The Holiday Blend

Regular price $18.00

ROAST | MEDIUM

ORIGIN | GEDEB, ETHIOPIA; HUILA, COLOMBIA; HUILA, COLOMBIA

NOTES | APPLE PIE, CHERRY CORDIAL, MULLED WINE

Our Holiday Blend may just be our most anticipated blend of each year. It is always incredibly sweet, comforting, and delicious. We're so excited to bring you this year's Holiday Blend and share the story of some producers doing amazing work. As with our Friends & Family Blend, we'll be donating $1 from every bag sold to the International Alliance of Women in Coffee - Brazil Chapter.

http://iwcabrasil.com.br/iwca

This Holiday Blend showcases coffee from one of our longest-running producer relationships and from relationships that we are newly building (but we're excited for more greatness to come). We're taking the best of old and new relationships to bring you a coffee inspired by the homey flavors of Christmas desserts and drinks - rum raisin, spiced cider, cherry pie, and sweet citrus. We think the holiday season can be a great reminder to celebrate all the relationships in our own lives (old and new); what better way to do that than over a lovely cup of coffee?

The majority of the blend components come to us through two well-established relationships - the Worka Chelbesa washing station and Atlantic Specialty Importers. If It feels like you see these names pop up a lot in our coffees it is because we deeply trust these relationships and the coffee is always spectacular. 
Worka Chelbesa's Natural lot is such a clean, sweet coffee that we had to include it in this blend! We can't get enough of the cherry pie sweetness from this coffee. Neguesse Debela and the entire team at the Worka Chelbesa washing station simply do not disappoint. This coffee makes up roughly 40% of the Holiday Blend. 
 
Atlantic Specialty and Lohas Beans helped us pick up an exciting microlot of Pink Bourbon produced by Jhoan Manuel Vergara Ayure of Las Flores in Acedevo, Huila, Colombia. This is our first opportunity to work with Jhoan's coffee; we are stoked about what his Anaerobic Washed Pink Bourbon brings to this blend. Las Flores has been improving their boutique variety offerings since entering the Colombia Cup of Excellence competition in 2006. Under Jhoan's direction, the farm has incorporated low-impact fermentation styles to increase the sweetness and complexity of this already amazing variety. 
 
We're also working with a producing partner you may have seen before, and things are only getting started because Andres Guaca has some brilliant ideas he's bringing to coffee. Cofinet is our exporting partner in bringing a wild cinnamon-natural process coffee from Andres. We're only including around 10% of this coffee in the blend because we just want a touch of berry and cinnamon flavor to compliment the sweetness of the other coffees. 

This blend has been so fun to put together and we are grateful to all of our supply chain partners who have worked with us to make it happen! Happy Holidays from Black & White! 
 

Producer: Worka Chelbesa Washing Station; Jhoan Manuel Ayure; Andres Guaca 

Process: Natural; Anaerobic Washed; Cinnamon-Natural

Altitude: 1800 - 1900; 1730; 1750 - 1850 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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