GIVING BACK TO HELP END ALS | $1 FOR EVERY BAG

ROAST | LIGHT MEDIUM 

ORIGIN | RIRIPA, ETHIOPIA | KAPCHORWA, UGANDA | RISERALDA, COLOMBIA

COMPONENTS | RIRIPA NATURAL ETHIOPIA | GAMATUI NATURAL UGANDA | MILAN NATURAL COLOMBIA

NOTES | BLUEBERRY, RASPBERRY CANDY, MILK CHOCOLATE

One of our three core values as Black & White is: community. Community extends from our producing partners all over the world, to our own cafés and wholesale cafés here at home. Our local coffee community in the Research Triangle area of North Carolina truly would not be the same without Jeanne Luther and Sola Coffee Café. 

Four years ago, Jeanne Luther was diagnosed with ALS. On April 12 of this year, at age 57, our dear Jeanne went home. Jeanne was a core part of the Raleigh community through the local café, Sola Coffee, and a great friend to several of our own Black & White employees who got their start in coffee at Sola. The Luthers are a special part of our immediate community here at Black & White, and that is why this month through the end of October, we are coming alongside them in their fight to help raise money to #endALS. 

Amyotrophic lateral sclerosis (ALS), or Lou Gehrig's disease, is a progressive neurodegenerative disease that destroys the cells in the brain and spinal cord that are needed to keep muscles moving, eventually leading to muscle weakness, loss of speech, and paralysis. The average life expectancy is 2 to 5 years. Currently, there is no effective cure or treatment to stop disease progression of ALS. ALS is not an incurable disease; it is a severely underfunded one.

This is why we lovingly nicknamed this blend, "We Believe in Jeanne." We believe in the power of community to raise awareness and help in the fight against underfunded research for ALS. For every bag sold, we are donating $1 to help fight against ALS. Money will be donated to ALSTDI, Duke Hospital ALS Clinic, and the ALS Association through Team Dream Foundation.

Jeanne was always a huge fan of big, fruity, naturally processed coffees. In fact, natural coffee from Ethiopia was one of the first naturally processed coffees she ever had! This blend combines three natural coffees from three different producing countries, resulting in one fruit-alicious experience! Flavor notes of blueberries, raspberry candy, and milk chocolate connect us back to what Jeanne always loved about coffee - and her community, by extension. Thank you for helping us support ALS research! And, if you feel motivated to donate further, you can do so at SolaHotMini5K.com.

Producer, Farm, or Washing Station | Haji Betro Wet Mill | Sipi Falls Washing Station | Finca La Riviera & Finca Milan 

Variety | local landraces | sl varieties | catiopia

Process | natural 

Elevation | 1450 - 2000 masl

ROAST | LIGHT MEDIUM

ORIGIN | EL PORTAL, HUILA, COLOMBIA

NOTES | STRAWBERRY CREAMSICLE, ROSE, CLEMENTINE, ORANGE WINE

Fall may be forging forward, but we're still dreaming of sunny days and singing "Strawberry Fields Forever..."

Elkin Guzman comes from a storied history of coffee farming, processing, and selling - his family has been in the business for over 70 years, the latter twelve of which have been largely dedicated to pioneering and perfecting post-harvest processing techniques. For his part, Elkin has championed these efforts, combining different approaches to fermentation and drying techniques which complement the inherent characteristics of each individual lot from their farm in the small village of El Portal, Colombia.

For this Catiope lot, Elkin chose a unique and innovative processing method he calls, "Strawberry Natural." In this process, only coffee cherries which measure above 20 degrees Brix are harvested. They then undergo two rounds of sorting (via flotation and by hand) before being placed in plastic tanks to ferment for 60 hours. After this initial bout of fermentation, a mother culture of microorganisms is added to the tanks. These microorganisms have been fed molasses and strawberries for four days prior to encountering the coffee cherries, which gives them energy for fermentation and contributes flavor to the lot. The coffee is then left to ferment with this strawberry-infused culture for an astonishing 270 hours before being dried on raised beds until it reaches 10.5-11% humidity.

You may have already guessed by now, but it's probably worth noting: this is not a purist's coffee. This coffee pushes the boundaries of what coffee is and what it "should" taste like, and that is the very reason we are so excited to share it with you! It is profoundly flavorful, and the dominant flavor characteristic is... wait for it... strawberries. In the cup, it reminded us of strawberry creamsicle. There are also floral and citrus characteristics, which we perceived as rose and clementine, with a bright, crisp finish that reminds us of orange wine.

