salvadorian Barista Champion while in Amsterdam for the World Barista Championships. If you know Kyle, you know he does not dish out compliments without reason, and this espresso remains one of the best shots he has ever tasted.
We are super lucky to be able to share our first of three lots of Raul's coffee with you. This Honey Lot #105 is one of the producing team's top picks to send to the COE competition. Dark, ripe cherries are pulped and added to raised beds to dry for 35 days in the sun. Some of the fruit which remains on the coffee seeds ferments as it dries and produces a lovely winey characteristic.
We also taste bright, red, fruity sweetness like a red jolly rancher. There is a rich sweetness to this coffee that reminds us of Panella, and the cup finishes with smooth milk chocolate flavors. We have another Honey process lot of Raul's coffee as well as a Natural lot coming, so you can look forward to more exciting Pacamara coffee from El Salvador!
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
Worka Chelbesa Process Set
Regular price
$55.00
After purchasing two unique process lots from the Worka Chelbesa washing station in 2020, we knew we needed more for 2021! These coffees have often left us stunned and we are consistently impressed with the work of the washing stations owner - Neguesse Debela. In fact, this year, we bought more coffee from the Worka Chelbesa washing station than any other. We commissioned three special process lots for 2021 with the help of Atlantic Specialty Coffee and you can try them all side-by-side with this process set!
The set includes one 12oz bag of each of the Worka Chelbesa Processing Series
1 ) Worka Chelbesa - CM Washed | White Flowers, Lemon, Cherry, Peach, Black Tea
CM stands for Carbonic Macerated and this is our second year offering the CM Washed coffee from Worka Chelbesa. To process this coffee, ripe coffee cherries are loaded into large containers where oxygen is flushed out of the system using compressed CO2. This lowers the overall temperature of the chamber and allows a particular bacteria strain, lactobacillus, to thrive. Sugars in the coffee cherry are consumed by lactobacillus and the result is more CO2 and lactic acid.
This year, the fermentation impact is even higher, owing to a longer in-chamber fermentation time. Our CM Washed lot for 2021 maintains a lovely floral quality expected in washed coffee from Ethiopia and has much more stone fruit flavor, with sweet peaches and nectarine being quite pronounced. There is a lot of body and texture in this coffee and the acidity is nicely rounded by the fruitiness.
2) Worka Chelbesa - Anaerobic Natural | Floral, Champagne Mango, Peach, Fresh Blackberry
To process this lot, ripe coffee cherries are added, whole, to large airtight tanks and left for 48 hours. During this time, natural fermentation breaks down sugars in the coffee cherries which produces lactic acid, carbon dioxide, and unique flavor compounds. Some of the most exciting flavors we have experienced in coffee come as a result of anaerobic fermentation.
After 48 hours, the cherries are removed from the tanks and spread thinly across raised beds. As the sun and wind dry the fruit and skin of the coffee cherry, further fruity flavors are imparted to the seed and are noticeable as the coffee is roasted and brewed.
3) Worka Chelbesa - Hydro | Floral, Blue Raspberry, Tinned Peaches, Honeydew Sorbet
2021 is the first year we have carried a coffee with this method of processing. It begins with ripe coffee cherries spread over raised beds. 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.
Farm | Smallholder farmers organized around the Chelbesa coffee mill
Producer | Neguesse Debela
Region | Gedeb, Ethiopia
Process | Carbonic Maceration Washed, Anaerobic Natural, and 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
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
Worka Chelbesa - Anaerobic Natural
Regular price
$20.00
ROAST | LIGHT
ORIGIN | GEDEB, ETHIOPIA
NOTES | FLORAL, CHAMPAGNE MANGO, PEACH, FRESH BLACKBERRY
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 next coffee we have from this project is our Anaerobic Natural lot. We carried this same style of coffee from Worka Chelbesa in 2020 and were incredibly pleased with the results. Thankfully, our interest and commitment to this project meant we could purchase even more coffee this year and provide feedback on last year's process.
Ripe coffee cherries are added, whole, to large airtight tanks and left for 48 hours. During this time, natural fermentation breaks down sugars in the coffee cherries which produces lactic acid, carbon dioxide, and unique flavor compounds. Some of the most exciting flavors we have experienced in coffee come as a result of anaerobic fermentation.
After 48 hours, the cherries are removed from the tanks and spread thinly across raised beds. As the sun and wind dry the fruit and skin of the coffee cherry, further fruity flavors are imparted to the seed and are noticeable as the coffee is roasted and brewed.
This coffee tastes of bold fruits that excite us! While being quite floral on the nose, we find the pronounced flavor of champagne mango. There is sweetness similar to ripe peach, and the finish is juicy like a fresh blackberry.
Farm | Smallholder farmers organized around the Chelbesa coffee mill
Process | Anaerobic Natural
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
Worka Chelbesa - CM Washed
Regular price
$20.00
ROAST | LIGHT
ORIGIN | GEDEB, ETHIOPIA
NOTES | WHITE FLOWERS, LEMON, CHERRY, PEACH, BLACK TEA
Coffee from the Worka Chelbesa washing stations in Gedeb, Ethiopia has quickly become some of our most anticipated lots each year. In fact, we buy more coffee from this washing station than any other. We are such big fans of these coffees for many reasons including the undeniable quality. Additionally, the team at Atlantic Specialty Coffee works closely with Neguesse Debela (the owner of the washing station) to push the envelope on new and innovative processing methods.
Our Worka Chelbesa CM Washed is the first of three commissioned experimental processing lots we will offer this year. CM stands for Carbonic Macerated; it is very new and unique in the world of coffee processing. Ripe coffee cherries are loaded into large containers where oxygen is flushed out of the system using compressed CO2. This lowers the overall temperature of the chamber and allows a particular bacteria strain, lactobacillus, to thrive. Sugars in the coffee cherry are consumed by lactobacillus and the result is more CO2 and lactic acid.
