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Covid-protocol

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As you might know, starting 01of June we re-open the shop. We have some information for you regarding the re-opening. The following ‘rules’ will apply starting June 1st, however we also follow the basic rules as stated by the government that already everyone knows. The shop is open from 10.00-17.00u on a daily basisNO RESERVATIONS NEEDED since we only have limited capacityWhen you come to the shop, please be so kind to let us know. We will then ask you some questions about your health and with how many guests you are in total.From there we will assign you a table. It is ALLOWED to sit with two persons at one table, without the recommended 1,5mtr distancing. If you are with more than 2 persons, but you live in the same household (ie. a family) you can sit at one of our designated family tables.If you are with more than 2 persons , but you DON’T live in the same household (ie. friends, student housing) you are NOT ALLOWED to sit with the group at one table. You have to split the group over multiple tables.We will take your order at the table, making sure we don’t have a lot of unnecessary movement in the shop.We will minimise the contact time with you and your guests (if applicable) as much as possible.Please don’t sit at the table for hours and hours, but enjoy your coffee and then give other guests the opportunity to have a seat.Tables and menu’s will be disinfected with high quality cleaning after each visit.We will serve the drinks in porcelain and glassware, it will be cleaned sufficiently with high standards of hygiene.We will look after our own personal hygiene, we hope you do so as well.Please look after each other and yourself. We want you to enjoy our coffees in the most relaxed way as...

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Espresso: Ethiopia Reko Yirgacheffe-1

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Order here! https://blackandbloom.nl/product/reko/ Reko washing station is named after Reko-Mountain, a tall and skinny mountain that towers above the hills of Kochere. Reko, translated in Afaan Oromo, means challenge. It refers to the challenge of climbing Reko-mountain. Masreshu and Faysel adopted the name and its symbolic value. It is their challenge to cultivate the best Yirgacheffe coffee. During harvest, which normally takes place between late October and mid-January, about 850 farmers bring their red cherries to the washing station. The Reko washing station is an example for neighbouring washing stations, they sustain coffee communities and deliver amazing coffee, year after year. Incoming coffee is washed with water from a nearby river, after which are pulped with an old Agard pulping-machine. The mucilage is removed by traditional fermentation, which lasts 36-48 hours depending on the weather conditions. The coffee is then dried on raised African beds for 10-12 days. According to the Reko-team, the success of the washing station is threefold. First and foremost, the training and education of staff and suppliers. A good protocol can only be implemented by equipped staff members and farmers. Testi Coffee gives pre-harvest training to all partners. Secondly, good selection and separation; only red cherries are selected, and processed coffees are kept separate by harvesting-time (early, mid, late), and geographical area (Onancho, Debo, Shashamene, Hamma, Beloya). Finally, monitoring and control; Reko-lots are assigned to professional site managers, whom, with their vast experience in coffee processing, control every aspect of Reko-lots from cherry to warehouse delivery, anticipating on changes and separating deviating...

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Espresso: Guatemala Huehuetenango Mam

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Order here! https://blackandbloom.nl/product/espresso-mam/ Huehuetenango is well-known for its high altitude and consistent weather patterns. The region lies at a nexus of hot air sweeping eastwards from the Plains of Tehuantepec in Oaxaca, Mexico and cool air rushing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps frost in check and enables coffee cultivation at higher altitudes: coffee production at 2,000 meters above sea level is common. These conditions are perfect for producing the sparkling acidity and distinctive fruit flavors of the region. Mam have been farming the land in Huehuetenango for thousands of years. Their traditional farming techniques include using the waste product from their sheep for organic fertilizer, rotating land to give the soil time to recover and harvesting communally. Mam farmers have also traditionally planted a wide variety of crops in a way that best utilizes the sharp altitude changes along Huehuetenango’s steep slopes. Due to its remoteness, most producers in Huehuetenango process their own coffee. Luckily, an abundance of streams and rivers in the region makes Fully washed processing more accessible. Farmers selectively hand pick cherry and pulp it on their farms, usually with small hand-powered or electric drum pulpers. After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways. Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used....

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Filter: Guatemala Fredy Orantes Red Catuai Honey (250gr)

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Order here! https://blackandbloom.nl/product/guatemala-honey/ Over the last four years Primavera Coffee Importers have been working with their  Guatemalan Producers on creating processes and perfecting standards to ensure we can get great coffees from the very difficult Natural and Honey Processes.In a country where 99% of the coffees are washed – this first of all took a lot of convincing. Trust is a big element in the process so that they could get the producers to experiment, which began with very small quantities and ensuring they took notes of drying times, temperature and positioning of the raised beds, in order to cup each lot and give them real time feedback. As water supplies in the world become scarce, it is important to look into alternative processing methods with less water waste. Guatemala’s farmers in their fragile ecosystems understand the need for conservation. Primavera has two agronomists and two Q Processing professionals on the team who have started sharing information about the natural and honey processing methods. We hope that this work will benefit the producers we work with long-term. This year we are proud to offer this special selection of honey and natural Guatemalan coffees – it was an amazing harvest due to very dry weather during which allowed even and consistent drying.  We continuously learn from each harvest, making changes and improvements to the profile so that we can make ever better coffees alongside our producers and importing...

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Filter: Kenya Weithaga PB

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Order here! https://blackandbloom.nl/product/weithaga/ Weithaga factory is part of the New Weithaga Farmers Cooperative Society. New Weithaga consists of four factories: Weithaga, Kahindu, Kianderi and Koimbi. Altogether, New Weithaga services roughly 2800 coffee producers. Weithaga alone has 600 members of which 450 active with an average of 150 trees per farm. The factory services Weithega and Kiiru villages. It was established in 1970s. The washing station together with the drying field occupies a 3 acre piece of land. Rainfall ranges from 1,200 and 1,500 mm annually. Kenya has two rainy reasons, which dictate the crop. Long rains normally arrive from March to May. This will trigger the flowering for the Main (or late) Crop. Harvesting for this crop takes place from October to December. The short rainy season falls from October to late November. These rains will trigger the flowering for the early crop or fly crop, which is harvested from May to July. The factory services producers who cultivate coffee at altitudes between 1500 and 1700 meters above sea level. Predominant varieties are SL28 and SL34 (98%) with only a small percentage of Ruiru 11. The producers deliver their cherries to the central washing station. Weithaga factory then wet processes the coffee in typical Kenyan style. The cherries are sorted on maturity and processed separately per quality group. The coffee is depulped and ferments for 12 hours. Next it is washed and graded on bean density in the washing channels. The highest qualities are soaked for an additional 24 hours in clean water before being carried out into the drying field. The coffee dries on raised beds for an average of 10 days. When the coffee has dried to 11% moisture content, Kenya’s registered marketing agents take the coffee to the weekly auction. In this auction, registered buyers are able to bid on the coffees they liked. Each buyer can take samples from the auction’s sample room to evaluate in his own lab, a week prior to the...

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