{"title":"Black Label Archive","description":"","products":[{"product_id":"r-stefan-muller-chilled-washed","title":"Stefan Muller - Chilled Washed","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSix years ago, Stefan Muller purchased a plot of abandoned farmland from his father-in-law. Looking out over the landscape then, he could already envision the rows and rows of productive coffee trees, thriving under the shade of other native crops, like avocado, chirimoya, and orange trees. Stefan and his wife built that vision from the ground up, planting and nurturing over ten varieties of coffee on the land that is now called Hacienda Bajo Mono. Today, Stefan's vision continues to expand and evolve as he enlists the help of his grown children for things like marketing, and as he works to create his own sustainable fertilizer, using coffee pulp leftover from processing as the principal ingredient. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis lot, grown under the watchful eye of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eStefan at Hacienda Baja Mono\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, has been processed in collaboration with our friends at Creativa Coffee District. Known for their excellence in processing, CCD endeavors to \"spark collaboration in the coffee industry and beyond,\" and we have been the giddy recipients of many of those collaborations since they began working in Panama in 2018. Each lot of ripe cherries arriving at their mill is assigned to one of four carefully constructed fermentation designs, each with varying levels of fermentation impact.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor Stefan's special Gesha lot, CCD chose their ode to the beer industry, a unique style of anaerobic fermentation called \u003cem\u003eChilled Washed.\u003c\/em\u003e Here, the coffee cherries are placed in large steel glycol chillers, which are used in the beer industry to ferment, well... beer. These large vats are double-walled, and a liquid called glycol is situated in the middle. The glycol is kept at a rather chilly temperature, thus cooling the environment inside and slowing down fermentation. This keeps the fermentation from getting a little too out of hand, tempering the funkiness of the flavor profile to one that is restrained and clean, rather than polarizing and lip-puckering. After about 72 hours of chilled fermentation, the coffee cherries are laid out to patio-dry for 38 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee is supremely confectionary in nature, with notes like lemon cake and peaches \u0026amp; cream. The whispers of the Gesha variety are present here as soft florals, similar to the small white flowers you find blooming all over bushes in early spring. As the coffee approaches a pleasantly\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ewarm\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etemperature, the profile is predominantly fruity, with more peaches and additional notes of tropical mango and cherry, with a juicy texture. The coffee is sweeter here, and also more acidic, with those floral characteristics picking up steam a bit, too. When \u003cem\u003ecool, \u003c\/em\u003ecomplex citrus notes take center stage, reminding us of oranges, meyer lemons, and limes. The profile is bright and heavily citric, reminding us of a white wine like the French Picpoul. The lingering sweetness at this temperature reminds us of white sugar, and the finish is long and pleasant - just as every last sip should be. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBaja Mono, Boquete, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Stefan Muller\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Hacienda Baja Mono\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Chilled Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1500 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":46021137137977,"sku":"","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/StefanMuller_BL_online_3x-100.jpg?v=1690924539"},{"product_id":"r-bersi-sagastume-and-edwin-pineda-natural-sl-28","title":"Bersi Sagastume and Edwin Pineda - Natural SL 28","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWith this coffee, we have the distinct pleasure of featuring two members of the most renown producing families in Honduras - and they married each other! Bersi Sagastume is the daughter of third-generation producer and Sagastume family patriarch, Pedro Sagastume. \u003c\/span\u003eThe Sagastume family has spent decades building something of a coffee empire in the Santa Barbara region of Honduras. In recent years, Pedro has divided his farms into multiple lots and given many of them to his children to manage and cultivate for themselves - including El Pozo, which is now owned and overseen by his daughter, Bersi.\u003c\/p\u003e\n\u003cp\u003eIn turn, Edwin Pineda is a member of the beloved Pineda family, and we've featured coffees from many of its members over the years (including our friend Benjamin Paz, who also has his name on a black label release this week!). Due to some logistical hoops in Honduras, this SL28 lot had to be entered in Edwin's name at the 2023 Honduras Cup of Excellence, where it took 21st place. Nevertheless, Bersi, Edwin, and their storied families each played an important role in its production and success, and we feel their credit is due in equal parts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e The seeds which yielded the coffee trees that produced this lot were transported from Kenya to Honduras, and the resultant fruit maintains much of that characteristic Kenyan, SL28 variety. After being picked at peak ripeness, the coffee cherries were hand-sorted for quality and placed directly on raised beds for drying, until optimal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eIn the spirit of Cersei Lannister, this coffee has us demanding, \"More wine!\" When \u003cem\u003ehot, \u003c\/em\u003eit most reminds us of a natural red wine, with plenty of red berries, currants, and just the right amout of funk. Combined with the presence of baking spice notes and a sweetness like brown sugar, it also makes us think of mulled wine. A lovely acidity, like lime zest, is noticeable here but is about to get turned up to eleven.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, acidity and funk factor get turned up a notch, and the coffee still reminds us of red wine, but perhaps more accurately of an orange wine. Some folks at the cupping table even likened the experience to tasting Wine Gums (yes they do exist), calling out those wine-y characteristics paired with fruit notes like red plum and blueberry. \u003c\/p\u003e\n\u003cp\u003eAcidity reaches its peak when the coffee \u003cem\u003ecools,\u003c\/em\u003e and this vibrant profile now reminds us of a natural white wine. The variety really shows off its roots here, with notes of currant and blackberry giving all kinds of Kenyan vibes.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Bersi Sagastume \u0026amp; Edwin Pineda\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Pozo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e SL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1550 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"Default Title","offer_id":47637467529529,"sku":"BWSO-EdP-2810","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BersiSagastumeEdwinPineda_online_4x-100.jpg?v=1701805564"},{"product_id":"r-letty-burmudez","title":"Letty Bermudez - Thermal Shock Gesha","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eDiego Bermudez needs no introduction in many specialty coffee circles. Known for understanding processing in a way that few producers do, there was a time when Diego was accused of \"cheating\" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result, not only of the coffee variety being used, but of Diego's innovative and science-laden processing methods. His use of primary and secondary fermentation has produced some of the \u003cem\u003ewildest\u003c\/em\u003e flavor experiences we've ever enjoyed at the cupping table, and today's release is no different. Named in honor of his daughter, Letty, this stunning (and surprising!) Gesha lot has a lot to teach us about what is possible in processing [insert nerd emoji]. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs already mentioned, Diego Bermudez is a bit of a processing chemist, and this coffee is certainly a testament to the success of his science experiments. The processing method used on this Gesha lot includes a dizzying number of steps and calculations, including 60 hours of aerobic fermentation in a pressurized tank, 36 hours of anaerobic fermentation in mucilage (alongside added Leuconostoc bacteria), a thermal shock and - at last - 29 hours in the Enigma dryer, or until 10% humidity is reached. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eIn a pretty uncommon turn of events, this coffee becomes less complex - but more nuanced - as it moves from hot to cool. When \u003cem\u003ehot, \u003c\/em\u003ethis coffee is at its most complex, really highlighting the effects of that double fermentation. The aromatics are loud, the body is heavy, and it's incredibly tropical (think: red grapes, peaches, mangoes, strawberries, and guava). The sweetness at this temperature reminds us of unrefined panela sugar.\u003c\/p\u003e\n\u003cp\u003eAs the cup approaches a pleasantly\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ewarm\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etemperature, the acidity and sweetness both ramp up, the texture becomes silky, and the flavors more juicy. Sipping the coffee at this temperature makes us think of sipping sweet peach tea.\u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003ethe effects of processing fall away and give way to a real spotlight on this beloved variety. It's somehow even MORE acidic and sweet than at the warm temperature, and the coffee transforms into something simpler, but also more elegant. That peach iced tea note is still present, but that quintessential Gesha florality takes flight here - think cherry blossoms and jasmine. The whole drinking experience is a real journey, entering the room as the life of the party and ending the evening as the bell of the ball. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ePiendamó, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Diego Bermudez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca El Paraiso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Double Fermentation Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1960 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":47986562892089,"sku":"BWSO-LeB-TS10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":47986562924857,"sku":"BWSO-LeB-TS12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/lettybermudezThermalShockGesha_online_3x-100.jpg?v=1706718307"},{"product_id":"r-nestor-lasso-thermal-shock-sidra","title":"Nestor Lasso - Thermal Shock Sidra","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e At ages 23 and 25 years old, Nestor and his brother, Adrian, are some of the youngest players in the game right now! They partnered with a fellow son-of-a-coffee-farmer, Jhoan Vergara, to create the farm known as El Diviso, where today's Sidra lot was grown. Though their parents were commodity coffee farmers, Nestor \u0026amp; co. have taken a profound interest in specialty coffee production, in part because of its potential for real economic development - but also because they each have a passion for coffee production in general and experimental processes (like thermal shock!) in particular. By combining their knowledge and experience to improve production quality, Nestor, Adrian, and Jhoan hope to help other farmers and producers see that coffee is \"a much more noble product than perhaps it seems.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the coffee cherries are oxidized for twelve hours at a controlled temperature of no more than 25 degrees Celsius. Then, it's off to their first round of fermentation in an anaerobic environment for 50 hours. After this, Nestor and his team repeat those steps, placing the coffee in an open-air tank for a second round of oxidation (20 hours) and then another round of anaerobic fermentation (30 hours). Lastly, they undergo submerged fermentation with the musto collected during oxidation. Finally, the cherries are placed in a masquesina to dry until a moisture content of 11% is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee is delightfully fruity and tropical, with notes like watermelon, dragonfruit, passionfruit, and mango. There's also a wine-y character about it that reminds us of red wine, or even sangria \u003cem\u003e(side note: is it summer yet?)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, the sweetness takes on a more candy-like profile (think hard strawberry and watermelon candies, like Jolly Ranchers). Mango prevails, and pineapple is introduced here. Red wine gives way to orange wine as the funk factor ticks up a notch.