A deliciously fruity introduction to natural process coffees by Black & White.
This was Black & White’s first ever coffee and we can see why it’s still a beloved cafe staple today, highlighting the rich fruit notes of a classic natural process Ethiopian. This season’s offering has a sweet and slightly boozy character. We tasted mixed berries, sangria, candied orange, and peach rings, with a rosy fragrance, a sparkling tangerine acidity, and a light, syrupy body.
Bag Size: 12 oz (340 g)
Elevation: 1650 - 2000 MASL
Process: Natural and Washed
Roaster Tasting Notes: Red Fruits, Chocolate
We Tasted: Mixed Berries, Sangria, Candied Orange, Peach Rings
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!
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.
Whatever brewing device you’re using, we recommend a 1:16 ratio of coffee to water. Use filtered water and aim for a total brew time between 2:30 and 3:30 minutes. Our biggest piece of advice is to be sure to give the coffee some time to de-gas before brewing: 7-10 days off-roast at least.