{"title":"Mild Funk","description":"","products":[{"product_id":"r-decaf-colombia","title":"Sugarcane Decaf","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eROAST | MEDIUM DARK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN | HULIA, COLOMBIA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNOTES | CARAMEL, MILK CHOCOLATE, BALANCED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Sugarcane Decaffeination process is a natural process that not only maintains the integrity of the coffee flavor while allowing for greater transparency and efficiency. These coffees are grown, processed, dried, and decaffeinated all within a relatively small area within the producing country. This keeps transportation and taxation costs lower as the coffee does't have to move in and out of multiple countries.  \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eColombian Sugar Cane process more technically known as EA has dramatically changed the landscape of decaf coffee within the specialty market.  These coffees offer greater transparency, faster turn arounds, and most importantly improved flavor  complexity. Since Colombia is vertically integrated having the decaffeination plant in country it saves time, and ensures that coffees arrive fresher to us and therefore our customers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor the last 2 years, we have worked with our exporting partners to source year-round amazing Sugarcane Process decaffeinated coffees. We are proud of the quality of decaf coffees, the cup speaks for itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHulia, Colombia \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eSugar Cane\/ EA \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e\u003cspan\u003e 1800 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":7003495596076,"sku":"BWYR-DEC-12OZ","price":21.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":7697915346988,"sku":"BWYR-DEC-02LB","price":50.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":7697915379756,"sku":"BWYR-DEC-05LB","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/SugarcaneDecaf_NEW_onlinecard_3x-100.jpg?v=1689797663"},{"product_id":"r-lica-torres-black-cherry-natural","title":"Lica Torres - Black Cherry Natural","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eNestled at the foot of Chirripo Volcano, the three-hectare farm owned by Lica Torres and his family is one of only a few such courageous endeavors in Brunca, the southernmost coffee-growing region in Costa Rica. Conditions there aren't exactly idyllic; the soil is rocky, the incline steep, and the weather is often either a little too hot or a little too cold to grow any particular crop with tremendous success. Lica's father initially planted pine trees on the farm, but farming wood is a slow-going process that doesn't yield dividends very quickly. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEnter: Lica's big idea.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2020, Lica began to notice other families in the area growing coffee with some success, and he had just been introduced to a new, experimental hybrid variety called Milenio, which was being planted at lower elevations in Brunca. Lica decided to take a big risk and plant Milenio trees on his farm, which sits between 1500–1600 MASL. The result looked promising even after the first year, and Lica has since endeavored to cultivate other coffee varieties at elevation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLica’s triumphs in coffee growing are perhaps only rivaled by his triumphs in coffee processing, and the Black Cherry protocol is perhaps his most prolific—and also one of the most difficult to pull off. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eBlack Cherry is a process coined by the Torres family and controlled meticulously at the Cerro Buena Vista Wet Mill. As with any \"normal\" natural processing method, ripe coffee cherries are collected by hand and taken to the mill, but Lica allows these cherries to linger on the plant a little past peak ripeness, and the cherries start to take on a darker hue as a result. At the wet mill, they are placed in propylene bags for about 24 hours before being spread out on raised beds to begin drying. Once the parchment approaches 15–20% moisture content, the lot is re-collected into plastic bags and placed in storage for seven days, where fermentation continues to occur at a glacial pace. Finally, the cherries are put back out to dry—on concrete beds this time—until the remaining 5–10% humidity points are lost.\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\u003eThe black cherry process might refer to the appearance of dried coffee fruit, but serendipitously, this coffee boasts cherry for days. Cocktail cherry and port wine lead the acidity of this coffee, while milk chocolate hums quietly in the background. Confectionary sweetness like white icing elevates the cup to transcendent sweetness.\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\u003eRivas, Brunca, Costa Rica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDon Lica Torres\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCerro Buena Vista\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBlack Cherry Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCatuaí\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-229b9f00-7fff-ebb9-33a0-798f715c74aa\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1500 MASL\u003cbr\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":51438831436089,"sku":"BWSO-LiT-CN12","price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":51438831468857,"sku":"BWSO-LiT-CN02","price":68.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":51438831501625,"sku":"BWSO-LiT-CN05","price":170.