THE DEETS
The Black Sheep is the second coffee we've released from China's Yunnan province this year. It's an experimental natural process grown in Ximeng, a lush mountainous area located in the southwest of Yunnan, near the borders of Myanmar and Laos. What makes this coffee unique is the experimental process it undergoes. After harvest, the cherries start with a 30-day anaerobic fermentation, an initial drying to 35% moisture, followed by an additional sealed 20-day fermentation before finally drying to 10-12%.
This coffee comes to us from our pals at Torch Coffee, and let me tell you, friends, the Black Sheep brings the thunder. Torch's extensive fermenting and drying techniques have resulted in massive flavors in the cup. We taste a blackberry acidity up front, with loads of funky berry notes and a thick, dark chocolatey finish. The Black Sheep is a coffee that delivers a wild cup that you won't soon forget!