Farm | Finca El Mirador

Producer | Elkin Guzman

Process | Strawberry Natural 

Variety | Catiope

Elevation | 1550 - 1750 masl

ROAST | LIGHT MEDIUM

ORIGIN | LA ESTRELLA, RISERALDA, COLOMBIA

NOTES | ORANGE, CHERRY LIMEADE, TROPICAL, CANE SUGAR

Sudan Rume is a varietal believed to have originated in Sudan, Africa - but this lot was grown on an idyllic farm in the Riseralda region of Colombia. That farm, Finca La Riviera, is carefully tended by Julio Cesar Madrid Tisnés, a (very impressive) name that has become synonymous with quality in this up-and-coming coffee powerhouse region. Julio specializes in producing at least seven different varietals at Finca La Riviera, and his careful hand with fermentation has elevated this Sudan Rume lot to a place we didn't even know it was capable of going.

This naturally processed coffee was placed in a tank for several hours before being packed into polypropylene bags at a controlled temperature with restricted oxygen. After fermentation, the coffee cherries were dried in the sun until ideal humidity conditions were reached. Though the process here seems simple enough, Julio's tedious attention to detail at every step has resulted in a unique and highly complex arrangement of flavors.

Like many coffees coming from one of its neighbors in the horn of Africa (we're looking at you, Kenya...), this Sudan-native varietal often has a knack for coming off a bit savory. But, this Colombian-grown lot is juicy and complex and acid-driven, and it's giving off all kinds of island vibes. While many cafés are already serving up PSLs, we are here to bring you one last sip of summer! In the cup, we perceived that lovely arrangement of flavors as orange, cherry limeade, tropical fruits, and cane sugar. You can keep your incessant pumpkin decorations; we'll be over here twirling our tiny cocktail umbrellas.

Farm | Finca La Riviera

Producer | Julio Madrid

Process | Natural

Variety | Sudan Rume

Elevation | 1700 masl

ROAST | LIGHT MEDIUM

ORIGIN | GICHICHI, NYERI, KENYA

NOTES | TART CHERRY, ORANGE ZEST, BROWN SUGAR, BLACK TEA

Kenyan coffee can be a bit... polarizing. With flavor profiles that have a propensity toward the savory (think: tomatoes, herbs), Kenyan coffees are often intensely acidic and very lightly roasted, leaving us with a cup of coffee that sort of shouts at us while we're trying to wake up in the morning. Some people LOVE this unique profile - in fact, the largest exporter of Kenyan coffee almost exclusively exports lots which meet this criteria. But there are others - like many people at our own cupping table - who weren't even sure they liked Kenyan coffees because of this. Enter: Gichichi.

Gichichi Coffee Factory is one of nineteen wet mills which comprise the Othaya Farmer's Cooperative Society (OFCS), located in the central highlands of Kenya. Established in 1950, the OFCS has grown from just 250 farmers to over 15,000 members today, and it employs over four hundred workers at the Gichichi wet mill alone. Here, they use gravity and water in an ingenius way to maximize efficiency: upon arrival at the wet mill, green coffee beans float down man-made water channels where workers are stationed to operate slides, directing the beans to specific stations throughout their processing journey.

Okay, that sounds cool and all, but what about this coffee? What makes it stand apart from that familiar, punch-y Kenyan profile? As is nearly always the case, processing makes all the difference. This lovely washed lot from Gichichi Coffee Factory has what we feel many Kenyan coffees lack: balance. The addition of profound sweetness in the flavor profile of this coffee creates a melody that won't overwhelm your ears - err, your palate - but instead invites you to appreciate each instrument in harmony with one another. The cup manages to balance between a big, full-bodied sweetness (which we experienced as brown sugar) and a bright, citric tartness (reminiscent of tart cherries and orange zest), all while tipping its hat toward that more familiar, herbal savoriness (in this case, like black tea). If you're unsure about Kenyan coffees because of cups you've had in the past, don't worry - this one won't punch you in the face. It changed our minds about what a Kenyan coffee can be, and we invite you to experience it anew alongside us.

Producer | Othaya Farmer's Co-operative Society

Wet Mill | Gichichi Coffee Factory

Process | washed

Variety | SL28 & SL34

Elevation | 1795 masl

ROAST | LIGHT MEDIUM

ORIGIN | EL RODEO, SAN MARCOS, TARRAZU, COSTA RICA

NOTES | CINNAMON SUGAR, CANDIED ORANGE, APPLE CIDER

There are those of us who long for summer to go on and on forever, who actually dread fall as it threatens to take away our pool days and warm, sunny evenings. And then there is, well, the overwhelming majority of everyone else, who start buying up pumpkins and breaking out chunky sweaters the day after Labor Day. For these people - including yourself, I imagine - we are pleased to announce the arrival of our first Costa Rican cinnamon coffee of the season!