When CM coffees are washed before drying, some of the brightness and fruit characteristic can be lost. So this year, the fermentation impact is even higher, owing to a longer in-chamber fermentation time. Washed coffee from Worka Chelbesa is enjoyed for its big florality and tea-like body with a dark honey sweetness. Our CM Washed lot for 2021 maintains that lovely floral quality and has much more stone fruit flavor with sweet peaches and nectarine being quite pronounced. There is more body and texture in this coffee and the acidity is nicely rounded by the fruitiness.
This coffee marries the flavor profiles of washed coffee from the Yirgacheffe and Guji regions. We've been looking forward to it all year! You're going to love this coffee and we hope you'll keep an eye out for the other experimental lots, in addition to the traditional washed lot from Worka Chelbesa.
Farm | Smallholder farmers organized around the Chelbesa coffee mill
Process | Carbonic Maceration Washed
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
Marysabel y Moisés - Catuai
Regular price
$18.00
ROAST | MEDIUM
ORIGIN | MARCALA, LA PAZ, HONDURAS
NOTES | ORANGE, PECAN PIE, MILK CHOCOLATE
We're releasing our first coffee of 2021 from Honduras. It comes from the legendary coffee farmers Marysabel Caballero & Moisés Herrera (if you live in the NC Triangle area you've probably had their coffee as Finca El Puente). Marysabel recently purchased Finca Los Lirios from her father Fabio and this coffee comes from that farm.
We purchased this coffee through our friend Benjamin Paz and his trading company San Vicente. It was imported into the US and delivered to us through Olam Specialty Coffee.
This particular lot is entirely comprised of the Catuai variety, which is commonly cultivated in Honduras. The flavor profile is extremely approachable and is sure to be a crowd-pleaser. We taste subtle citrus notes of orange. There is a sweet nuttiness reminiscent of warm pecan pie. The finish of the coffee is milky chocolate. Please enjoy this delicious coffee from Honduras!
Producers | Marysabel Caballero & Moisés Herrera
Farm | Finca Los Lirios
Process | Washed
Variety | Catuai
Elevation | 1550 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
Juan Felipe - 48 Hr
Regular price
$18.00
ROAST | MEDIUM
ORIGIN | CALDAS, COLOMBIA
NOTES | CANDIED LIME, CHERRY JUICE, CHOCOLATE
Situated in the Central mountain range of the Andes, near the Magdalena river sits the towns of this group of small producers who contributed to the unique microlot processed by Juan Felipe. Colombia seems to be the industry leader when it comes to fermentation and experimental processing, and Juan Felipe fits the mold perfectly. Young, talented, and willing to take some risks.
This group of producers loves big fruity coffees that border on the wild. Our Anaerobic Natural is exactly that - huge acidity and intense fruit flavors showcasing all of Juan Felipe's hard work. At his wet mill, Juan Felipe is known as the "alquimista" or "alchemist." He personally oversees the processing of all high-quality cherries like this lot.
Growers will deliver ripe cherries to the mill where they are sorted for quality and washed. From there the cherries are moved to sealed tanks for the maceration (anaerobic fermentation) process. The cherries for this lot were left to ferment for 48 hours and then dried on raised beds in solar dryers to ensure even drying. This adds to the complexity of flavor in this coffee. We are so excited to share it with you all.
We taste bright, sweet citrus reminiscent of candied limes. The cherry notes are very juicy on the palate and there is a lovely chocolate finish.
Producer: Juan Felipe Aristizábal
Region: Villamaria, Chinchina and Manizales in Caldas
Variety: Caturra, Colombia, and Castillo
Process: 48 hour Anaerobic Natural
Elevation: 1800 - 2100 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
Mchana Natural
Regular price
$19.00
ROAST | LIGHT
ORIGIN | RUIRU, KIAMBU COUNTY, KENYA
NOTES | VIBRANT CITRUS, TROPICAL FRUITS, WHITE WINE, SUBTLE SPICE
The Mchana Estate represents 906 hectares of land and 459 hectares of land under coffee in Kiambu County, Kenya. It is one of the nation's largest coffee-producing estates. Coffee Management Systems took over the farm from Socifaf in 2017 and placed Wambungo Kamoni in charge of the operations. He knows that Mchana has the capacity to be a large producing state, but he wants to see the quality standards of the coffee improve.
In Kenya, naturally processed coffees are referred to as M'buni and are typically associated with the lowest quality production. High-quality naturally processed coffee in Kenya can only be manufactured at estates large enough to sell directly to specialty importers; so we are fortunate to have gotten our hands on this lot. We are super excited to bring this coffee to you.
The flavors of naturally processed coffees develop as the cherries are dried in the sun on raised beds. This particular coffee was float-separated to use only the ripest cherries and whole-cherry fermented for 18 hours before drying for 3-4 weeks. During drying, sugars present in the cherry break down, leaving amazing flavors in the coffee bean. This natural is particularly clean and vibrant with notes of citrus and tropical fruits. The minimal fermentation impact brings out the sweet, bright acidity of white wine; subtle spices linger, rounding out the experience. Please enjoy this unique coffee from Kenya!
Farm | Mchana Estate
Process | Natural
Variety | SL-28
Elevation | 1600 - 1766 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
Instant Coffee
Regular price
$14.00
SINGLE ORIGIN
NEW - CONCEPT SERIES INSTANT - We took some of our favorite higher end coffees and made them into instant coffee! We cant wait for you to try them.
We put as much care into our instant coffee as we do our roasting. Take our instant and add hot water for instant coffee or even milk for an instant latte.
This item comes with 6 pouches that make 1 - 8oz cup each
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
