#ENDALS

Regular price $18.00

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

ROAST | LIGHT MEDIUM 

ORIGIN | YIRGACHEFFE, ETHIOPIA & CALDAS, 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 the way to Black & White Cafes and wholesale Cafes who create spaces for communities in their own neighborhoods. 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. 

Three years ago, Jeanne Luther was diagnosed with ALS. She has been a core part of the Raleigh Community through the local cafe, 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. That is why we decided this month through the end of October to join their fight to help raise money to #ENDALS. 

Amyotrophic lateral sclerosis (ALS), or Lou Gehrig's disease, is a progressive degenerative disease that destroys the neurons that control voluntary and involuntary muscles. Each day Jeanne’s body weakens to the point where she now spends her days in a wheelchair. ALS is taking her ability to breathe and swallow the more it progresses. She is in pain daily as the muscles in her body continually disappear and her limbs grow weaker every day. ALS is not an incurable disease, it is an 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 every bag sold, we are donating $1 to help fight against ALS. Money will be donated to Duke Hospital ALS Clinic, ALSTDI, Project ALS, and the ALS Association. 

Jeanne has long been a huge fan of big and fruity naturally processed coffee. In fact, natural coffee from Idido was one of the first naturally processed coffees she ever had. This blend combines two naturals from across the globe for one fruity experience. The flavors of blueberries, raspberry candy, and milk chocolate connect us to what Jeanne loves 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 through the Duke ALS Clinic or the ASL Association!


Farm | Idido Natural | Juan Restrepo Natural 

Variety | Various Heirlooms | Castillo, Caturra

Process | Natural

Elevation | 1450 - 2000 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

 


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