2024 Competition Coffee Box
Description
2024 COMPETITION COFFEE BOX SET
INCLUDES | 4 X 100g BAGS
Black & White was born out of barista championships, and those competitions remain an integral part of our story today. Each year around this time, we find ourselves traipsing to event venues all over the country, hugging our far-flung friends and weathering the ups and downs of the competition season together. This year, we had the privilege of cheering on FOUR of our own at the 2024 US Coffee Championships in Rancho Cucamonga, California: Anthony Ragler, Jake McFarland, John Dixon, and Kyle Ramage.
Whether they came "out of retirement" to re-take the stage, or they (claim) this year was their last dance at USCC, each of these men had an important message to share from the competition stage. They also showcased some pretty incredible coffees and the story behind each of them - and it is our joyful privilege to share those very same coffees with you in this set.
_____________________________________________
ABU GESHA - DOUBLE PHASE ANAEROBIC NATURAL
Champion | Anthony Ragler
Producer | Jose Luttrell
Origin | Boquete, Panama
Process | Double Phase Anaerobic Natural
Variety | Gesha
Take A Sip | raspberry, peach, magnolia
Although this coffee underwent a pretty intense anaerobic fermentation protocol, it is remarkably clean and zippy. Anthony has said he prefers coffee that tastes like juice, and this lot stood out to him on the cupping table because it reminded him of Raspberry Peach Snapple.
_____________________________________________
JHONATAN GASCA - THERMAL SHOCK PACAMARA
Champion | Jake McFarland
Producer | Jhonatan Gasca Sema
Origin | Bruselas, Huila, Colombia
Process | Thermal Shock
Variety | Pacamara
Take A Sip | black cherry, sweet lemon, dark chocolate, rainier cherry
Jake approached this coffee with set expectations of how a washed Pacamara lot should taste - and it shattered them. He chose this coffee because it forced him to reconsider his preconceived notions about how a coffee should taste - and because it's freaking delicious.
_____________________________________________
WILTON BENITEZ - PINK BOURBON | NESTOR LASSO - SIDRA
Champion | John Dixon
Producers | Wilton Benitez | Nestor Lasso
Origin | Piendamó, Cauca, Colombia | Bruselas, Huila, Colombia
Process | Thermal Shock
Variety | Pink Bourbon | Sidra
Take A Sip | passionfruit candy, strawberry bon bon, pineapple juice, watermelon candy
When John first tasted Wilton's Pink Bourbon lot, he wanted to invent a brand new happy dance right on the spot, just for that coffee. For USCC, he blended it with Nestor Lasso's funky Sidra lot to create a fruit-forward flavor profile that could previously only be found in a candy shop.
_____________________________________________
JHONATAN GASCA - THERMAL SHOCK PACAMARA (WASHED + NATURAL) | JULIO MADRID - NITRO MAC | JAIRO ARCILA - PEACH
Champion | Kyle Ramage
Producers | Jhonatan Gasca | Julio Madrid | Jairo Arcila
Origins | Bruselas, Huila, Colombia | Risaralda, Colombia | Armenia, Quindio, Colombia
Process | Thermal Shock | Nitro Fermentation | Co-ferment
Variety | | Pacamara | Caturra | Castillo
Take A Sip | complex cherry, watermelon candy, mango, limeade
Curated for maximum flavor complexity, Kyle shared this blend of four coffees in order to showcase producer-led innovation. Heavy on the red fruit and reminiscent of our favorite fruit candies, it's a testament to processing triumphs in Colombia and beyond.
