A decadent and juicy anaerobic washed coffee by Black & White.
Black & White had originally planned to offer this coffee in a cocktail-themed blend, but it was so striking that they released it as a single origin and we can taste why. Anaerobic fermentation is often compared to winemaking methods and innovative producer Ivan Solis combined it with washed processing, delivering results reminiscent of a crisp white wine. We also tasted strawberry, mint, mandarin, carnation, and deep red fruit, with a tropical fruit fragrance, a decadent body, and a sharp, juicy lemon acidity.
Bag Size: 12 oz (340 g)
Origin: Tarrazu, Costa Rica
Elevation: 1,500 - 1,900 MASL
Process: Anaerobic Washed
Roaster Tasting Notes: Green Apple, Orange Zest, Mexican Hot Chocolate
We Tasted: White Wine, Strawberry, Mandarin, Mint, Carnation, Deep Red Fruit
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.
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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.
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.
Start with a 1:16 ratio. 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!
We like to wait 14 days post-roast to brew our coffees at our cafes: the cup’s clarity will increase over time.