William Mora - Natural
ROAST | MEDIUM
ORIGIN | PARRITILLA, TARRAZU, COSTA RICA
NOTES | DRIED CHERRY, MERLOT, CRAFT CHOCOLATE
It has been said that William Mora performs "coffee miracles" in his remote corner of the Talamanca mountain range in Costa Rica. William is a fourth generation coffee producer, and he and his eldest daughter, Hellen, oversee the ambitious project that is Agropecuaria Hellen Wet Mill. Known as "the little wet mill that could," the project which bears Hellen's name has been churning out interesting and noteworthy natural lots for the past eight years - and we are so excited to share one such lot with you today!
Processing: The coffee cherries are handpicked at La Chirascuasca and then escorted to the family's wet mill by William himself. Once there, the cherries are floated to remove lower-density beans and then heaped into a large pile on raised beds to begin the drying process. Throughout their time on the raised beds, the cherries alternate between sitting in these thicker layers and heaps, which slows drying, and being spread out in thin, even layers, to speed things up again.
In the cup: With a boisterous dried cherry note and a finish reminiscent of craft chocolate, we couldn't stop thinking about a glass of Merlot while sipping this coffee. It's rich and warm and comforting, just like the wine - and it might be the only thing getting us through these unseasonably cold days at the cusp of Spring.
Producer | William Mora
Wet Mill | Agropecuaria Hellen
Farm | La Chirascuasa
Process | Natural
Variety | Caturra, Catuai
Elevation | 1700-1800 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.