Esteban Zamora is no stranger to our menu - you'll recognize his name, and this uniquely processed coffee, from our offering list last fall. Esteban, a mechanical-engineer-turned-coffee-producer processes the coffee grown on his family's five-hectare plantation by hand! The process for fermenting a coffee anaerobically with cinnamon is tedious and long, but Esteban has sees it through beautifully: First, fresh coffee cherries are brought to the wet mill where the fruit is pulped, but mucilage is not washed from the seed. Everything but the cascara (coffee cherry skin) is added to GrainPro bags and combined with 1 kg of cinnamon powder for every 46 kg of coffee cherries. This mixture is left to ferment in an anaerobic environment for six days before finally being moved to concrete patios to begin drying. This drying process is finished in stationary mechanical dryers at the mill because reactions between the cinnamon powder and the mucilage form a seal around the coffee seed, making it more difficult to dry and requiring the use of mechanical dryers. 

The end result is a lovely, exceptional example of how cinnamon coffee can taste. The cinnamon note is - perhaps obviously - a pronounced one. But there's so much more going on in this cup! This coffee isn't merely warm and cozy; it's also vibrantly acidic, sweet, and complex. We experienced these characteristics as candied orange and apple cider. So, go ahead - you have our permission to break out the flannel, start a fire (even though it's probably 90 degrees in Raleigh today), and enjoy a cup of this fall-forward coffee from our friends in Costa Rica. 

Producer | Esteban Zamora

Farm | El Cedro

Washing Station | La Cruz Wet Mill

Process | Cinnamon Anaerobic

Variety | Caturra, Catuai

Elevation | 1600 - 2000 masl

ROAST | LIGHT MEDIUM

ORIGINS | COLOMBIA

NOTES | LEMONADE, MANGO, RASPBERRY CANDY

Five years. Half a decade. A whole hand!

Somehow, it simultaneously feels like a lifetime ago that we opened our doors as Black & White, and also like these last five years have gone by in the blink of an eye. We've seen four world barista championships, weathered a global pandemic, and grown from one small roaster tucked into the back of a leased café space to three-going-on-four café locations and a dedicated roastery space with ample room to roast, teach, and roam.

But, what is far more impressive than the growth of our real estate is the growth of our PEOPLE. We wouldn't be the company we are today without the service of the incomparable baristas, production staff, roasters, managers, media gurus, and salesmen who've nestled their way into the Black & White family at any point over the last five years. We have watched so many of our employees grow from baristas to competitors, from singles to families, from part-time café staff to general managers, and more. We are humbled by their commitment to excellence, and we've spent the past year trying to express our appreciation for them in tangible and meaningful ways. Black & White has taken huge strides this year to become a company that is not only a fun place to work, but also a sustainable one - and we couldn't extend those measures to our people without the loyal and consistent support of our incomparable community (that's you guys!). So, it seems we owe you a big THANK YOU, too.

Each year in September, we curate a very special birthday blend to celebrate the year we've had and to say thanks for being such a huge part of it. Consider this bag a love letter to you, our patrons and our cheerleaders. This year, we decided to showcase a coffee variety that we really love: Pink Bourbon. We chose three lots from two different producers, Sebastian Gomez and Wilder Lasso. Both of these gentlemen are championing innovative and meticulous processing methods in Colombia, and you can find them elsewhere on our current menu offering if you'd like to see and taste more of what they're doing. As for the blend itself, each of the three lots are the same coffee variety (Pink Bourbon) and have the same country of origin (Colombia), sooooo... how different can they be?

The answer, in short, is: very. Each of the three lots we have chosen showcases a unique processing method and highlights its effects on the coffee in your morning cup. Sebastian Gomez - CM Washed brings vibrant acidity, intense clarity, and a lemonade-like juiciness to the blend. Sebastian Gomez - Cold Natural has a very low fermentation impact and brings all the big tropical flavors to the party. Finally, Wilder Lasso - Double Anaerobic Natural brings the funk - its high fermentation impact results in a profile that is wild(er), fruity, and definitely funky.

We took these three coffees - each a stunner in its own right - and blended them with a 40-40-20 ratio, respectively. The result is a coffee which has notes of lemonade, mango, and raspberry candy. It's vibrant and fun and oh-so-fruity, and we think it highlights both the processing methods used in each lot and the flavor profile of the Pink Bourbon variety beautifully. The whole tasting experience reminds us of a raspberry lemonade slushy - which seems like the perfect drink with which to round out summer and say, "Cheers!" to our birthday month - and to all of you.