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e cool,\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e the body is round and full, and acidity is more apparent: all of those fun fruit flavors prevail (like mango and dragonfruit), but many of them become more crisp in profile (think tart strawberry, and tart watermelon. The sweetness here reminds us of passion fruit candy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTaken as a complete cup, this coffee tastes something like watermelon wine \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e(though Lainey might have a slightly different beverage in mind...)\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e, strawberry candy, and pineapple juice. It reminds us of summer, kudzu vines, and a gas station sugar rush, and we delight in every sip. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eCheers.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Nestor Lasso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Diviso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Sidra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1750 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":48202814030137,"sku":"BWSO-NeL-TS10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":48202814062905,"sku":"BWSO-NeL-TS12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/NestorLasso_THermalShock_online_2x_7009d86d-6089-48c6-9371-3c994e9ef291.png?v=1709735161"},{"product_id":"r-la-palma-y-el-tucan-the-gesha-blend","title":"La Palma Y El Tucan - The Gesha Blend","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eLa Palma Y El \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eTucán\u003c\/span\u003e is a longtime friend of the Black \u0026amp; White family, and if you've been around here awhile, you've likely seen their name printed on several of our labels over the years. They pioneered anaerobic processing methods in Colombia years ago and still produce arguably the best anaerobic washed coffees we've ever tasted! Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they feature so prominently on our menu. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eWe have had the privilege of visiting their farm in the foothills of \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eCundinamarca\u003c\/span\u003e many times over the years, including a special trip with all of our roasters last fall. It was on that trip where we tasted these two bio-innovation Gesha lots (one washed, and one natural), and decided to do a little experiment. The kind folk at La Palma were \u003cem\u003every \u003c\/em\u003ehesitant to let us blend these two coffees, but the head of QC's wrath was quieted when she tasted the result. Both lots were good, but each of them had a piece missing - but when blended together, they became something really special.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eThese two lots are made all the more special by a unique anaerobic processing method known as Bioinnovation, which was developed by La Palma's own Sebastian Villamizar. Inspired by traditional wine fermentation methods, Sebastian buried clay pots in the forest floor to control temperature. Inside, he mixes perfectly ripe coffee cherries with a microbial-rich compost that is made at La Palma and serves as an organic and biodiverse fermentation substrate. The coffee cherries are left to ferment in the clay pots for for about 100 hours before being removed to dry on raised beds (in the case of the natural lot) OR rinsed in parchment and then set out on raised beds (in the case of the washed lot), until 10-10.6\u0026amp; moisture content is achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTAKE A SIP | \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt the cupping table at La Palma, we found the washed Gesha lot to have lovely floral and citrus components, while the natural lot was fruity, tropical, and complex. Together, they create a blend that showcases everything we know and love about Gesha as a variety. You'll experience a delightfully floral aroma, taste stone fruits like mango and cherry, and enjoy a complex acidity that you'll be hard-pressed to find in any other cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e__________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCundinamarca, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLa Palma Y El \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eTucán\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Bioinnovation Natural + Bioinnovation Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1730 - 1770 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":48428536791353,"sku":"BWSO-LPT-BL10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":48428536824121,"sku":"BWSO-LPT-BL12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/La_Palma_y_El_Tucan_The_Gesha_Blend_Online.png?v=1718652191"},{"product_id":"r-la-palma-lactic-gesha-lot-35","title":"La Palma Lactic Gesha - Lot 35","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eLa Palma Y El \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eTucán\u003c\/span\u003e is a longtime friend of the Black \u0026amp; White family, and if you've been around here awhile, you've likely seen their name printed on several of our labels over the years. They pioneered anaerobic processing methods in Colombia years ago and still produce arguably the best anaerobic washed coffees we've ever tasted! Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they feature so prominently on our menu. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eWe have had the privilege of visiting their farm in the foothills of \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eCundinamarca\u003c\/span\u003e many times over the years, including a special trip with all of our roasters last fall. It was on that trip where we tasted this lactic fermentation lot, and you've actually seen it on our menu before! Originally, we blended it with a second Gesha lot from La Palma and offered it as \"The Gesha Blend.\" This time around, we decided this coffee deserves to stand on its own - and we think you'll agree at first sip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being picked at peak ripeness, the coffee cherries are transported to the mill and hand-sorted for quality. Next, they are placed in sealed tanks to undergo lactic fermentation, wherein bacteria are starved of oxygen and feast on the lactic acid-rich carbohydrates found in the coffee's mucilage, resulting in the unique and remarkable flavor profile described below.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee is heavily floral - think bergamot and rose. The acidity is like sweet citrus, reminding us of lemon curd. There's this really lovely vanilla thing happening, which complements the peach stone fruit note to give us something like peaches and cream.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly\u003cem\u003e warm\u003c\/em\u003e temperature, both the vanilla-like sweetness and the citric acidity increase, and that bergamot florality prevails. That stone fruit note has transformed into something more like cherries, and fleshy orchard fruits (like pear and macintosh apples) can be perceived here.\u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003ethis coffee has us seeing RED - red plum and back cherry have entered the chat. Even at this temperature, it's still floral and aromatic, reminding us now of something more herbal, like spruce and earl grey tea. Here, we're left with a sipping experience akin to apple cider - it's crisp and fruity, refreshing and sweet.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCundinamarca, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLa Palma Y El\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eTucán\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Lactic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1730 - 1770 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":49721113379129,"sku":"BWSO-LaP-3210","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":49721113411897,"sku":"BWSO-LaP-3212","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Lapalmayeltucan_onlinecard_3x_a8d1ab72-a6b2-40dc-a0a2-1c37c05ead8f.png?v=1723081818"},{"product_id":"r-jhoan-vergara-thermal-shock-java","title":"Jhoan Vergara - Thermal Shock Java","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eComing from a long line of coffee producers in Colombia, Jhoan Vergara left high school at 15 years old to attend SENA, where prospective coffee producers go to learn the craft. Jhoan's early interest in coffee quality and processing experimentation has led to his farm, Las Flores, being named among the \"holy trinity\" of coffees coming from Lohas Beans (alongside Nestor Lasso's El Diviso, and the Gasca brothers' Zarza). His unique processing protocols, such as the low-impact thermal shock described below, have led to some really impressive lots in recent years, and we feel very honored to have commissioned this particular Java lot in conjunction with Know Where Coffee and Lohas Beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eAfter being picked at peak ripeness, the coffee cherries are oxidized for twelve hours at a controlled temperature before undergoing anaerobic fermentation for 50 hours. Then, they undergo a second round of oxidation in open-air tanks for an additional 20 hours. Round two of anaerobic fermentation lasts for 30 hours, after which the coffee undergoes one final round of fermentation - this time submerged  with the \u003cem\u003emusto \u003c\/em\u003ecollected during oxidation. Eventually, the cherries are placed in a masquesina to dry until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee is a certified berry BOMB. Think: strawberries, blueberries, and raspberries. The acidity is fresh like complex citrus here, and the coffee is intense in a wine-y kind of way - combining with all those berry flavors to give us a sipping experience not unlike sangria. Cocoa nib is also prevalent at this temperature, mingling with all those berry flavors in a way that reminds us of chocolate-covered raspberries. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm \u003c\/em\u003etemperature, the berries drop off a bit to make room for bigger citrus, and lemon verbena takes the stage. Both the wine-like body and distinctive cocoa nib note persevere, but the cup as a whole becomes fresher and more tart at this temperature. \u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003ethis rare variety's characteristics are really put on display as the coffee becomes more herbal and remains very citric. Cocoa nib gives way to something smoother, like craft chocolate, and that play between citrus and chocolate reminds us of  something delightfully nostalgic: Terry's Chocolate Oranges. At this temperature, intensity quiets and freshness peaks, sipping less like sangria and more like a sparkling strawberry soda.  \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jhoan Vergara\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Las Flores\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Java\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 2000 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":49996806619449,"sku":"BWSO-JhV-TS10","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BL_JhoanVergara_ThermalShockJava_cardonline_4x_adc6fb7e-00df-4829-81c5-bb2b40b4d6b1.png?v=1727876978"},{"product_id":"r-benjamin-paz-washed-gesha-oct-2024","title":"Benjamin Paz - Washed Gesha","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur relationship with Benjamin Paz began long before we opened the doors of Black \u0026amp; White. One of our owners, Kyle, first met Benjamin back in 2015 through a mutual friend (Kevin Bohlin, the mastermind behind Saint Frank Coffee in San Francisco - we can't recommend them enough!). Benjamin's mission to help roasters buy high-grown, single-producer, and (often) single-variety lots from the Santa Barbara region of Honduras has resulted in a beautiful and fruitful relationship with us, and we are thrilled to introduce one of his coffees as our second-ever black label release from Honduras (the first was also one of Benjamin's coffees, if that gives you any idea how highly we regard this storied producer).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis lot underwent traditional Honduran Washed processing protocols.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee features soft florals and subtle stone fruit, like cherry. It's vibrant and bright, with a great acid structure that reminds us of Meyer lemons. Vanilla can also be perceived at this temperature. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm \u003c\/em\u003etemperature, it becomes more tropical in character - reminding us of several yellow tropical fruits, like mango, passionfruit, and papaya. Texture softens as acidity soars, becoming zesty in nature, like green apples and orange zest. \u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool,\u003c\/em\u003e florality takes center stage, showcasing some familiar notes (like magnolia) alongside some more interesting ones (like chamomile, lavender, and rose hips). It's clean and sweet at this temperature, reminding us of all the Gesha coffees we've loved before this one - more than a few of which were cultivated by Benjamin's careful hand.