{"title":"Featuring La Palma","description":"","products":[{"product_id":"r-nayler-reatiga-delagua-honey","title":"Nayler Reatiga - Delagua Honey","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eDelagua Coffee is becoming a regular household name here at the roastery; you’ve likely seen them alongside several Colombian producers on our labels over the years. In their own words, here's what Delagua has to say about their mission: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e“At Delagua Coffee, water has become our greatest treasure and its conservation, our purpose. As challenging as this statement is when it comes to producing coffee, we have called this our mission. Delagua produces coffees through a community–based model using the minimum amount of water in their processing, encouraging our team and the traditional coffee growers inhabiting the region to become the guardians of biodiversity.”\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003eNayler José Reatiga Sánchez, both the farm administrator and the person in charge of cultivation, has dedicated 25 years of his life to coffee, viewing it as the lifeline for his family. Inherited through generations, the farm is not just a source of livelihood but a cherished legacy. The Reatiga family is deeply involved in the farm's operations, with Nayler's wife overseeing coffee processing while he tends to fieldwork, including path clearing and fertilization, ensuring a sustainable approach without chemical use. Furthermore, the farm employs five locals and actively contributes to the community by maintaining roads and paths. Upholding principles of sustainability, they practice manual weed control and refrain from using fungicides. Their farm is not just a coffee haven but a sanctuary for diverse flora and fauna, including guamo, plantains, laurels, deer, armadillos, parrots, and foxes, exemplifying their commitment to both environmental and community stewardship.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTRUST THE PROCESS |\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Once the cherries are harvested, they undergo meticulous processing: pulping, fermenting, washing, and drying every two days. Once the cherries have reached their peak ripeness, they undergo anaerobic fermentation for around 28 hours and then are dried on the patio for 17 - 18 days. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eRoaster Kevin Seehousz chose this coffee while in La Palma this past fall and was drawn to this coffee when he tasted it at La Palma because, despite having been grown at a fairly low elevation (1200 masl), it was very expressive and stood out as the loudest cup on the table. Upon tasting it again here in Raleigh, Kevin found the flavors to be even more complex, clean, and vibrant, thus affirming his choice with its delightfully floral aroma, tropical personality, and nuanced sweetness.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e_________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster | \u003c\/strong\u003eKevin Seehousz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eCienaga, Magdalena, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Nayler Reatiga\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Bendicion\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Honey\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1200 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48152674730297,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48152674763065,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48152674795833,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/RGB_NaylerReatiga_DelaguaHoney_online_300x-100_f513c745-406e-4bac-a7b7-a4df72502a32.jpg?v=1709733860"},{"product_id":"r-juan-giraldo-bioinnovation-washed","title":"Juan Giraldo - Bioinnovation Washed","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\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 fall, 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, and gain a better understanding of the process by which these coffees make their way from the soil to our coffee cups.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eEvery year La Palma Y El Tucan seems to elevate quality and consistency while isolating new flavor profiles within their Neighbors and Crops offerings. This lot from producer Juan David Giraldo is no exception.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003eJuan David Giraldo, at the age of 27, is a passionate young man about coffee and the owner of La Betulia farm, located in the municipality of Génova. Coming from a family of farmers and with a lawyer father, Juan David was always exposed to the legacy of coffee and agricultural knowledge. From a young age, his father taught him everything related to coffee farming, instilling responsibilities on the farm. He has applied this knowledge on his farm, and thanks to coffee, he has been able to pay for his education and provide for his family's livelihood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis unique adaptation of processing, known as Bio-innovation, 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 aerobic stabilization fermentation for 126 hours before being removed to those claypots for an additional 90 hours of anaerobic fermentation. The cherries were then pulped and underwent another 12 hours of aerobic fermentation. After being washed, they spent thirty five days drying on patios.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eRoaster Hayley Black chose this coffee while visiting La Palma last fall. A strikingly confectionary sweetness is what drew Hayley to this coffee as she sipped it at La Palma, and it reminded her of devouring vanilla bean ice cream from a freshly baked waffle cone. Its subtle complexity (peek the pluot flavor call!) became more apparent with each sip, and she knew: this is it. This is the coffee for me.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e_________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster | \u003c\/strong\u003eHayley Black\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e Génova, Quindío, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Juan David Giraldo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Betulia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Bioinnovation Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Castillo\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":"12oz","offer_id":48152703828281,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48152703861049,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48152703893817,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JuanGiraldo_onlinecard_2x_447e94fa-a1c3-4e11-bb7d-86f7f4174cb6.png?v=1709734816"},{"product_id":"r-angelica-fajardo-bioinnovation-washed","title":"Angelica Fajardo - Bioinnovation Washed","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\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 fall, 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, and gain a better understanding of the process by which these coffees make their way from the soil to our coffee cups. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eEvery year La Palma Y El Tucan seems to elevate quality and consistency while isolating new flavor profiles within their Neighbors and Crops offerings. This lot, from producer Angelica Fajardo is no exception.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003eAt Finca Buenos Aires in Pitalito, Huila, a family-owned farm, teamwork is at the heart of their operation. With active participation from siblings and cousins, such as William, pictured here, harvesting becomes a collective effort. During peak seasons, additional staff is hired to ensure a successful harvest. Everyone on the farm is eager to learn and contribute to crop knowledge, hoping that future generations will continue this noble agricultural tradition. Angelica's parents were farmers, and she and her family are determined to keep this heritage alive. Moreover, they are committed to innovation in processes and marketing, constantly seeking to improve and adapt to the challenges of the current market. At Finca Buenos Aires, teamwork, a passion for farming, and a vision for the future come together to create a lasting legacy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis unique adaptation of processing, known as Bio-innovation, 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 125 hours before being removed to an aerobic environment for an additional 23 hours of fermentation. After being washed, they spent thirty four to thirty five days drying on patios.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eRoaster Blake Basham chose this coffee while visiting La Palma last fall. On the cupping table at La Palma, this coffee stood out to Blake because of its balanced acidity and nostalgic sweetness. But, she kept returning to it over and over again thanks to its delightful honey-floral aroma, which reminded her of wildflower honey and sweet peach tea. All the while, Blake pictured herself sipping this coffee on a crisp spring morning with sunlight cascading through open windows, and that elicited the sort of pure joy in her that she couldn't help but share with the rest of us.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e_________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster | \u003c\/strong\u003eBlake Basham\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003ePitalito, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Angelica Fajardo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Buenos Aires\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Bioinnovation Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Pink Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1318 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48152708022585,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48152708055353,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48152708088121,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Angelica_farjardo_Cardonline_CMYK_3x_b5df80ba-2d38-4fe3-8a6f-bae4aad43fc6.png?v=1709735180"},{"product_id":"r-rosa-cortez-gesha-lot-3333","title":"Rosa Cortez - Gesha Lot 3333","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\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\/span\u003e\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 fall, 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, gain 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\u003eMEET THE PRODUCER | \u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003eRosa Cortez is a woman who has dedicated her life to coffee. Her story begins on a small farm, a family inheritance full of tradition and love for the land. Over time, Rosa and her siblings started working on the farm, turning it into a family business. What makes Rosa’s coffee special is the unique combination of the farm’s climatic conditions and the careful process they undertake. From planting to harvesting and processing, each stage is carried out by the family without\u003cbr\u003ehiring external staff. Rosa takes pride in keeping the family tradition alive and\u003cbr\u003eoffering exceptional coffee that reflects the hard work and love they have put\u003cbr\u003einto each bean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e This n\u003cspan data-mce-fragment=\"1\"\u003eatural processed coffee undergoes fermentation in an anaerobic medium for 90 hours in bags and dried for 14 days in a coffee drying shed at La Palma. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP |  \u003c\/strong\u003eRoaster Matt loved this coffee on the cupping table at La Palma thanks to its huge, juicy body and structured, tropical acidity. When he tasted it again here in Raleigh, Matt got even more excited - the coffee used that resting period to gain even more structure and complexity! This cup makes quite the journey from the first sip to the last, beginning with an aroma like cherry pie in the oven and ending - at the very last sip - with a flavor reminiscent of white-chocolate covered raisins. Throughout the tasting experience, you'll encounter all the things we love about a good Gesha: white florals, plenty of stone fruits, and an expertly balanced, structured acidity.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e_________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster| \u003c\/strong\u003eMatt Ferraro\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e Algeciras, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Rosa Cortez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Lote Numero 5\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 1800 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48152708612409,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48152708645177,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48152708677945,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/RosaCortezonline_3x_7a6da824-2d66-49b9-83be-b69c8c43e2d6.png?v=1709732992"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/collections\/DSCF9286_-_Kyle_with_La_Palma_mug.jpg?v=1747151414","url":"https:\/\/www.blackwhiteroasters.mom\/collections\/la-palma-products.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}