Components |  Sebastian Gomez CM Washed | Sebastian Gomez Cold Natural | Wilder Lasso Double Anaerobic Natural

Process | Carbonic Macerated Washed | Cold Natural | Double Anaerobic Natural

Elevation | 1800 - 1890 masl

ROAST | LIGHT MEDIUM

ORIGIN | CERRADO REGION, SÃO JOSÉ, BRAZIL

NOTES | ALMOND BUTTER, MAPLE, MANGO, GRAPE JELLY

Words like "organic" and "sustainable" have become big buzz words in the food industry and in popular culture, and specialty coffee is no exception. The problem is, they don't often coexist on the same farms. Those farms which have worked so hard to obtain an organic certification are usually not growing coffee in a way that is environmentally sustainable. The "Our Plot Project" is looking to change that, inviting coffee roasters to come alongside them in a collaborative effort to grow and process coffee in ways that are both sustainable and innovative (and, yes, also organic!).

Here's how it works: Daterra is a massive coffee operation in Brazil, and they've created a really cool concept called the Our Plot Project. Basically, a piece of land was selected for us after we cupped and chose one of the coffee varieties growing on their farm - in our case, Arara. This plot is ours to do with as we please, provided it meets three primary criteria: quality, sustainability, and scalability. Our friends at Coffee Collective in Denmark, who are also participating in the Our Plot Project, outlined these three criteria really well, so we'll let them jump in here:

Quality: First, we need high quality to make the product relevant and interesting for consumers.

Sustainability: Second, it has to be grown in a manner that improves the health of the earth.

Scalability: Finally, it only has real relevance if it can be scaled up to actually have an impact on a large scale.

This year, we decided to explore the different yeasts added during fermentation and their unique effects on the resultant cup of coffee. After harvest, we broke our lot into three microlots, each of which underwent three (slightly) different fermentation journeys. Each of the microlots is an anaerobic natural, but they differ in the yeast that was added to them during that anaerobic fermentation period. The first underwent 60 hours of anaerobic fermentation with only the yeast present in the air - in other words, a yeast-free or wild fermentation. The other two microlots each had a yeast added to them during fermentation: one with brettanomyes claussenii (a bread yeast), and the other with lactobacillus brevis (a sour beer yeast).

After roasting, we found each of the three lots to be a really great example of Brazilian coffee, but we ultimately fell in love with the cup we experienced when we blended all three together. This blend stirs up some nostalgia, giving us all the PB&J vibes! In the cup, we tasted notes of almond butter, maple, mango, and grape jelly. You don't see many Brazilian offerings on our menu, but this one is something special - not only for the way it tastes, but also for the project and purpose it represents.  

Producer | Luis N. Pascoal | Our Plot Project

Farm | Daterra

Process | mixed anaerobic

Variety | arara

Elevation | 1150 masl

ROAST | LIGHT MEDIUM

ORIGIN | QUINDIO, ARMENIA, COLOMBIA

NOTES | ORANGE LIQUEUR, RED SANGRIA, COCOA NIB

When it comes to exceptional and experimental processing methods, Sebastian Gomez is a pioneer. He has been perfecting these unique methods on his farm in the southern region of Quindio for years, and what he's done with this natural Pink Bourbon lot is truly remarkable.

You'll notice at the very first sip that this coffee has been heavily influenced by its processing. EF2 is a unique, multi-fermentation processing method first developed by Felipe and Carlos Arcila, and it has been used here by Sebastian to create a punch-y, fermentation-forward coffee. During this process, the coffee cherries initially go through 24 hours of aerobic fermentation before being sealed in airtight bags and undergoing several stages of anaerobic fermentation. Combined, these various fermentation steps result in a coffee full of body, sweetness, and fruit notes.

Speaking of notes! This cup is a boozy, wild ride. Notes of orange liqueur, red sangria, and cocoa nib overwhelm the palate in the best way possible, and - just like each of those things - it has a depth of body and flavor that carries its own weight. The whole tasting experience has us singing Blake Shelton's Sangria as we sip our morning brew, and we don't mind one bit. 

