Citrus, Fruit Smoothie, Complex Layering, Creamy Body, Long Linger of Sweetness, Thermal Shock Forward! 

Wow this coffee is popping with fruit notes! We find a thermal shock forward presentation of stone fruits (think candied and layered) tied together with a creamy body with a sweet finish. When cooled, the acidity becomes much louder and a citrus acidity perks through in the finish. This coffee will make your entire room smell crazy when you brew and it's one we suggest you share with your friends! This coffee is also a great example of how advanced fermentation impacts the cup and adds complexity. We suggest you let this coffee really cool down to taste how layered the processing is and how the acidity changes with temperature.

We suggest you rest this coffee for at least 2-3 weeks before brewing and taste the brew from varying temperatures! 

From Black & White: 

TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries are floated to remove debris and lower density beans and then hand-sorted for good measure. Next, the cherries are de-pulped before being nestled into large, plastic bins alongside a lactobacillus yeast strain called RN21. Inside those bins, the coffee undergoes a whopping 190 hours of lactic fermentation. Finally, it is thoroughly rinsed with an eco-washer and then dried in a Guardiola for 64 hours, until optimal moisture content is achieved.

TAKE A SIP | The fermentation impact on this coffee is both expressive and delightful, reminding us of some of our favorite thermal shock experiments. The flavors are complex and the texture is creamy, coming together for a tasting experience not unlike a fruit smoothie packed with strawberries, banana, and several grates of orange zest.