\u003c\/p\u003e\n\u003cp\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Benjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1680 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50044092809529,"sku":"BWSO-BeP-WG10","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BenjaminPaz_onlinecard_4x_a4764b3e-28b9-4ecc-b20a-d92740807e0c.png?v=1729178245"},{"product_id":"r-jorge-jimenez-x-lamastus-estate","title":"Jorge Jiménez - ASD Natural","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThis gorgeous Gesha lot was grown by Boquete native Jorge Jiménez, nestled high in the Chiriquí Highlands. Jorge has learned from and worked with some of the best in the game, and we are so excited for this new partnership with him!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe unique terroir in which this coffee grows is heavily responsible for its equally unique - and utterly distinguished - flavor profile. However, it is the slow, steady, and careful way this lot was processed that elevates it above others at our cupping table. In this specific method of anaerobic processing (called Anaerobic Slow Dry, or ASD), the coffee is anaerobically fermented at elevation for 168 hours before being sun-dried on raised beds. This style of fermentation requires a very careful and discerning hand, and Jorge has executed it beautifully.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot,\u003c\/em\u003e this coffee exudes a floral aroma like magnolias and lavender, and also something resembling cocoa nibs. It's heavy on the tropical fruit and wine-y characteristics at this temperature, reminding us of red sangria.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm \u003c\/em\u003etemperature, everything from acidity to sweetness to funk gets turned up a notch. It's still floral at this temperature, but it reminds us less of sangria and more of natural wine at this temperature. The finish is long and sweet, like a bite of craft chocolate.\u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003ethe acidity ticks up one last time, combining with that earlier sweetness to give us something like pineapple jam. It's still rather boozy at this temperature, reminding us of a funky pet nat at the start and port on the finish. It's still chocolatey here, too, leaving us with the familiar flavor or Raisinets as we swallow our final sips.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBoquete, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jorge Jiménez \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003eFinca Cabecera\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Anaerobic Slow Dry (ASD)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1575-1600 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50114782789945,"sku":"BWSO-JoJ-LE10","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JorgejimenezASDNatural_onlinecard_4x_aa1fd908-ff2e-474b-9fc5-be72a874a22c.png?v=1731070540"},{"product_id":"r-arturo-paz-coe-7","title":"Arturo Paz - COE #7","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eIn specialty coffee circles, the Paz family in Honduras likely needs no introduction. Our buddy, Benjamin Paz, is likely the most familiar to you - he's been featured on the Black \u0026amp; White menu numerous times over the years. Outgoing and gregarious, you might think that Ben is the sole star of his family's dry mill and export company in Santa Barbara, San Vicente Coffee Exporters. But actually, there's a quieter, shyer unsung hero of the family business as well: his name is Angel Arturo Paz, and he took 7th place in the Honduras Cup of Excellence this year. \u003c\/p\u003e\n\u003cp\u003eA third generation coffee producer himself, Angel is quiet, charming, and very devoted to his large extended family. He and Benjamin started formally working together in 2012, when they began cultivating coffee on small plots of farmland in a very rural part of Santa Barbara. Today, Angel serves as the chief of quality control at San Vicente, and he continues to participate (and thrive!) in COE, with which he's been involved since its inception. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis lot underwent traditional Honduran Washed processing protocols. The result is a straight over-the-plate, very low-fermentation impact Gesha lot, and honestly, it couldn't be lovelier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee makes sure you know it's a Gesha straightaway. The aroma is sweet and heavily floral, reminding us of bergamot and jasmine. Delicate stone fruit, like peaches, and citrus fruits, like oranges and lemons, are readily apparent. The sweetness is almost confectionary here, reminding us of vanilla pound cake. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm \u003c\/em\u003etemperature, acidity increases and the texture becomes more rounded. All those Gesha characteristics still shine, with the addition of more (dried) stone fruits this time - like peaches, plums, and cherries. We enjoy this coffee top to bottom, but it's particularly incredible at this temperature. \u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool\u003c\/em\u003e, acidity peaks as the whole tasting experience becomes more citric and tropical. The texture softens to silky and the florality lingers, reminding us of sipping white tea.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Angel Arturo Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Itacayo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1550-1730 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50214195396921,"sku":"BWSO-COE-AP10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50214195429689,"sku":"BWSO-COE-AP12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/ArturoPaz_COE7_online_4x_59d901a3-93d9-47f5-b329-ad01ce457baa.png?v=1733323926"},{"product_id":"r-finca-deborah-nirvana","title":"Finca Deborah - Nirvana","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eOver a decade ago, Jamison Savage left the United States and his career in finance to pursue specialty coffee production in the Panamanian forest. That genuine leap of faith has certainly paid off, due in large part to Jamison's relentless pursuit of excellence and insistence on innovation. Since 2016, coffees from Finca Deborah have featured prominently on the World Barista stage, with all three of the top spots this year going to competitors who used one of Jamison's coffees - and\u003cem\u003e this \u003c\/em\u003ecoffee in particular took second. Today, Jamison is considered one of the most prolific coffee producers in the world - and one sip of this uniquely processed Gesha lot will likely have you nodding your head in quiet agreement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWHAT MAKES IT SPECIAL | \u003c\/strong\u003eFinca Deborah sits at 1900 meters above sea level, making it one of the highest-altitude farms in the Volcán region of Panama. The Gesha trees grown here seamlessly integrate into the surrounding cloud forest. The ecosystem has a consistently high humidity while temperatures at night can cool dramatically. These lower temperatures slow the maturation of the coffee cherry and drive more sugars out of the tree and into the cherry, making for a more complex and sweet cup. The farming operation coexists with this ecosystem by not applying any pesticides or other chemicals which could interrupt the diverse and often rare wildlife that call the area home. Additionally, all picking is done by hand and the processing operation is powered by on-site solar energy production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e Similar to carbonic maceration, Jamison's \u003cem\u003eNirvana\u003c\/em\u003e process utilizes gas injection into a pressurized chamber - in his case, nitrogen. After being picked at peak ripeness, the coffee cherries are de-pulped and then loaded into sealed stainless steel tanks. There, nitrogen is injected into the fermentation environment, which serves to intensify both aromatics and flavor in the resultant cup of coffee. The lot is then dried as a natural until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003eeverything about this coffee is big: big florals, big passionfruit, big red fruits, and big, vibrant acidity (like bergamot). It is most similar to red wine at this temperature, showcasing a lovely - and illusive - grape note.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, it becomes more intensely floral and more tropical in character, with passionfruit and mango taking center stage. It's balanced and juicy in texture at this temperature. Fresh citrus, like bergamot, prevails.\u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003ethe coffee becomes more apparently Gesha in character. The citrus intensifies and stone fruits emerge at this temperature, like fresh cherries. An abundance of berries - strawberries, raspberries, and cranberries - are present here, but the cup profile as a whole is cleaner and more tropical at this temperature than at other intervals. It's sweeter here, too, with dark honey and maple contributing to a remarkably long finish. \u003c\/p\u003e\n\u003cp\u003eThe coffee makes some huge strides from hot to cold. But at every temperature, it's one of the most intensely flavorful coffees we've ever cupped that isn't a co-ferment. It's easy to see why Jack Simpson was so drawn to this coffee when choosing one for his WBC run this year - and equally unsurprising that he ended up placing second \u003cem\u003ein the world\u003c\/em\u003e while serving it.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eVolcán, Chiriqui, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jamison Savage\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca Deborah\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Nirvana (Nitrogen Maceration)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Green Tip Gesha \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1950 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50307938156857,"sku":"BWSO-FiD-NV10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50307938189625,"sku":"BWSO-FiD-NV12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/FincaDeborah_Nirvana_onlinecard_4x_f96239a6-41c7-4492-b6b4-0196232f2430.png?v=1735675809"},{"product_id":"r-la-palma-bioinnovation-washed","title":"La Palma - Bioinnovation Washed","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eLa Palma Y El Tucán is a longtime friend of the Black \u0026amp; White family, and if you've been around here awhile, you've likely seen their name printed on several of our labels over the years. La Palma is run by husband-wife power duo Felipe and Elisa Sardi, and their vision for \"better coffee, better practices, and a better world\" began to come into focus when they purchased 18 hectares of land in the Cundinamarca region of Colombia over thirteen years ago. That vision has always rested on two pillars: community, and quality.\u003c\/p\u003e\n\u003cp\u003eThis commitment to community and their obsession with processing perfection are two of the reasons La Palma features so prominently on our menu. But, they also keep coming around because you guys love their coffees - and we love sharing them with you! Last year, we had the immense pleasure of sending four of our very own roasters to the gorgeous place that is La Palma Y El Tucán. There, they were able to experience the magic of La Palma firsthand, gaining a better understanding of the process by which these coffees make their way from the soil to our coffee cups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e This unique adaptation of processing, known as Bioinnovation, was developed by La Palma's own Sebastian Villamizar, who was inspired by traditional wine fermentation methods. For this particular adaptation, clay pots are buried in the forest floor to control fermentation temperature. Inside, perfectly ripe coffee cherries are mixed with a microbial-rich compost that is made at La Palma and serves as an organic and biodiverse fermentation substrate. The coffee cherries in this lot underwent anaerobic fermentation in those claypots for 107 hours before being removed to an aerobic environment for an additional 36 hours, this time for mucilage oxidation. After being thoroughly rinsed, the coffee was spread out to dry on raised beds for 31 days, until a moisture content of 10% was achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eOur love affair with the Gesha variety is certainly no secret, and one sip of this coffee makes us fall in love all over again. When \u003cem\u003ehot,\u003c\/em\u003e the coffee is intensely floral but in a delicate sort of way, like lilies. Complex citrus and subtle stone fruit, like fresh white peaches, are readily present at this temperature. A lovely vanilla note lends the coffee a confectionary-like sweetness.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, the acidity becomes more vibrant and the texture more velvety. White peach persists while subtle tropical notes, like mango, begin to emerge. Paired with complex citrus, the sweetness here becomes less confectionary and more structured, reminding us of lemon candy.\u003c\/p\u003e\n\u003cp\u003eWhen cool, both sweetness and acidity peak in structure, but the coffee remains quite delicate and nuanced. A new stone fruit - red plum - enters the chat. Throughout the entire sipping experience, this coffee drinks like oolong tea in all the best ways. It's a stunning example of a Gesha coffee grown in Colombia, standing up to and even outshining some of its Panamanian counterparts.