Producer | Sebastian Gomez

Farm | Finca La Divisa

Process | EF2 Natural

Variety | Pink Bourbon

Elevation | 1800 masl

ROAST | LIGHT MEDIUM

ORIGIN | HERRERA, TOLIMA, COLOMBIA

NOTES | LEMON, MACINTOSH APPLE, FIG NEWTON

Luis Reinoso reserves most of the coffee grown on his 4-hectare farm in the remote valley of Herrara in Tolima, Colombia, for our friends at Madcap Coffee in Grand Rapids. But, they were kind enough to let us snag a few bags this season to share with all of you - and man, did we get a good one! 

Basically, there are two main flavor profiles we tend to associate with washed Colombian coffees: first, there are the big, dense, chocolate-y ones that everyone knows and loves. They remind us of things like baked goods and chocolate-covered cherries. These are fairly easy to find and wildly popular, and we typically showcase them as green-label coffees. But, there is another profile which is harder to find and very different in character - these such coffees are clean, crisp, and juicy, with a vibrant acidity and refreshing sweetness. Coffees with this profile tend to grow at higher elevations and likely to be a Gesha or Pink Bourbon variety. But sometimes, as is the case with this stunning lot from the Reinoso's farm, it's just a beautiful Caturra.

This coffee hits all of the high notes in that second flavor profile described above: it's clean and crisp, fruity and acidic, juicy and sweet. We tasted notes of lemon, macintosh apple, and Fig Newtons. Sipping this coffee reminds us of enjoying a chilled white wine, except, you know... during work hours and such.

Producers | Luis & Yenni Reinoso

Process | Washed

Variety | Caturra

Elevation | 1700-1800 masl

ROAST | LIGHT MEDIUM

ORIGIN | APONTE, NARIÑO, COLOMBIA

NOTES | TANGERINE, GREEN APPLE, TEPACHE

If you've been around here awhile, you might recognize the Aponte Honey label. We have had the privilege of featuring several lots from the Aponte community in southeastern Colombia over the years, but this one is something special. Unlike many of the other lots we've purchased from Aponte, this is a single-farm lot produced by one family in the Inga tribe, Familia Chilito. The coffee they've produced is wildly (see what we did there?) off-profile from other Aponte Honey lots we have had in the past, and we are really excited to share this new flavor experiment with you.

The honey processing method can be thought of as an "in-between" method of processing, compared to washed and naturally processed coffees. Using this method, the coffee is picked and sorted as red cherries before being pulped (removing the skin of the coffee cherry), but the small layer of fruit underneath the skin is left behind. The seeds - with their sticky fruit intact - are set out to dry, either on raised beds or patios. It is this added contact time between the fruit and the seed that, when done well, adds an intense sweetness to honey processed coffees. When done poorly, however, the entire flavor of the coffee will be dulled. It is no wonder, then, that the honey processing method is quite rare in Colombia; in fact, we really only see them regularly coming from the Aponte community in Nariño. There are certainly risks being taken with this method of processing, but the farmers in the Aponte Village navigate those risks beautifully, and this coffee is a stellar result.

Our most recent Aponte Honey lot gave us notes of red cherry, sweet oranges, and brown sugar, for reference. THIS lot, brought to us by the lovely Familia Chilito, is something altogether different. It's, well, wilder. It trades some of that intense sweetness for a more vibrant acidity. In the cup, we tasted tangerine, green apple, and tepache (a fermented beverage made from the peel and rind of pineapples!). The tasting experience is sort of akin to diving into a bag of Tropical Skittles, or sipping a pet nat wine. We hope that sipping this coffee will pique your interest in a relatively rare processing method while also inspiring an appreciation for the farmers and producers who execute that method so beautifully.

Producers | Familia Chilito

Farm | Aponte

Process | Honey

Variety | Blend

Elevation | 1800-2100 masl

ROAST | LIGHT MEDIUM

ORIGIN | URRAO, ANTIOQUIA, COLOMBIA

NOTES | SWEET CITRUS, BLACK CURRANT, CARAMEL APPLE

At 23 years old, Santiago Caro is one of the youngest producers with whom we've ever had the honor of working. Sporting an Armani Exchange polo and a flat bill snapback, Santiago is perhaps an unexpected figure against the backdrop of his family's farm, La Falda, nestled in the Antioquia department of Colombia.

But there's something else quite unexpected in this imagery: the coffee variety growing at La Falda is a rare mutation from Bourbon and Caturra varieties, and it's known as Chiroso. Over ten years ago, Santiago's father, José Arcadio, planted Bourbon Chiroso and Caturra Chiroso trees because he believed them to be more productive. He soon discovered that the coffee those trees produced is truly outstanding, and it has consistently received high marks at Colombia's Cup of Excellence in the years that have followed. 

