ROAST | LIGHT MEDIUM
ORIGIN | RIRIPA, NENSEBO, WEST ARSI, OROMIA, ETHIOPIA
NOTES | LEMON CANDY, FLORAL HONEY, NECTARINE
You might remember Negusse Debela from several other Ethiopian offerings on our menu this year - he's the computer-guru-turned-coffee-producer who has been making all kinds of waves throughout the specialty coffee community in Ethiopia. Prior to 2008, Negussee was known as "the computer guy" in his hometown of Addis Ababa, where he ran a successful computer part import company. While in America on a business trip, he tasted a pour-over at a café in Minnesota that changed the trajectory of his career - and the object of his entrepreneurial spirit.
Established in 2008, Negussee's new endeavor - SNAP Specialty Coffee - seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." They run or partner with several washing and processing stations throughout Ethiopia, including the Haji Betro Wet Mill in Nensebo, West Arsi. Over the summer, we featured another lot from that wet mill, a natural lot from the very same farmers in the Riripa community who supplied the washed lot you'll get to taste with us today.
Processing: Ripe cherries are delivered to the washing station by 742 smallholder farms in the Riripa community. During the washing process, the coffee seeds are pulped from the skin and fruit and then fully submerged in water to ferment for 36-48 hours. This loosens the seed from the rest of the fruit and allows it to be brushed off by agitation. The washed and cleaned coffee seeds are then placed on traditional raised drying beds to dry in the sun for 15-20 days, depending on the weather.
In the cup: This coffee is reminiscent of two things we love dearly: Yirgacheffe coffees, and summer. As the temperatures continue to dip well below freezing here in North Carolina, we thought there might be others out there who wouldn't mind being transported for a moment to a warmer season. This coffee, with all of its florality and citrus characteristics, is capable of doing just that. It's clean and sweet, with notes of lemon candy, floral honey, and nectarines. It reminds us of lemon tea sweetened with orange blossom honey, transporting us to a place that's both warm and nostalgic. Cheers.
Producer | Negussee Debela (SNAP Specialty Coffee)
Farm | Smallholders in the Riripa area
Washing Station | Haji Betro Wet Mill
Process | washed
Variety | landraces selctions
Elevation | 1900 - 2100 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.