\u003c\/p\u003e\n\u003cp\u003eIn summary, we're not saying this coffee is perfect... but it's pretty darn close.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eCundinamarca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eLa Palma Y El Tucán\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Palma Y El Tucán\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Lactic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1710-1770 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50389781610809,"sku":"BWSO-Pal-BW10","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/LaPalmaBioinnovationWashed_onlinecard_4x_4b90a5f6-b3a8-4f4a-b3be-098d856f9f19.png?v=1738615106"},{"product_id":"r-la-esmeralda-washed-gesha","title":"La Esmeralda - Washed Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCERS | \u003c\/strong\u003e\u003cspan\u003eIn 1967, Rudolph Peterson originally purchased Hacienda La Esmeralda as a retirement venture. Comprised of three farms, the land was first allocated as pasture for beef cattle, but the Peterson family later transitioned it to pasture for dairy cattle and eventually, coffee. 2004 marked a pivotal turning point for both the Peterson family and the Panamanian coffee industry, when the first Gesha seeds were planted on Finca Jaramillo, one of Esmeralda’s three farms. In their own words, the Petersons acknowledge they are grateful and proud to call Hacienda La Esmeralda the “true origin of the wonders of Panama Gesha.” It only seemed fitting, then, that we feature one of their storied microlots as our own expression of \u003c\/span\u003e\u003cspan\u003elove \u003c\/span\u003e\u003cspan\u003efor this special variety which is so near and dear to all of our hearts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eAfter being picked at peak ripeness, whole coffee cherries are placed in a receiving tank and floated to remove unripe, overripe, and lower-density beans. After a period of underwater fermentation, the pulp and mucilage are mechanically removed, and the cherries rinsed. The coffee is then mechanically dried until optimal moisture content (10-12%) is achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-e6deac36-7fff-1640-a2b6-cc5f4d083397\"\u003e\u003cspan\u003eTAKE A SIP | \u003c\/span\u003e\u003c\/b\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee is the poster child for a Panamanian Gesha. It's intensely floral, like jasmine, and features a vibrant acidity that reminds us of lemon verbena. The stone fruit here is delicate, like white peaches. At this temperature, the coffee sips quite like white tea sweetened with wildflower honey.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, acidity ticks up and tropical fruit flavors emerge, like mango, lychee, and pineapple. White peach persists as does the tea-like drinking experience - but at this temperature, it reminds us more of oolong.\u003c\/p\u003e\n\u003cp\u003eWhen cool, the coffee remains floral while acidity peaks, and tropical fruits take on a bigger presence. Like the fruits themselves, the coffee is juicy at this temperature. From top to bottom, this cup is a masterpiece in everything we love about Gesha as a variety.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eJaramillo, Boquete, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e The Peterson Family\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Hacienda La Esmeralda\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1600-1700 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50422389309753,"sku":"BWSO-LaE-WG10","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/UPDATED_LaEsmeraldaWashedGesha_online_4x_6b4d84ef-7da8-4fb1-9c1f-e40f29aa5aac.png?v=1739468568"},{"product_id":"r-hacienda-la-esmeralda-velo-natural","title":"Hacienda La Esmeralda - Velo Natural","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eIn 1967, Rudolph Peterson originally purchased Hacienda La Esmeralda as a retirement venture. Comprised of three farms, the land was first allocated as pasture for beef cattle, but the Peterson family later transitioned it to pasture for dairy cattle and eventually, coffee. 2004 marked a pivotal turning point for both the Peterson family and the Panamanian coffee industry, when the first Gesha seeds were planted on Finca Jaramillo, one of Esmeralda’s three flagship farms. In their own words, the Petersons acknowledge they are grateful and proud to call Hacienda La Esmeralda the “true origin of the wonders of Panama Gesha.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis particular lot is comprised of several high-performing Gesha microlots from the family's El Velo farm, and each contribution was personally selected by Daniel and Rachel Peterson at the cupping table. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e Known for elevating variety over processing impact, the folks at Hacienda La Esmeralda kept things simple with this lot, carefully monitoring things like fermentation temperature and drying time to ensure this coffee remains a clean and restrained example of a naturally processed Panamanian Gesha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee is intensely floral, like bergamot, and swimming in stone fruit notes like peaches and apricots. It's citric and sweet and remarkably tea-like at this temperature, reminding us of black tea that's been sweetened with wildflower honey. A quieter expression of tropical fruits, like mango and lychee, lingers here but will become louder as the cup cools.\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly\u003cem\u003e warm\u003c\/em\u003e temperature, florality persists while acidity ticks up, reminding us of orange blossom. More stone fruit is present here, with cherries and plums accompanying the aforementioned peach. The body is juicy and the tropical flavors are more apparent at this temperature, accompanied by a chocolatey sweetness that lingers on the finish.\u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003ethis coffee is clean and vibrant, filled with so many fruit flavors that we'd be remiss if we didn't compare it to a mixed fruit cup. Peaches and cherries persist alongside elevated tropical notes, and a new note - pear - enters the chat. It remains floral, citric, and sweet throughout, with a long finish that brings us back to that black tea.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eJaramillo, Boquete, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e The Peterson Family\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Velo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1750 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50494985470265,"sku":"BWSO-HLE-VN10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50494985503033,"sku":"BWSO-HLE-VN12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/HaciendaLaEzmeraldaVeloNatural_online_4x_819851e1-f6d8-403e-a72d-b1ce4642ebed.png?v=1740595005"},{"product_id":"r-pepe-jijon-typica-wave-nature","title":"Pepe Jijón - Typica Wave Nature","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBefore he settled on a coffee farm in the valley, Pepe Jijón spent his days traversing mountains. An avid mountaineer and able guide, Pepe spent years exploring some of the world's most impressive ranges, and he even embarked on a solo expedition of the \"seven summits\" before finding his next great adventure - in coffee.\u003c\/p\u003e\n\u003cp\u003eAfter spending so much time on the mountaintops, Pepe found a soft place to land in Intag Valley, nestled amidst the sloping mountains of Imbabura, in Ecuador. Today, he nurtures about four hectares of farmland called Finca Soledad in that valley, and it is there that he cultivates exceptional lots from several varieties, including this truly stunning example of Typica Mejorado.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the lot was separated into two halves. The first half was submerged in an on-site river stream for 10 days, and the second underwent anaerobic fermentation in steel tanks for 5 days. Once fermentation had completed, the lot was re-combined and spread out for an initial sun-drying period of 12 hours. Finally, the cherries were removed to a dark room for controlled drying until optimal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eSitting at just over 1500 masl, this coffee presents as one grown at a much higher elevation than it actually was. It showcases variety over fermentation, making it easily the cleanest naturally processed coffee we've put out this year. It also experiences a huge transition from hot to cool (think, Kenya-to-Ethiopia huge). Taken together, all of these things make this coffee intensely intriguing - and very near to our hearts. \u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee presents most like a really nice Kenyan coffee, with blackberries and subtle spice, and a profile not unlike sipping black tea. Tropical notes, like papaya, are present here. It\u003cem\u003e is \u003c\/em\u003eslightly floral at this temperature - and you'll see those florals intensify as the coffee transitions. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, acidity increases as the texture softens. Florals persist, and additional tropical notes (like guava and mango) enter the chat. That tea-like character becomes more reminiscent of oolong, and we found this temperature to express the very best of both Kenyan and Ethiopian profiles (despite the fact this coffee hails from neither!). \u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool\u003c\/em\u003e, florality peaks in intensity (think: jasmine) alongside acidity (like freshly squeezed lemonade). Mango persists and the cup remains tropical, with \u003cem\u003ejuuusssttt \u003c\/em\u003eenough spice to remind us of a tiki drink, or even a white wine sangria. \u003cmeta charset=\"utf-8\"\u003e The coffee becomes more delicate and nuanced at this temperature, finally leaning in to that lovely Ethiopian flavor profile.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eImbabura, Ecuador\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Pepe Jijón\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca Soledad\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Wave Nature\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Typica Mejorado \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1515 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50619273445689,"sku":"BWSO-PeJ-TW10","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/PepeJijonTypicaWaveNature_onlinecard_4x_adbcea35-fbd8-4ad2-85e3-63ef6e61683b.png?v=1743521294"},{"product_id":"r-stefan-muller-intrinsic-cherry","title":"Stefan Muller - Intrinsic Cherry","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSeveral years ago, Stefan Muller purchased a plot of abandoned farmland from his father-in-law. Looking out over the landscape then, he could already envision the rows and rows of productive coffee trees, thriving under the shade of other native crops such as avocado, chirimoya, and orange trees. Stefan and his wife built that vision from the ground up, planting and nurturing over ten varieties of coffee on the land that is now called Hacienda Bajo Mono. Today, Stefan's vision continues to expand and evolve as he enlists the help of his grown children for things like marketing, and as he works to create his own sustainable fertilizer, using coffee pulp leftover from processing as the principal ingredient.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e This lot, grown under the watchful eye of Stefan at Hacienda Baja Mono, has been processed in collaboration with our friends at Creativa Coffee District (CCD). Known for their excellence in processing, CCD endeavors to \"spark collaboration in the coffee industry and beyond,\" and we have been the grateful recipients of many of those collaborations since they began working in Panama in 2018. Each lot of ripe cherries arriving at their mill is assigned to one of four carefully constructed fermentation designs, each with varying levels of fermentation impact.\u003c\/p\u003e\n\u003cp\u003eStefan's beautiful Gesha lot underwent a processing method known as Intrinsic Cherry, which is CCD's ode to the classic natural cup profile. This method features the lowest fermentation level coming out of CCD's wet mill, and we would classify the resultant cup of coffee as having a medium-plus fermentation impact.\u003c\/p\u003e\n\u003cp\u003eAfter being handpicked at peak ripeness, the coffee cherries are floated to remove impurities before undergoing a short period of climate stabilization to neutralize metabolic activity. After this, the coffee goes through two rounds of fermentation: first, a 32-hour period of anaerobic fermentation in special, temperature-controlled bags, followed by a shorter period of mucilage fermentation to enhance flavor development. Finally, the coffee beans are spread out on large patios for slow-drying, a process which can take up to 20 days before optimal moisture content (10.2%) is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee showcases florality (like lilies) and tropical notes, such as pineapple, mango, and complex citrus. Combined with the berry-like flavors that are also present at this temperature, the whole experience is reminiscent of sipping red sangria. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, acidity and florality both increase, and the tropical notes reach their apex (think: pineapple, mango, and lychee). It's rather clean at this temperature, reminding us less of sangria and more of a fruit-infused black tea.\u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003eacidity peaks as the texture softens, and the coffee is clean as a whistle at this temperature. Fresh cherry and an apparent tartness give us the impression of cherry limeade, while that gloriously stubborn pineapple note lingers throughout.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBoquete, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Stefan Muller\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Hacienda Bajo Mono\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Intrinsic Cherry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1500 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50700702449977,"sku":"BWSO-SeM-IC10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50700702482745,"sku":"BWSO-SeM-IC12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/StefanMuller_IntrinsicCHerry_BL_onlinecard_4x_0153cff1-5416-4e72-8646-1536cea72eea.png?v=1746012966"},{"product_id":"r-jardines-del-encanto-maragesha","title":"Jardines del Encanto - Maragesha","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThere's an invisible string tying this story to so many other coffees coming from our partners at Cofinet: family. In the case of this stunning Maragesha lot, it was produced by Felipe Arcila, son of renown Colombian producer Jairo Arcila. Felipe is a fourth generation coffee producer and also the co-founder of Cofinet alongside his brother, Carlos. Cofinet is dedicated to growing, sourcing, and distributing delicious specialty coffee throughout Colombia and exporting it around the world, and we are so grateful for their partnership with us.\u003c\/p\u003e\n\u003cp\u003eOn the advice of their father, Felipe Arcila and his brother initially sought careers in civil engineering, traveling all the way to Australia to pursue masters degrees in the field. Felipe fell in love with the coffee culture he experienced while in Australia and eventually convinced his brother to move back to Colombia with him and carry on the family business. They purchased their farm, Jardines Del Eden, in 2015, and acquired a second farm, Jardines del Encanto, a few years later. The rest - as they say - is history.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e Felipe's proprietary EF2 Natural process isn't necessarily flashy, but it is meticulously and carefully executed at every step, ensuring that these high-grown beans are showcased in a way that exemplifies the characteristics of this special hybrid variety, as well as the terroir from which it came. \u003c\/p\u003e\n\u003cp\u003eAfter being picked at peak ripeness and sorted by Brix content, the coffee cherries first undergo 24 hours of dry, aerobic fermentation before being sealed off in GrainPro bags. Here, they settle in for an additional 50 hours of anaerobic fermentation at 22 degrees Celsius, during which time bacteria feasts on the carbohydrates and sugars found in the coffee mucilage, leading to a higher concentration of lactic acid. Eventually, the coffee is spread out to dry on raised beds, until 11% moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee is intensely floral, like hibiscus. It's a certified berry bomb, with notes ranging from blueberries to raspberries to strawberries, with additional red fruits (like pomegranate) thrown into the mix. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, those red fruits transition to orange and yellow tropical fruits, and the cup as a whole is more complex and citric in nature. Fruits like mango, passion fruit, guava, and fresh oranges come to mind. The coffee is still floral at this temperature - not only on the nose, but also in taste - reminding us of elderflower liqueur. \u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool\u003c\/em\u003e, the coffee is intensely citric, structured, and complex. The texture is big and heavy, and the fruit notes are still rather tropical. It's a truly stunning sip at this temperature, reminding of something akin to both a Capri Sun \u003cem\u003eand \u003c\/em\u003ea white sangria.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eQuindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Felipe Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarms |\u003c\/strong\u003e\u003cspan\u003e Jardines del Eden, Jardines del Encanto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e EF2 Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Maragesha (hybrid of Maragogipe and Gesha)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1800-1900 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50818622193977,"sku":"BWSO-JdE-MG10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50818622226745,"sku":"BWSO-JdE-MG12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JardinesdelEncantoMaragesha_online_4x_64f5a3cb-9440-4167-8580-8c3e508faf74.png?v=1749042297"},{"product_id":"r-nestor-lasso-ombligon-natural","title":"Nestor Lasso - Ombligon Natural","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e At ages 23 and 25 years old, Nestor and his brother, Adrian, are some of the youngest players in the game right now! They partnered with a fellow son-of-a-coffee-farmer, Jhoan Vergara, to create the farm known as El Diviso, where today's Ombligon lot was grown. Though their parents were commodity coffee farmers, Nestor \u0026amp; co. have taken a profound interest in specialty coffee production, in part because of its potential for real economic development - but also because they each have a passion for coffee production in general and experimental processes in particular. By combining their knowledge and experience to improve production quality, Nestor, Adrian, and Jhoan hope to help other farmers and producers see that coffee is \"a much more noble product than perhaps it seems.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the coffee cherries are oxidized for twelve hours at a controlled temperature of no more than 25 degrees Celsius. Then, it's off to their first round of fermentation in an anaerobic environment for 50 hours. After this, Nestor and his team repeat those steps, placing the coffee in an open-air tank for a second round of oxidation (20 hours) and then another round of anaerobic fermentation (30 hours). Lastly, they undergo submerged fermentation with the musto collected during oxidation. Finally, the cherries are placed in a masquesina to dry until a moisture content of 11% is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003eall we can see is RED as we sip this coffee. Think: strawberry, red grape, cherry juice, and every red candy you've ever tasted. It's the reddest of red coffees at this temperature, with a big body and bright, vibrant acidity. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, it becomes more fresh, vibrant, and acidic (like tartaric and malic acid). Even as those red flavors prevail (cherry juice, pomegranate, and more red candy), tropical flavors emerge as well, leaving us with a sip that's mouthwatering and sweet.\u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003eacidity (like citric acid) reaches its peak while that big, juicy body is sustained. Cherry notes remain persistent throughout, and you can perceive them here as cherry juice or cherry jam. The cup is delightfully tropical (like passionfruit) and wine-like at this temperature, reminding us of one of our very favorite red bevvies: sangria.\u003c\/p\u003e\n\u003cp\u003eTaken as a complete cup, this coffee tastes like intense red fruit, complex citrus, and tropical passionfruit. It's a truly special coffee which we feel so honored to sip and to share with you - and when you've slurped the last sip from your cup, we think you'll agree with us and a certain international pop star: loving it was \u003cem\u003eRED.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Nestor Lasso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Diviso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Ombligon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1750 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50904801771833,"sku":"BWSO-NeL-ON10","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Nestor_Lasso_Ombligon_Natural_Online.png?v=1718651179"},{"product_id":"r-benjamin-paz-anaerobic-washed","title":"Benjamin Paz - Anaerobic Washed","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eOur relationship with Benjamin Paz began long before we opened the doors of Black \u0026amp; White. One of our founders, Kyle, first met Benjamin back in 2015 through a mutual friend (Kevin Bohlin, the mastermind behind Saint Frank Coffee in San Francisco - we can't recommend them enough!). Benjamin's mission to help roasters buy high-grown, single-producer, and (often) single-variety lots from the Santa Barbara region of Honduras has resulted in a beautiful and fruitful relationship with us, and we are delighted to call him both a colleague and a friend. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBenjamin is - truly - one of our favorite people in coffee, and his renowned washed Gesha lots (which have taken top honors at Honduras COE in years past) is easily one of our favorite coffees year after year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eAfter being picked at peak ripeness, the coffee cherries undergo two 48-hr rounds of anaerobic fermentation: first, in whole cherry, and then in mucilage. Once fermentation is complete, the lot is thoroughly washed and spread out to dry on raised beds until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003e\u003cem\u003ehot,\u003c\/em\u003e \u003c\/span\u003e\u003cspan\u003ethis coffee is floral on the nose, like white flowers. It’s both citric and sweet, combining with vanilla to give us something like lemon pound cake. Stone fruit - like peaches and cherries - hint at those two rounds of anaerobic fermentation. The body is smooth and round throughout. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cem\u003ewarm\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003etemperature, everything ticks up: it’s more floral, more acidic, brighter and fresher here. It’s still sweet in taste and round in body, and that peach note perseveres. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWhen\u003cem\u003e \u003c\/em\u003e\u003cem\u003ecool,\u003c\/em\u003e tropical fruits and melon finally emerge, paying homage to this coffee’s fermentation journey (think: mango, watermelon). The citrus is more complex and almost candy-like at this temperature, and cherry re-emerges - in fermented form this time.. The body is still round, and the texture has softened. The whole cup is perfumed in nature, retaining its variety characteristics to the very last sip.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEl Cedral, Santa Barbara, Honduras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Benjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1700 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50945045102905,"sku":"BWSO-BeP-AW10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50945045135673,"sku":"BWSO-BeP-AW12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BenPaz_ANaerobicWashed_BL_onlinecard_4x_a1afe283-1ab5-4c8e-9e9d-e3e4d4c79048.png?v=1751470451"},{"product_id":"r-finca-deborah-interstellar-gesha","title":"Finca Deborah - Interstellar Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eOver a decade ago, Jamison Savage left the United States and his career in finance to pursue specialty coffee production in the Panamanian forest. That genuine leap of faith has certainly paid off, due in large part to Jamison's relentless pursuit of excellence and insistence on innovation. Since 2016, coffees from Finca Deborah have featured prominently on the World Barista stage, with all three of the top spots last year going to competitors who used one of Jamison's coffees. Today, Jamison is considered one of the most prolific coffee producers in the world—and one sip of this uniquely processed Gesha lot will likely have you nodding your head in quiet agreement.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eWHAT MAKES IT SPECIAL |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFinca Deborah sits at 1900 meters above sea level, making it one of the highest altitude farms in the Volcán region of Panama. The Gesha trees grown here seamlessly integrate into the surrounding cloud forest. The ecosystem has a consistently high humidity while temperatures at night can cool dramatically. These lower temperatures slow the maturation of the coffee cherry and drive more sugars out of the tree and into the cherry, making for a more complex and sweet cup. The farming operation coexists with this ecosystem by avoiding the use of pesticides or other chemicals that could interrupt the diverse and often rare wildlife that call the area home. Additionally, all picking is done by hand and the processing operation is powered by on-site solar energy production.