For his part, Santiago's mission is to help his family see their farm as a flourishing business, and he endeavors to see his neighbors get better prices for their coffees. The key to both of these goals, he explains, is consistent and exceptional processing. They are accomplishing this in large part due to the stainless steel tanks in which this particular Chiroso lot was fermented. After spending five days in the open-air tanks, the coffee was washed and hand-selected before drying.

When you think about it, Santiago can be seen as the very best of two worlds colliding in one person: the "old world" of his family's farm, traditions, and coffee quality; and the "new world" of his own entrepreneurial spirit and curiosity surrounding more advanced and consistent processing methods. The same can be said of this particular Chiroso lot. It is a collision of two coffee powerhouses - the variety's probable origins are in Ethiopia, but this lot is of course grown in the hills of Colombia. This coffee exemplifies the very best of both, taking on the big acidity and sweet citrus notes that we love from Ethiopian coffees while also showcasing the terroir of Colombia with big red fruits (like black currant) and amazing, dense sweetness. The whole experience reminds us of biting into a caramel apple - which is kind of funny, because some might say that's an unexpected collision of two great things, too.

Producer | Santiago Caro

Farm | La Falda

Process | Washed

Variety | Chiroso

Elevation | 1930 masl

ROAST | LIGHT 

ORIGIN | KUBI, GEDEB, ETHIOPIA

NOTES | WHITE FLOWERS, LEMON CURD, FRESH PEACH, HONEY CANDY 

If you've read about our other Ethiopian release this week - a lovely purple-label coffee named Riripa Natural - you've already been introduced to Neguesse Debela. He's the computer-guru-turned-coffee-entrepreneur behind SNAP Specialty Coffee, which seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." To this end, SNAP oversees three washing and processing stations throughout Ethiopia, including the Worka Chelbessa site where we acquired this outstanding anaerobic washed lot. (Neguesse's story of how he left computers for coffee is a fascinating one, and we've written more about it on the Riripa page!)

Worka Chelbessa purchases from 682 farmers in the surrounding villages, but this particular lot was sourced specifically from those smallholders in the Kubi village of Gedeb. The cherries were handpicked at peak ripeness and floated to remove any defects before being depulped and separated. The coffee underwent anaerobic fermentation in GrainPro bags and was then placed on raised drying beds for 10-14 days.

In the cup, you're going to experience everything we love about Ethiopian coffees. In fact, it's exactly what we want an Ethiopian coffee to taste like: full of vibrant floral characteristics, a bright citrus acidity, and really, really sweet. We perceived these characteristics as white flowers, lemon curd, fresh peaches, and honey candy. If Neguesse's primary goal is to show off immaculately processed Ethiopian coffees, this one ticks every box. Cheers.

Farmers | various smallholders 

Process | anaerobic washed

Variety | various landraces

Elevation | 2200 masl

ROAST | LIGHT MEDIUM

ORIGIN | RIRIPA, NENSEBO, WEST ARSI, OROMIA, ETHIOPIA

NOTES | KUMQUAT, RASPBERRY PIE, BLACK FOREST CAKE 

What do coffee and computers have in common?

This isn't the start of a dad joke, we promise! But it is the start of this coffee's story, and the answer is: Negussee Debela. Prior to 2008, Negussee was known as "the computer guy" in his hometown of Addis Ababa, where he ran a successful computer part import company. While in America on a business trip, he tasted a pour-over at a café in Minnesota that changed the trajectory of his career and the object of his entrepreneurial spirit.

Established in 2008, Negussee's new endeavor - Snap Specialty Coffee - seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." They run or partner with three washing and processing stations throughout Ethiopia, including the Haji Betro Wet Mill in Nensebo, West Arsi. That's where we picked up this natural lot, consisting of deliveries from 742 smallholders in the Riripa area.

Upon arriving at Haji Betro, the coffee cherries in this lot were sorted for ripeness and placed on raised drying beds for 15-20 days, depending on the weather. During this time, the coffee cherries are turned daily by hand to ensure even drying.

If you haven't guessed it from the flavor notes, this coffee is an absolute dessert bomb! It's decadent like black forest cake and fruity like raspberry pie! We also tasted a distinctly wonderful kumquat note. This coffee would make an excellent after-dinner pour-over, if you're into that sort of thing. 

