Felipe Trujillo - Black Honey

Regular price $22.00




A lifelong learner and bonafide innovator, Felipe Trujillo was a successful CEO before finding a new platform in coffee. A few years ago, he decided to leave the corporate world behind and help his father manage a coffee farm that he'd recently inherited from Felipe's grandfather. Almost immediately, Felipe's curiosity flourished, and he drew a lot of inspiration from the wine industry as he researched fermentation and processing. What began at the hand of his grandfather as a traditional Colombian coffee farm has since transformed into a hub for processing innovation and a classroom for education and mentorship under the careful leadership of Felipe and his dad. 

Processing: This coffee underwent a unique style of honey processing known as Black Honey. First, the coffee cherries spent a whopping 360 hours fermenting in open, wood barrels which were first used for aging rum. During this time, the cherries were re-circulated every eight hours. After fermentation, the cherries were de-pulped without the use of water and finally laid out on African beds to dry for 2-3 weeks, leaving the mucilage intact. This extended time spent in the open air causes the mucilage to turn black as it interacts with oxygen - hence the name of the process.

In the cup: This coffee showcases the typical characteristics of the honey processing method in a big way! It's sweet and juicy, reminding us of nectarines and plums. The body and acidity are distinctly wine-y in nature, and the whole tasting experience reminds us of sipping a natural Gamay.

Producer | Felipe Trujillo

Farm | La Ventolera

Process | Black Honey

Variety | Castillo

Elevation | 2000 masl

Brewing Suggestions For Our Coffee At Home

“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees. 

We do have some tips that have seemed to help most folks, though…

First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments). 

For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!

For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe. 

If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.

Roasting all the coffee in Raleigh, North Carolina

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. 

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