In 2018 we ran into producer, Paul Kevin Doyle at SCA and loved his approach to experimental processing, variety exploration, and flavor clarity. Over the years we kept in touch and developed a friendship, constantly tasting and seeing if we could work together. Last year we had one if their CM Geshas from his Mikava Coffee Estate in the department of Risralda, Colombia. Paul’s coffee scored a 92.71 in the Cup of Excellence Colombia 2019.
This year we are even more excited to be working with the second farm from Mikava Estates called Marsella (Mar - Say- shuh), Yet another Carbonic Macerated Gesha coffee displaying that distinct "Mikava Clean" natural profile. Still with that same Panama seed stock, but this time at a price point for more people to take part, and at a volume to be around for more than a couple weeks. Not a huge lot, but we will be able to wholesale this coffee to have even more people experience what is possible with Carbonic Maceration.
Italia Sanchez - Anaerobic Washed | Feb Coffee of the Month
NOTES: BLACKBERRY, TROPICAL FRUITS, DATES
Months ago in Peru, a conversation about this style of coffee process started with Tim Hill and Origin Coffee Lab. Origin had noticed that farmers where holding cherry in grain pro bags for extended times as a way to increase cup score, and alter flavor profile. This was a movement directly from the farmers and their communication with each other. A movement started with out direction from buying groups to do so.
This process was mentioned to us at Black & White Coffee, as Origin and Tim Hill knew we were interested in experimental and anaerobic processing. From this conversation came producer Italia Sanchez.
The most common critique of Peruvian coffee is its overall lack of acidity, but this coffee having been processed in "Low Impact Whole Cherry Anaerobic Washed Process" gives this coffee complex acidity and depth of flavor that highlights thedense sweetness making this an exceptional coffee.
We are so happy work with producers who are pushing boundaries and we love when we get to share these special coffees with you. We purchased the entire 18 bag lot from Origin Coffee Lab via Atlantic Specialty.
Producer: Italia Sanchez
Process: Anaerobic Washed
Variety: Bourbon, Caturra
Note: We roast and ship on Tuesdays and Fridays
El Vergel - Anaerobic Natural
NOTES: PEACH JAM, RED SANGRIA, MILK CHOCOLATE
We have worked with the team at Colombian Coffee Club for the last couple years largely sourcing from pretty insane anaerobic natural coffees. Most of this has been their El Eden Java, but also some of the Gesha that they produce.
This coffee is that same intense anaerobic natural process but applied to the Caturra seeds that are planted closest to the mill. To say we are impressed with what the team at El Vergel is able to do with 1300-1450 MASL would be an understatement.
These elevations are not typical for Specialty Coffee production in Colombia, but theColombian Coffee Club seem to have unlocked the code to produce vibrant and flavorful coffees at this elevation. Much of this is due to their commitment to anaerobic fermentation. The coffee is held in sealed tanks until the PH reaches 4.5 and then the coffee is taken to raised drying beds and "intermittently" dried as naturals. The exact nature of this intermittent drying was not shared, but they believe this to be a crucial part in flavor profile creation.
The anaerobic natural process gives the coffee a huge fruit character, with peach jam, big almost boozy red wine and a lovely lingering sweet chocolate. If you like natural processed coffee and want to try something that is on another level, this is your chance at a reasonable price point.
Producer: Nuestra Family
Process: Anaerobic Natural
Elevation: 1350 MASL
Note: We roast and ship on Tuesdays and Fridays
Gesha Village Washed
SINGLE ORIGIN | DIRECT PARTNERSHIP
BENCH MAJI, GESHA, ETHIOPIA
NOTES: WHITE FLOWERS,VIBRANT CITRUS, HONEY
Gesha Village has always had a special place with us here at Black & White Coffee. The Gesha Village is a project with a clear and distinct vision to produce the most amazing coffees possible, and have been wildly popular in the competition circuit. It started as a coffee documentary project from Rachel Samuel and Adam Overton, who after gaining permission from the local Meanit Shasha Woreda people to plant wild seeds harvested from the Gori Gesha Forest.
The farm is home to more than 30,000 native shade trees and 700,000 coffee trees with half descended from the Gori Gesha forest seeds. The lot we were able to obtain through last year from our friends at Genuine Origin was the highest scoring coffee we have brought into the Black and White Coffee family. We are excited to offer this amazingly clean and complex natural processed coffee, that we were able to work directly with Adam at Gesha Village to buy direct with help from Trabocca.
Kyle and Adam have cultivated a friendship of sharing information and chatting about the possibilities of the speciality coffee market. Both of them share an amazing love for Ethiopian coffee along with the Gesha Variety that they both love so very much. All of this adds to the beautiful complex and juicy cup with notes of soft fruit, delicate florals, intense tropical citrus and an even syrupy sweetness throughout.