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being handpicked at peak ripeness (21–24 degrees Brix), whole coffee cherries are hand-sorted for quality before being placed inside hermetically sealed tanks alongside a proprietary yeast strain. Once sealed inside, the coffee undergoes 100 hours of tightly supervised fermentation. Temperature and pH are both monitored regularly during this time. Finally, the cherries are spread out to dry on African raised beds in a climate-controlled drying house, where they are regularly agitated to ensure even drying. Processing is complete once the coffee reaches 11% moisture content, which takes approximately 20 days. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ehot, \u003c\/span\u003e\u003cspan\u003ethis coffee is turned all the way up to eleven: it’s intense, complex, and very proud of its fermentation’s impact. Floral like hibiscus and punchy like cocoa nibs, the cup sips like orange wine or a sour beer at this temperature. Stone fruit and berries, like blackberries, shine. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cspan\u003ewarm \u003c\/span\u003e\u003cspan\u003etemperature, it becomes notably cleaner and more vibrant. Blackberry perseveres as citrus notes, like lime and orange zest, begin to ramp up the acidity. Combined with a florality that has transitioned into subtle jasmine, at this temperature the cup sips more like an oolong tea. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ecool, \u003c\/span\u003e\u003cspan\u003eacidity peaks and hibiscus returns, teaming up with that resilient blackberry note to give us a sipping experience reminiscent of Lambrusco. At this temperature, it reminds us of a lot of kid-friendly indulgences, too—like assorted Starburst, red fruit punch, and raspberry sorbet.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTaken all together, this coffee makes some dramatic moves from hot to cool, showcasing its fermentation and exemplifying complexity. It honestly deserves a spot beside Jamison’s other coffees on the competition stage, and so we are all the more thrilled to have the opportunity to bring it to your kitchen counter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eVolcán, Chiriqui, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eJamison Savage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFinca Deborah\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eYeast Inoculated Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-93ba5a80-7fff-2380-fbeb-f26221a69e81\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1900 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51018174038329,"sku":"BWSO-FiD-IG10","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/FincaDeborahInterstellarGeshaOnline_4x_61cda0d9-a322-40de-aa6b-c8d5931ea182.png?v=1754527061"},{"product_id":"r-arturo-paz-jurassic-drd-gesha","title":"Arturo Paz - Jurassic DRD Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eIn specialty coffee circles, the Paz family in Honduras needs no introduction. Our buddy, Benjamin Paz, is likely the most familiar to you—he's been featured prominently on our menu over the years. Outgoing and gregarious, you might think that Ben is the sole star of his family's dry mill and export company in Santa Barbara, San Vicente Coffee Exporters. But there's a quieter, shyer, unsung hero of the family business as well. His name is Angel Arturo Paz, and when he told us about a processing method he lovingly referred to as “Jurassic,” well… we simply couldn’t help ourselves.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA third-generation coffee producer, Arturo is quiet, charming, and very devoted to his large extended family. He and Benjamin started formally working together in 2012 when they began cultivating coffee on small plots of farmland in a very rural part of Santa Barbara. Today, Arturo serves as the chief of quality control at San Vicente, and he continues to participate (and thrive!) in Honduras Cup of Excellence, with which he's been involved in since its inception.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThe process name lovingly assigned to this lot is Jurassic DRD. The first of those descriptors has less to do with the science behind the process itself and more to do with the aesthetic in which this coffee flourished: the entrance to Arturo’s farm genuinely other-worldly, with massive trees shading the gate and foliage so large and lush, we wouldn’t have been surprised to find one of Big Foot’s beloved \u003c\/span\u003e\u003cspan\u003etree stars.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe DRD acronym, however, has everything to do with processing science. Originally coined by the Hartman family in Panama about 10 years ago, DRD stands for “dark-room dried,” and it refers to the re-purposing of refrigerated shipping containers as UV-free coffee-drying facilities. To our knowledge, Arturo and his team are the first producers to attempt this nuanced processing method in Honduras—and they knocked it out of the park.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter being hand-picked and hand-sorted, whole coffee cherries are immediately transported to the dry mill and spread out in refrigerated shipping units that Arturo acquired from Dole. The containers are outfitted with de-humidifiers and miniature a\/c units. Inside, the climate is much cooler (about 17 degrees Celsius, or 63 Fahrenheit) and drier (about 35% humidity) than the Honduran air outside, conditions which slow fermentation and increase drying time. This coffee is composed of two lots: one that spent seven days in the container and another that spent twenty. After their respective stays, each lot was transferred to open-air solar tents to finish drying, until optimal moisture content was achieved. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ehot, \u003c\/span\u003e\u003cspan\u003ethis coffee showcases all three of its unique properties: variety, origin, and processing. Floral like white flowers, tea-like, and citric, there’s no mistaking this coffee is a Gesha. Like any good Honduran coffee, it’s also delightfully sweet, reminding us of brown sugar and cooked fruits. And there are subtle nods to its natural processing as well, in the form of tropical fruit notes like mango and pineapple.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cspan\u003ewarm \u003c\/span\u003e\u003cspan\u003etemperature, florality and acidity intensify, and more tropical fruits can be perceived, like lychee. Stone fruits, like cherry, emerge at this temperature. It is here that you really start to believe this coffee might’ve undergone a natural processing method, but that similarity to sipping a cup of tea may still give you pause. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ecool\u003c\/span\u003e\u003cspan\u003e, Gesha variety characteristics get turned up to eleven: everything about this cup is fresh, vibrant, and crisp. The tropical fruits sweeten here, reminding us of lychee candy and tropical fruit punch. Those subtle stone fruits and that lingering tea quality combine to give us an experience akin to sipping peach iced tea. From top to bottom, this coffee is astonishingly expressive and remarkably clean—a true feat in both production and processing from one of our favorite friends in coffee.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eEl Sauce, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eArturo Paz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eEl Itacayo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDRD\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-35644580-7fff-9d11-011d-95dc09b0a802\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1550–1730 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51110699729209,"sku":"BWSO-ArP-JD10","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/ArturoPaz_JurassicDRD_onlinecard_4x_aa35e670-552a-4132-84cd-e0d6a42231c5.png?v=1756151420"},{"product_id":"r-finca-deborah-terroir-gesha","title":"Finca Deborah - Terroir Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eOver a decade ago, Jamison Savage left the United States and his career in finance to pursue specialty coffee production in the Panamanian forest. That genuine leap of faith has certainly paid off, due in large part to Jamison's relentless pursuit of excellence and insistence on innovation. Since 2016, coffees from Finca Deborah have featured prominently on the World Barista stage, with all three of the top spots last year going to competitors who used one of Jamison's coffees. Today, Jamison is considered one of the most prolific coffee producers in the world—and one sip of this uniquely processed Gesha lot will likely have you nodding your head in quiet agreement.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eWHAT MAKES IT SPECIAL |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFinca Deborah sits at 1900 meters above sea level, making it one of the highest altitude farms in the Volcán region of Panama. The Gesha trees grown here seamlessly integrate into the surrounding cloud forest. The ecosystem has a consistently high humidity while temperatures at night can cool dramatically. These lower temperatures slow the maturation of the coffee cherry and drive more sugars out of the tree and into the cherry, making for a more complex and sweet cup. The farming operation coexists with this ecosystem by avoiding the use of pesticides or other chemicals that could interrupt the diverse and often rare wildlife that call the area home. Additionally, all picking is done by hand and the processing operation is powered by on-site solar energy production.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThis high-grown Gesha lot underwent a traditional washed processing protocol. No fancy experimental fermentation happening here, folks–but the combination of meticulous processing and the aforementioned uniqueness of its terroir culminate in a coffee that stands up to any Ethiopian Gesha on the cupping table.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ehot, \u003c\/span\u003e\u003cspan\u003e this coffee is intensely floral and remarkably sweet, like wildflower honey. Sweet stone fruit, like rainier cherries, is elevated by a vibrant and complex citrus character which will remain persistent throughout. Black tea, too, is a recurring character in the cup–and it will stick around long after this coffee has cooled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cspan\u003ewarm \u003c\/span\u003e\u003cspan\u003etemperature, everything becomes more vibrant and fresh: florality like jasmine, citrus like bergamot and lime zest, and fresh stone fruit like juicy peaches. Black tea continues to linger on the palette.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ecool\u003c\/span\u003e\u003cspan\u003e, the acidity reaches peak vibrancy, reminding us of lemonade and limeade. The coffee still maintains a jasmine-like florality here, but the profile is more apparently tropical at this temperature–think mango sorbet and all things yellow. The finish - still tea-like! - is long and sweet, culminating with all that acid to delight our palettes with something like sipping an Arnold Palmer.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eVolcán, Chiriqui, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eJamison Savage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFinca Deborah\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003eGesha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e\u003cb id=\"docs-internal-guid-ee963000-7fff-c405-f62b-b83a21e77487\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e1900 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51175395918137,"sku":"BWSO-FiD-TG10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":51175395950905,"sku":"BWSO-FiD-TG12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/FincaDeborah_TerroirWashed_onlinecard_2025_4x_cda23cdd-feab-4418-9dd8-55e0324333d3.png?v=1758291587"},{"product_id":"r-janson-natural-gesha-lot-914","title":"Janson Natural Gesha - Lot 914","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cspan\u003eFrom veterinarians to computer gurus, we've relayed many stories of unlikely people becoming renown coffee producers. Well, the Janson story might just be one of our favorites. Founded in 1926, Janson Farms began as the first automated dairy farm in Panama when a 21-year-old Swedish guy named Carl visited the Volcán highlands and never left. He fell in love with the land and decided to build his legacy there, importing Brangus cattle, several breeds of horses, and even largemouth bass to stock the highlands' storied lakes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDecades later, Janson and his sons began working with agricultural engineers who helped them realize the land's potential for cultivating coffee. In 1990, the brothers (Michael, Carl, Ricardo, and Peter) took over the family business and officially founded Janson Coffee. Today, under the leadership of third-generation producers Kai and Janette Janson, as well as Janette's son, Miguel, the unlikely family business is thriving.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThis is a low-impact anaerobic natural, having only spent 24 hours fermenting in stainless steel barrels. After fermentation, the coffee cherries were dried for a total of 21 days using a combination of patio-drying and time spent on African-style raised drying beds, with a brief respite in between.