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This year-round offering from Black & White is named as a tribute to coffee’s first origin: a washed Ethiopian that hits the delicate tea and citrus notes we love. We tasted milk chocolate, dried apricot, baking spices, citrus, honey, lemon, black tea, and sugarcane, with a floral aroma and tea-like body.
Bag Size: 12 oz (340 g)
Roast: Medium-Dark
Origin: Jimma and Konga, Ethiopia
Elevation: 1900 - 2200 MASL
Process: Washed Roaster
Tasting Notes: Citrus, Honey, Chocolate
We Tasted: Milk Chocolate, Sugarcane, Baking Spices, Dried Apricot, Honey
All orders ship freshly roasted direct from Black & White within 1-2 business days.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Espresso Recipe
Start with a 1:2 ratio and a brew time around 24 seconds. Funkier coffees may require a longer ratio, sometimes up to 1:3.
Filter Recipe
We tend to brew at or above 205°F with a total brew time of 3 minutes or under. We roast to maximize sweetness and solubility, so you can apply your favorite recipe!
Special Notes
We like to wait 14 days post-roast to brew our coffees at our cafes: the cup’s clarity will increase over time.
Black & White was founded in 2017 by two U.S. Barista Champions. Kyle Ramage and Lem Butler traded competition for collaboration, with a mission to create opportunities for other coffee professionals and make specialty coffee more approachable. They roast out of Raleigh, North Carolina and run three cafes in the Greater Raleigh area.