Producers | Smallholders in the Riripa area

Washing Station | Haji Betro Wet Mill

Process | Natural

Variety | Local Landraces

Elevation | 1900 - 2100 masl

ROAST | MEDIUM

ORIGIN | GEDEB, YIRGACHEFFE, ETHIOPIA

NOTES | GRILLED PEACHES, GRILLED PINEAPPLE, TOFFEE

This (decaf!) coffee is really, really special to us - it's a project that's been in the works for a long time, and we are so excited to share it with you! Decaffinated coffee has long been maligned in the specialty coffee community, but recent breakthroughs in experimental processing methods have shown us that it IS indeed possible to enjoy a lovely cup of decaf coffee that maintains the majority of its origin characteristics - like a beautiful acidity and amazing sweetness, in the case of this lot from Halo Hartume. The process which has made this possible is called Ethel Acetate Decaffeination. It's a fascinating and confusing science experiment, but at a very basic level: a sugar alcohol biproduct is used as a solvent to help dissolve the caffeine out of the coffee. Until now, we've really only seen this done successfully at a few processing plants in Colombia. When we heard about a plant in Germany that is experimenting with EA Decaffeination, we worked with our good friends at Atlantic Specialty to collaborate with them on this lot from Yirgacheffe, Ethiopia. In fact, as far as we know, this is the only EA decaf Ethiopian coffee available in the US right now!

EA Decaffeination is the lowest-impact decaffeination process we've found, and we believe this lot in particular is an exceptional example of what is possible with this style of processing. In the cup, we taste delicious cooked fruits - grilled peaches and grilled pineapple, making us think of a tropical summer barbecue. This coffee also has depth to it, which we experience on the palette as toffee.

Whatever assumptions you may have made about decaf coffee up until this point, we hope you'll lay them aside and give this one a try. Many passionate, innovative hands and minds played a part in its journey from Halo Hartume in Ethiopia to a special processing facility in Germany, and finally to our roastery in Raleigh, North Carolina. We tip our hat to each of those hands, who are all playing a role in making exceptional coffee available to ALL people - including our fellow decaf drinkers.

Producer | Mijane Worassa

Process | EA Natural

Variety | various landrace

Elevation | 1900 - 2200 masl

ROAST | LIGHT MEDIUM

ORIGIN | KAPCHORWA, SIPI FALLS, UGANDA

NOTES | RED APPLE, CANDIED ORANGE, NOUGAT

We are thrilled to welcome back an old friend to our single origin menu this summer! Thanks to our longstanding partnership with Atlantic Specialty Coffee and its sister company, Kawacom, we have had the privilege of tasting and buying coffee from the Gamatui Community in Uganda for the past four years. Our relationship with Gamatui is a special one, and this year we were able to collaborate with them to bring you three separate offerings from their farms: a washed coffee, a natural, and an anaerobic natural (which was processed specifically for us!). 

Each of the three Gamatui offerings on our menu were processed at the Sipi Falls Washing Station, which is operated by Kawacom. Local farmers from throughout the Gamatui community bring their freshly harvested cherries to Sipi Falls, which manages the washing, drying, and milling processes all together. This cuts down on labor for the farmers and also increases the quality and value of each lot, ultimately resulting in better price outcomes for the farmers of Gamatui.

This lovely washed coffee is a new addition to our menu (while the natural and anaerobic natural offerings are return guests). It's a super sweet, easy-going coffee, with notes of red apple, candied orange, and nougat. It does have a bit of an acid profile, but certainly nothing overpowering. With subtle fruit vibes and a sweetness reminiscent of brown sugar, this coffee is an easy drinker that is sure to become a crowd favorite this summer!

Producer | Gamatui Community, Sipi Falls Washing Station

Region | Kapchorwa, Mt. Elgon, Uganda

Process | Washed

Variety | SL varities

Elevation | 1600-1900 masl

ROAST | LIGHT MEDIUM

ORIGIN | KAPCHORWA, SIPI FALLS, UGANDA

NOTES | NECTARINE, RED PLUM, FRUIT PUNCH

We are thrilled to welcome back an old friend to our single origin menu this summer! Thanks to our longstanding partnership with Atlantic Specialty Coffee and its sister company, Kawacom, we have had the privilege of tasting and buying coffee from the Gamatui Community in Uganda for the past four years. Our relationship with Gamatui is a special one, and this year we were able to collaborate with them to bring you three separate offerings from their farms: a washed coffee, a natural, and an anaerobic natural (which was processed specifically for us!). 

This lot, a naturally processed coffee, was fermented in water for 48 hours before being re-washed and sent off to African-style raised beds for drying. This particular processing method takes much longer than traditional washed coffees and can vary greatly depending on humidity, temperature, and sunlight. While drying, the coffee itself is frequently turned so that an even and precise moisture content is achieved. Once that happens, the skin and pulp of the cherries are finally removed, leaving us with coffee beans which have been noticeably (and deliciously) impacted by the sweet, fruity mucillage of the cherry throughout the drying process.