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ehot\u003c\/span\u003e\u003cspan\u003e, this coffee is floral, like hibiscus, on the nose and subtly tropical, like passion fruit, on the palate. Jammy red fruit notes, like strawberry jam, remind us of new world red wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cspan\u003ewarm\u003c\/span\u003e\u003cspan\u003e temperature, acidity climbs while passion fruit persists. Strawberry jam makes way for juicy, fresh berries, like raspberries, blueberries, and fresh strawberries. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ecool, \u003c\/span\u003e\u003cspan\u003eit becomes both more acidic and more tropical, with notes like mango joining the ranks of that persistent passion fruit note. The coffee is juicy, fresh, and delightfully complex at this temperature, reminding us of a natural red wine we once sipped while on vacation…in Sweden.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eVolcán, Chiriquí, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThe Janson Family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eJanson Farms\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-0564ce0f-7fff-9f4f-1b44-d17f10a8fc3d\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1600–1700 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51307505058105,"sku":"BWSO-JAN-NG10","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JansonGesha914_Natural_onlinecardBL_4x_a7693b01-0b20-41e2-ae62-f312c6876dd6.png?v=1761933198"},{"product_id":"jgnp1","title":"Jhonathan Gasca - Natural Pacamara","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJhonatan Gasca’s coffee changed the way we think about fermentation, along with what flavors are possible in coffees from Colombia. A shining example of advanced processing, this coffee has been featured on barista competition stages around the world. We’ve been holding this lot in our freezer for a special release, and we’re thrilled to unleash this coffee for you now. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJhonatan Gasca is no stranger to failure. In 2010, he failed in his attempt to become a professional soccer player. After re-routing his future and graduating from the Colombian National Technical Institute, Jhonatan returned to his father's coffee farm and started experimenting with fermentation methods. At first, this did not go well. After a couple of years of running trials and being turned away by coffee buyers, Jhonatan grew discouraged and gave up his newfound interest in processing methods.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2018, Jhonatan was encouraged by his friends from El Diviso and Las Flores to start experimenting again. And this time, he thrived! Jhonatan found the right buyers (our friends at Lohas Beans) and is quickly becoming a leader in processing innovation in his home country of Colombia. This beloved Pacamara lot is a delicious testament to Jhonatan's resilience and fortitude, and we are thrilled for the opportunity to host it on our menu once again. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being picked at peak ripeness, the coffee cherries are placed in 200-liter tanks with water, where floaters and other impurities are removed. The water is then drained, and a second round of quality sorting (by hand) ensues. The cherries are left to oxidize for 48 hours in open bags, giving them time to warm up and thus enhancing both sweetness and fruit flavors. After two days, the bags are closed to prepare the cherries for 150 hours of anaerobic fermentation. During this time, the sugar present in the still-intact mucilage interacts with lactic acid-producing bacteria and microorganisms in the fermentation environment, further intensifying those fruity flavors. This second round of fermentation abruptly ends when the cherries are \"quenched:\" a specific method of cooling down coffee cherries wherein hot (50 degrees Celsius) and then cold (20 degrees Celsius) water is used to wash the cherries, eliminating the microbial load and opening the pores in the bean (with the hot water) before rapidly sealing them (with the cold water), locking in all of those delicious fruit flavors. Finally the cherries are spread out to dry on African beds for two weeks, being closely monitored for humidity.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eTart cherry, peach gummies, tropical punch, chocolate truffle, spectacular. Crazy complex, very nuanced, very balanced.\u003c\/em\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you’ve tasted our release of Jhonatan’s thermal shock washed Pacamara, this coffee will feel familiar. Cherry, chocolate, and tropical notes resound throughout his signature processing method, but the natural drying that finishes this lot modulates the flavors to become more nuanced \u003c\/span\u003e\u003cspan\u003eand\u003c\/span\u003e\u003cspan\u003e more intense. The ever-present cherry becomes tart; stone fruit crystallizes into peach gummies. A bouquet of tropical fruit melds together to give us the sensation of tropical punch, while the structured, chocolate sweetness reminds us of a finely crafted truffle. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eJhonatan Gasca Serna\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eZarza\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThermal Shock Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003ePacamara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-46f61e8d-7fff-0ebc-3e3b-0379e7da04ce\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1750 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51367901036857,"sku":"BWSO-JhG-NP10","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BL_JhonatanGasca_Natural_Specialrelease.jpg?v=1764015749"},{"product_id":"r-benjamin-paz-4x-gesha","title":"Benjamin Paz 4x - Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBenjamin Paz is a cornerstone of Honduran specialty coffee, and we’re not just saying that because he’s a personal friend. A third generation producer with deep roots in both coffee production and exporting, Benjamin began working with the exporting venture, San Vicente, in 2008 and began growing his own coffee four years later. Since those first trees were planted, Benjamin has won the Honduras Cup of Excellence multiple times, including in 2024, when our director and head roaster had the tremendous privilege of celebrating with him in person. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAway from the cupping table, Ben is an advocate for both environmental stewardship and economic opportunity. On his own farms, he has championed sustainable farming practices and forest conservation initiatives for years. Additionally, through his work with San Vicente, Ben pours a great deal of energy into connecting other local producers to reputable specialty roasters, helping to ensure fair prices for the farmers in his beloved Santa Barbara region.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThis lot underwent a very special proprietary process named 4X Washed. Each “X” represents a unique fermentation step: first, after being picked at peak ripeness, the coffee ferments in whole cherry for 48 hours before it is de-pulped. Next, it is left to ferment in mucilage for an additional 24 hours. The coffee is then submerged in water for an additional 24 hours of fermentation. These first three rounds of fermentation take place in an anaerobic environment inside plastic barrels, but the fourth and final round of fermentation is dry and oxygenated, lasting (you guessed it!) 24 hours. After all of this, the coffee is finally washed clean and spread out to dry on raised beds. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eWhen hot, this coffee bursts with floral and citrus notes. One of the more floral coffees we’ve tasted from Honduras, a lavender note greets you on the aroma, melding with the subtle bergamot of an early grey tea. Upon tasting, the bergamot transitions to complex citrus, accented by a hint of orange zest. Yellow plum and dried mango round out the profile with depth and sweetness.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWhen warm, sweetness and acidity grow louder. Citrus remains with a mandarin note, while tropical fruits step forward to center stage. Florality gives way to lychee, as citrus modulates into pineapple. Our sweet yellow plum shifts into cherry, and brown sugar structures the drinking experience.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWhen cool, acidity continues to amplify. Tropical fruit persists, with mango making a return in the form of mango nectar. Bergamot comes back in its fresh form. Florals linger in a soft form, and lychee transforms into watermelon. The finish becomes pleasantly dry, reminiscent of oolong tea.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBenjamin Paz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e4X Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-cf045808-7fff-1611-30b0-de8afa530d29\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1600 MASL\u003cbr\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51402975281465,"sku":"BWSO-BeP-4G10","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BenPaz4XGesha_onlinecard_4x_0652ee8f-7836-469f-a09c-7d75c4aabc38.png?v=1764705209"},{"product_id":"benjamin-paz-drd-natural-gesha-13th-bl-bag","title":"Benjamin Paz - DRD Natural Gesha","description":"\u003cp\u003e\u003cem\u003eDecades ago, many companies would offer their employees a \"thirteenth check\" during the month of December, effectively doubling their monthly pay as a way of saying THANK YOU!, and, HAPPY HOLIDAYS. With this exclusive 13th black label release of the year, we hope to convey the same to our beloved black label subscribers. Thank you for coming on this crazy tasting journey with us all year; this bag is especially for you.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBenjamin Paz is a cornerstone of Honduran specialty coffee, and we’re not just saying that because he’s a personal friend. A third generation producer with deep roots in both coffee production and exporting, Benjamin began working with the exporting venture, San Vicente, in 2008 and began growing his own coffee four years later. Since those first trees were planted, Benjamin has won the Honduras Cup of Excellence multiple times, including in 2024, when our director and head roaster had the tremendous privilege of celebrating with him in person. \u003c\/span\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAway from the cupping table, Ben is an advocate for both environmental stewardship and economic opportunity. On his own farms, he has championed sustainable farming practices and forest conservation initiatives for years. Additionally, through his work with San Vicente, Ben pours a great deal of energy into connecting other local producers to reputable specialty roasters, helping to ensure fair prices for the farmers in his beloved Santa Barbara region.\u003c\/span\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eA couple of years ago, Benjamin was propagating SL28 and Gesha seedlings in a nursery located on the La Salsa property, but they weren't really thriving there. In a last-ditch effort to save the seedlings, Benjamin decided to go ahead and plant all of them together on the same plot of land, rather than taking precious time to separate them by variety first. Other varieties were planted on that plot as well. Thus, when harvest time rolled around, the resultant lot was a true field blend of both Gesha and SL28 cherries, among others. Benjamin affectionately named the lot \u003c\/span\u003e\u003cspan\u003eLa Ensalada, \u003c\/span\u003e\u003cspan\u003eand we have had the distinct privilege of purchasing that lot in full for the last two harvests.\u003c\/span\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePreviously, Benjamin processed the whole lot as a washed coffee. But this year, as part of his ongoing experimentation with dark room drying (DRD), Benjamin separated \u003c\/span\u003e\u003cspan\u003eLa Ensalada\u003c\/span\u003e\u003cspan\u003e into three equal parts and processed each of them differently. Two of the lots are “controls,” having undergone traditional washed processing and natural processing protocols, respectively. The third underwent Ben’s proprietary DRD processing protocol. We love each of these coffees separately, but we’re enamored with the impact of DRD on this lot.\u003c\/span\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThe dark room drying process is key to the profile of this cup. DRD evokes more florality than we’ve tasted in many washed Geshas, despite the intense impact of fermentation. Simultaneously, big fruit flavors dominate the cup, all while avoiding funky notes. It’s clean and fresh while bringing some winey notes forward, yet it never crosses into booziness.\u003c\/span\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen hot, this coffee gives off a bergamot aroma, blended with tropical fruits. Lychee and mango lock arms with the flavor of grape, uniting to present like a fruit-forward red wine.