MEET THE PRODUCER | Every family has one. Unpredictable and unconventional, black sheep often get a bad rap. But if you take the time to get to know one, you'll come to realize they're really a lot of fun. This coffee, processed by our friends at Torch Coffee in Ximeng, China, was lovingly given the name “Black Sheep” for that very reason. Coffee grown and processed in China seldom finds its way to the US, and we feel very grateful to have gotten our hands on this one again this year! TRUST THE PROCESS | This experimental lot underwent a 30-day anaerobic fermentation protocol—and no, that wasn't a typo. Thirty. Days. That process happens in three stages of fermentation. First, the coffee cherries undergo an initial drying period to 35% moisture. Next, they are placed in huge (think, like, tractor trailer-sized huge) sealed tanks, where they undergo fermentation for 20 days. Throughout this hyper-extended fermentation period, the temperature within the seeds is carefully monitored and homogenized, helping to keep the moisture content throughout the coffee homogeneous as well. Finally, they were removed for the final drying stage, to 10–12% moisture content. TAKE A SIP | We've tasted some anaerobic naturals that underwent 30, 48, and even 96 hours of fermentation that are pretty darn funky. It's not difficult to imagine that a coffee undergoing 30 DAYS of anaerobic fermentation would be rendered incomparable, and maybe even undrinkable. But, somehow, the latter is not so with our little Black Sheep. Don't get us wrong—this coffee is bold, intense, and just about as funky as they come. It’s not for the faint of heart and definitely not for those who don’t enjoy a little fermentation impact on their morning cup of joe. It’s boozy and chock-full of red fruits, emanating the sort of saturated sweetness that reminds us of cocktail cherries, rum raisins, and pomegranate molasses. With an equally intense finish that reminds us of dark chocolate, this coffee may not be for everyone, but it has given us a new appreciation for the wild child in every family. Origin | Ximeng, Yunnan, China Producer | Torch Coffee (Marty Pollack) Process | Double Anaerobic Natural Variety | Catimor Elevation | 1400–1600 MASL

MEET THE PRODUCER | Every family has one. Unpredictable and unconventional, black sheep often get a bad rap. But if you take the time to get to know one, you'll come to realize they're really a lot of fun. This coffee, processed by our friends at Torch Coffee in Ximeng, China, was lovingly given the name “Black Sheep” for that very reason. Coffee grown and processed in China seldom finds its way to the US, and we feel very grateful to have gotten our hands on this one again this year! TRUST THE PROCESS | This experimental lot underwent a 30-day anaerobic fermentation protocol—and no, that wasn't a typo. Thirty. Days. That process happens in three stages of fermentation. First, the coffee cherries undergo an initial drying period to 35% moisture. Next, they are placed in huge (think, like, tractor trailer-sized huge) sealed tanks, where they undergo fermentation for 20 days. Throughout this hyper-extended fermentation period, the temperature within the seeds is carefully monitored and homogenized, helping to keep the moisture content throughout the coffee homogeneous as well. Finally, they were removed for the final drying stage, to 10–12% moisture content. TAKE A SIP | We've tasted some anaerobic naturals that underwent 30, 48, and even 96 hours of fermentation that are pretty darn funky. It's not difficult to imagine that a coffee undergoing 30 DAYS of anaerobic fermentation would be rendered incomparable, and maybe even undrinkable. But, somehow, the latter is not so with our little Black Sheep. Don't get us wrong—this coffee is bold, intense, and just about as funky as they come. It’s not for the faint of heart and definitely not for those who don’t enjoy a little fermentation impact on their morning cup of joe. It’s boozy and chock-full of red fruits, emanating the sort of saturated sweetness that reminds us of cocktail cherries, rum raisins, and pomegranate molasses. With an equally intense finish that reminds us of dark chocolate, this coffee may not be for everyone, but it has given us a new appreciation for the wild child in every family. Origin | Ximeng, Yunnan, China Producer | Torch Coffee (Marty Pollack) Process | Double Anaerobic Natural Variety | Catimor Elevation | 1400–1600 MASL