We have long been fans of the characteristic "big fruit" flavors found in every naturally processed Gamatui lot we've had the pleasure of cupping. But this year, everything is better. This coffee is vibrant and tropical, with notes of nectarine, red plum and fruit punch. It has better acidity, better tactical, better EVERYTHING, than last year's offering. If you have enjoyed this beloved purple label coffee from us in the past, we implore you to give this year's lot a sip - you won't be disappointed. 

Producer | Gamatui Community, Sipi Falls Washing Station

Region | Kapchorwa, Mt. Elgon, Uganda

Process | Natural

Variety | SL varieties

Elevation | 1600-1900 masl

ROAST | LIGHT MEDIUM

ORIGIN | KAPCHORWA, SIPI FALLS, UGANDA

NOTES | CONCORD GRAPE, RED FRUIT ROLL-UP, BOOZY

We are thrilled to welcome back an old friend to our single origin menu this summer! Thanks to our longstanding partnership with Atlantic Specialty Coffee and its sister company, Kawacom, we have had the privilege of tasting and buying coffee from the Gamatui Community in Uganda for the past four years. Our relationship with Gamatui is a special one, and this year we were able to collaborate with them to bring you three separate offerings from their farms: a washed coffee, a natural, and an anaerobic natural (which was processed specifically for us!). 

If you've been around here awhile, you know we tend to geek out over things like processing and fermentation. This third offering from Gamatui is an excellent study in those things! This lot was processed specifically for us, and in doing so we hoped to experience the base coffee - which is very clean and sweet - in more nuanced, dynamic, and intense flavors. To promote the creation of these such flavors, the coffee cherries were placed in GrainPro bags to ferment anaerobically for 72 hours. The result is exactly what we had hoped! Extended time spent in fermentation resulted in a coffee with "big" everything: big fruit flavors, big booziness, and big complexity.

In the cup, you'll taste concord grape, red fruit roll-up, and a booziness reminiscent of rum. This coffee is everything we look for in high-impact fermentation lots - it's complex, dynamic, and wild, and we cannot wait to share this year's lot with you!

Producer | Gamatui Community, Sipi Falls Washing Station

Region | Kapchorwa, Mt. Elgon, Uganda

Process | Anaerobic Natural

Variety | SL varieties

Elevation | 1600-1900 masl

ROAST | LIGHT MEDIUM 

ORIGIN | TOLIMA, COLOMBIA

NOTES | RED JOLLY RANCHER, ORANGE, MILK CHOCOLATE

For brothers Shady and Elias Bayter, farming and family have always gone hand in hand. They grew up watching and learning from their parents, who first grew avocados. In 2012, the brothers turned their eyes to coffee and never looked back. Fast forward to today: Shady and Elias manage a beautiful farm called El Vergel, which sits on the slope of an inactive volcano in the Tolima department of Colombia.

If the Bayter brothers or their farm sound familiar to you, that's likely because they've been taking up a lot of real estate on our menu! Earlier this summer, we released a lovely Yellow Gesha lot from El Vergel, and the red-label Guava Banana we are sharing with you today is a fresh lot from the same farm, and it's been on our menu before. If you missed it last time, we highly recommend you get your hands on a bag this time around - it is an excellent introduction to anaerobically processed coffee for those who have never tried one, and anyone who typically enjoys our red-label coffees will surely find that this one does not disappoint.

Fermentation plays a big role in every lot coming out of El Vergel, and this anaerobically processed Caturra lot is no exception. Elias, who is the Director of Processing, is obsessed (in a good way!) with experimenting with fermentation's effects on coffee flavor profiles. As a result, the coffees coming out of El Vergel are well known for having flavor profiles that are really driven by these incredible, and often experimental, fermentation methods.

That brings us to the coffee itself: this anaerobically processed Caturra lot fits our red label profile so perfectly! It has huge red fruit characteristics, reminding us of red Jolly Ranchers. It's bright and vibrant; you'll also taste oranges alongside those big red fruits (did someone say sangria??). It all comes together with a smoothness reminiscent of craft milk chocolate. This coffee is, in summary, a banger - and with it we say CHEERS! to the brothers Bayter, whose names we look forward to seeing on our menu more and more.

Producers | Shady & Elias Bayter

Farm |  El Vergel

Variety | Caturra

Process |  Anaerobic Natural

Elevation | 1350 masl