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen warm, acidity increases. Malic acid takes form in notes of quince and apple, while complex citrus plays off the soft bergamot found in earl grey tea. Floral aromatics and a distinct wine quality persist.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWhen cool, tropical notes emerge once more, and this time, it’s pineapple on the palate. Red wine continues to wash across the flavor journey, and florals express as rose. The note of earl grey transitions to a full bergamot flavor, while the black tea transitions into a pleasant oolong finish.\u003c\/span\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBenjamin Paz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eDark Room Dried (DRD) Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-499591c4-7fff-793b-5665-6afce94a8f89\"\u003eElevation | \u003c\/b\u003e1600 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51402978558265,"sku":"BWSO-BeP-1310","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benpaz_DRDNaturalGesha_13thBlackLabel_online_4x_24b5b044-bee2-49ac-a51c-c5bc6a8d5913.png?v=1764782799"},{"product_id":"r-iris-estate-vivid-gesha","title":"Iris Estate - Vivid Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTOUR THE ESTATE |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eEstablished in 2017, Iris Estate is the lofty passion project dreamed up by a trio of specialty coffee heavyweights: Jamison Savage, Saśa Šestić, and Elvin Siew. Savage is the owner of nearby Finca Deborah, and he is widely regarded as one of the most prolific coffee producers in the world. Šestić is a former world barista champion, owner of multiple coffee-related brands and ventures, and is a respected producer himself. The dream team is rounded out by Elvin Siew, founder of Cloud Catcher roastery in Malaysia and a bonafide processing powerhouse, whose advancements in coffee technology and processing have led to some of the most uniquely delicious coffees in the business.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn their own words, Iris Estate exists to “explore the possibilities of coffee agriculture, discover the depths of processing techniques, and celebrate the true superheroes of the industry: the producers themselves.” The estate is located in the highest heights of Panama, where it puts on a masterclass in careful cultivation and terroir-based processing. From their farm in the clouds, Savage, Šestić, and Siew are crafting better coffee for a greater good, using their own renown to advocate for coffee producers all over the world.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being harvested at peak ripeness (20–22 degrees Brix), whole coffee cherries are handsorted for quality and then placed inside sealed tanks. Inside these tanks, CO2 is injected, pushing oxygen out. The cherries remain in this CO2-rich environment for a short period of fermentation, after which they are removed from the tanks, pulped, and thoroughly washed. The coffee then makes its way to Finca Deborah, where it is spread out on a three-tier, raised African bed-style drying structure located in a controlled drying room. Drying to optimal moisture content (10–12%) takes 20–25 days in this closely monitored environment.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ehot, \u003c\/span\u003e\u003cspan\u003ethis coffee is intensely floral, like magnolias. Perceived acidity will increase as the coffee cools, but it starts out here as sweet citrus, like lemon-lime soda. Peaches, plums, and vanilla shine at this temperature. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cspan\u003ewarm\u003c\/span\u003e\u003cspan\u003e temperature, acidity increases and flavors become more complex: complex florals, yellow citrus fruits, and cooked peaches. A honey-like sweetness starts to take shape here, and Honeycrisp apple emerges.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ecool\u003c\/span\u003e\u003cspan\u003e, acidity peaks, tasting like tart citrus, and it reminds us less of lemon-lime soda and more of fresh-squeezed lemonade. That honey-like sweetness intensifies, like dark honey. Peach still persists, reminding us at this temperature of fresh yellow peaches. The flavors become slightly tropical as the coffee cools, with notes like passionfruit coming into full view. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom hot to cold and everywhere in between, this coffee drinks precisely like what it is: a high-grown, classic Panamanian Gesha—proving that careful and intentional processing can still remain loyal to a coffee’s unique terroir. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eVolcán, Chiriqui, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eJamison Savage, Saša Šestić, and Elvin Siew\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eIris Estate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eCM Natural with Washed finish\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003e\u003cspan\u003eGreen Tip Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-4147e4da-7fff-1307-e887-ed61d2715581\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1850–2300 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51748194255161,"sku":"BWSO-IrE-VG10","price":32.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":51748194287929,"sku":"BWSO-IrE-VG12","price":96.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/IrisEstateVividGeshaOnlineCard_2_2_26_4x_b7e6d9bd-caef-4df3-8b74-fb63d8df77c6.png?v=1770139092"},{"product_id":"r-hacienda-la-esmeralda-jaramillo-natural-gesha","title":"Hacienda La Esmeralda - Jaramillo Natural Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cspan\u003eIn 1967, Rudolph Peterson originally purchased Hacienda La Esmeralda as a retirement venture. Comprising three farms, the land was first allocated as pasture for beef cattle, but the Peterson family later transitioned it to pasture for dairy cattle and eventually, coffee. The year 2004 marked a pivotal turning point for the Peterson family in particular and the Panamanian coffee industry as a whole, when the first Gesha seeds were planted on Finca Jaramillo, one of Esmeralda’s three farms. In their own words, the Petersons acknowledge they are grateful and proud to call Hacienda La Esmeralda the “true origin of the wonders of Panama Gesha.” \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt seems fitting, then, that we feature one of their storied microlots as our own expression of love for this special variety which is so near and dear to our hearts.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eKnown for elevating variety over processing impact, the folks at Hacienda La Esmeralda kept things simple with this lot, carefully monitoring things like fermentation temperature and drying time to ensure this coffee remains a clean and restrained example of a naturally processed Panamanian Gesha.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ehot, \u003c\/span\u003e\u003cspan\u003ethis coffee showcases Gesha variety characteristics. It's intensely floral and citric, like bergamot. The stone fruit here is delicate, like white peaches. Tropical fruit (pineapple) and berries (raspberry) hint at its natural processing, though the profile remains remarkably clean. At this temperature, the coffee sips like white tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cspan\u003ewarm\u003c\/span\u003e\u003cspan\u003e temperature, acidity ticks up and fresh citrus shines. More stone fruit flavors, like apricot, emerge. Peaches persist, as does the tea-like drinking experience. At this temperature, the coffee is still tea-like, but it reminds us more of oolong.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003ecool,\u003c\/span\u003e\u003cspan\u003e the coffee becomes juicy in texture and acidity peaks, and tropical fruits take on a bigger presence. It’s both jammy and fresh, and we find the coffee to be most expressive at this temperature. Fresh red cherries, raspberries, and mango soar. From top to bottom, it’s a truly special expression of Gesha as a variety, and of coffee at large.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eJaramillo, Boquete, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003ePeterson Family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eHacienda La Esmeralda\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-06a7c853-7fff-c54f-05ee-ccb801aa0e4c\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1600–1700 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51982385217849,"sku":"BWSO-HLE-NG10","price":32.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":51982385250617,"sku":"BWSO-HLE-NG12","price":96.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/HaciendaLaEsmeralda_JarmilloNaturalgesha_online_BL_4x_91f5c558-44bd-49c5-852a-084509645be5.png?v=1772717521"},{"product_id":"r-finca-deborah-symmetry","title":"Finca Deborah - Symmetry","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cspan\u003eMore than a decade ago, Jamison Savage left the United States and his career in finance to pursue specialty coffee production in the Panamanian forest. That genuine leap of faith has certainly paid off, due in large part to Jamison's relentless pursuit of excellence and insistence on innovation. Since 2016, coffees from Finca Deborah have featured prominently on the World Barista stage, with all three of the top spots last year going to competitors who used one of Jamison's coffees. Today, Jamison is considered one of the most prolific coffee producers in the world—and one sip of this uniquely processed Gesha lot will likely have you nodding your head in quiet agreement.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWHAT MAKES IT SPECIAL |\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eFinca Deborah sits at 1900 meters above sea level, making it one of the highest elevation farms in the Volcán region of Panama. The Gesha trees grown here seamlessly integrate into the surrounding cloud forest. The ecosystem has a consistently high humidity, while temperatures at night can cool dramatically. These lower temperatures slow the maturation of the coffee cherry and drive more sugars out of the tree and into the cherry, making for a more complex and sweet cup. The farming operation coexists with this ecosystem by avoiding the use of pesticides or other chemicals that could interrupt the diverse and often rare wildlife that call the area home. Additionally, all picking is done by hand and the processing operation is powered by on-site solar energy production.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being handpicked at peak ripeness, the coffee cherries are hand-sorted before being sealed inside stainless steel tanks which are carefully monitored for temperature and pH. Inside, the cherries undergo 50 hours of fermentation, during which time CO2 is periodically injected to purge oxygen and kickstart anaerobic fermentation. Once this fermentation is complete, the cherries are spread out onto a proprietary three-tiered raised bed system so that they are predominantly shade-dried. Throughout the slow, 25-day drying process, the coffee is manually agitated and the airflow, temperature, and humidity tightly monitored, ensuring uniform drying across this meticulously processed lot. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003e\u003cem\u003ehot\u003c\/em\u003e, \u003c\/span\u003e\u003cspan\u003ethis coffee is intensely floral, with clean orange and red fruits (think: peach, mango, red raspberry) taking center stage. It’s juicy and sweet at this temperature, with a milk chocolatey finish that reminds us of a pinot noir from Willamette Valley. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly\u003c\/span\u003e\u003cspan\u003e warm\u003c\/span\u003e\u003cspan\u003e temperature, acidity ticks up and the vibes become more vibrant and tropical (peach persists, but pineapple joins the party). It’s still floral and sweet at this temperature, reminding us of floral honey. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen \u003c\/span\u003e\u003cspan\u003e\u003cem\u003ecool\u003c\/em\u003e, \u003c\/span\u003e\u003cspan\u003eacidity peaks, and the cup becomes a mosaic of complex citrus and orchard fruits: bergamot, green apple, peaches, lemon, and more. The texture is juicy at this temperature, and the wine-like characteristics return. From top to bottom, this coffee is a masterclass in showcasing both variety and processing, without one winning out over the other. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eVolcán, Chiriqui, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eJamison Savage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eFinca Deborah\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCM Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-69a0a603-7fff-662d-8648-8b9a974dcb31\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1950 MASL\u003cbr\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":52062766793017,"sku":"BWSO-FiD-SM10","price":32.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":52062766825785,"sku":"BWSO-FiD-SM12","price":96.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/FincaDeborah_onlinecards_4x_2061c5a9-9b5d-4f38-af10-0e56feb59a7f.png?v=1775492307"}],"url":"https:\/\/www.blackwhiteroasters.mom\/collections\/black-label-archive.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}