Black Original

OriginEthiopia, Colombia

ProcessAnaerobic, Fermentation, Yeast Fermentation

Summary

BLACK ORIGINAL is a blend of Ethiopian and Colombian coffees processed using experimental methods including yeast inoculation, extended fermentation, and ASD (Anaerobic Slow Dry). The coffee presents flavors of fresh lychee, pink rose, citrus orange, floral sweetness, and white tea, with a light to medium body and vibrant acidity. It is developed as an omni roast, performing well across both espresso and manual brewing methods.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

NotesWhite Tea

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The roaster

Terroir Laboratory

Terroir Laboratory is a boutique specialty coffee roaster based in Tangerang, Banten, Indonesia, working across light, medium, and omni roast profiles. Their lineup balances approachable daily drivers—Ethiopia Chocolat, Brazil Chocolate Hazelnut—with head-turning microlots like a Best of Panama 2025 Geisha from Finca Los Cenizos. Creative blends (Purple Haze, Terroir Blossom, BLK26) sit alongside single-origin gems from Nicaragua and Ethiopia. Connected to the Brewboy project, they're clearly obsessive about terroir—letting the land and the producer's story lead the way. No cafe to visit, but beans ship direct from their roastery. For home brewers craving variety across the roast spectrum, this is Indonesian roasting with serious global ambition.

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