The Birthday Blend 2021

Regular price $18.00

ROAST | LIGHT MEDIUM

ORIGINS | ETHIOPIA, UGANDA, KENYA

NOTES | VIBRANT, JUICY, TROPICAL, FRUIT SNACKS

It's been a crazy 4 years of Black & White and while we may still be in the middle of a pandemic, we want to celebrate our amazing customers - thank you for sticking with us! 

We've put together a vibrant and complex blend of some of the best coffees we have available. We are also sharing this coffee at a much lower price then we probably “should” but we want to share a little of that birthday spirit with you all, our community (no matter where you live).

Each of the three coffees of this blend represent an exciting development within the world of specialty coffee. We want to amplify these developments, as they are key aspects of what we are trying to as B&W: exceptional coffee, kept simple. 

Worka Chelbesa CM Washed represents our commitment to a single washing station in a developing region of Ethiopia coffee production. Our significant investment in this washing station and the dedication of our importing partner Atlantic Specialty Coffee have allowed us to request specific processing adaptations. We have always been willing to jump at innovative processing techniques and we believe this coffee will get better each year. 

We have purchased coffee from the Gamatui Community for three consecutive years. This year, we were able to commission 10 bags of high-impact fermentation coffee from the washing station. Gamatui Anaerobic Natural is one superb result from this experiment. This was such a fun coffee to brew side by side with the standard natural lot and the  Hydro Washed lot. 

Coffee from the Mchana Estate gives a glimpse of what specialty coffee in Kenya could look like in a few years time. We hope to be at the forefront of bringing non-washed coffees from Kenya to the table as a way of investing in direct relationships with growing estates in the country. 

Blending these coffees together offers a crazy, vibrant sensory experience that highlights different aspects of coffee production and processing that really excite us. Each coffee has an innovative approach to fermentation and flavor development, making all three a standalone within the respective producing country. This coffee has such a juicy mouthfeel with tropical vibes and it tastes like sweet fruit snacks!

Enjoy this amazing and fun coffee; thank you again for being on this journey with us. Share the love, be safe, tip your service pros!

Components |  Worka Chelbesa CM Washed, Ethiopia | Gamatui Anaerobic Natural, Uganda | Mchana Natural, Kenya

Process | Carbonic Macerated Washed | Anaerobic Natural | Natural

Elevation | 1600 - 1900 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