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/LicaTorresBlackCHerryNaturalonline_2205_4x_1.png?v=1765828046"},{"product_id":"r-rodrigo-sanchez-green-tea","title":"Rodrigo Sanchez - Green Tea","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eRodrigo Sánchez Valencia is a third generation coffee farmer, but his father and grandfather before him never considered the coffee they grew in terms of its cup profile. That is to say, they didn't really know that their farming and processing techniques could have a huge impact on the flavor and quality of the coffees they were producing. That changed in 2002, when Rodrigo participated in a local program that sought to communicate cupping, coffee competitions, and lot-scoring to children of coffee producers. With this newfound understanding and a profound desire to produce high-quality coffee consistently, Rodrigo and his family set off on a mission to re-imagine the work they'd been doing at Finca Monteblanco, and the coffees coming from that farm today are a testament to their rigorous persistence in that endeavor.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eAfter being handpicked at peak ripeness, coffee cherries are floated and hand-sorted for quality before being pulped. Prior to any coffee fermentation, Rodrigo combines a mixture of 10 different yeasts with dehydrated aromatic herbs (like chamomile, mint, and rosemary) and molasses, and he seals the mixture for 190 hours of fermentation. Coffee cherries are then added to the fermentation mixture, and the two mingle together for an additional 150 hours. Finally, the coffee is washed clean and spread out on parabolic beds, being raked regularly to ensure even drying. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003ePleasantly herbal and surprisingly balanced, this particular co-fermentation experiment showcases coffee variety in a way that few such endeavors often do. It’s aromatic and citrusy, like lemon verbena. Stone fruit, like white peaches, and a sweetness akin to floral honey nod back to the two varieties used in this lot. The whole sipping experience—from aromatics to mouthfeel to flavor—is remarkably similar to green tea… just as Rodrigo intended it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eSamaria, Palestina, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eRodrigo Sánchez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFinca El Eden\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eCo-ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBourbon, Purple Caturra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-ebf78ab8-7fff-49ae-54f5-2534fcb09926\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1500 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":51946345595193,"sku":"BWSO-RoS-GT12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":51946345627961,"sku":"BWSO-RoS-GT02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":51946345660729,"sku":"BWSO-RoS-GT05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/RodrigoSanchez_GreenTea_onlinecard_4x_2c347144-e6d3-437c-8c5e-d7d9e511d5f8.png?v=1771267874"},{"product_id":"r-basha-bekele-natural","title":"Basha Bekele - Natural","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eInspired by his father, Basha Bekele is a community man at heart. He works with 126 registered outgrowers throughout Bensa, operates three drying stations there, and (with the help of his father) built a church for the residents of Bombe near the drying station where this particular lot was processed. Although he grows his own coffee on twelve hectares of semi-forested land, Basha continues to pay smallholders a premium for delivering cherry to his drying stations for processing and export, going so far as to deliver a second payment after the coffee is sold—a practice we don’t often see in Ethiopia! \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 and delivered to the drying station by smallholders, whole coffee cherry is floated for quality and then spread out to dry on raised beds in the African sun.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eThe floral nose on this coffee might be a dead giveaway of its high-grown Ethiopian roots, but the tasting notes are just a tad off-profile, in really delicious ways! Tropical fruit, like lychee, can be turned up or down depending on how you choose to brew it. Sweetness and citrus play together here to give us something like pink lemonade. And there’s a really special, unexpected red wine character about this coffee, reminding us of our favorite Pinot Noir. \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\u003eBensa, Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBasha Bekele\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eDrying Station |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBombe Drying Station\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\u003e74158\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-6a8779af-7fff-375e-ec22-1b9ca1df7a73\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e2350 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":51964822061369,"sku":"BWSO-BaB-NA12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":51964822094137,"sku":"BWSO-BaB-NA02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":51964822126905,"sku":"BWSO-BaB-NA05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BashaBekele_Natural_onlinecard_4x_f4c24e00-4e5c-4f4c-90fa-fb035f462f9f.png?v=1772039537"},{"product_id":"r-diego-bermudez-red-plum","title":"Diego Bermudez - Red Plum","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\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 of Diego's innovative and science-laden processing methods. His use of primary and secondary fermentation has produced some of the \u003c\/span\u003e\u003cspan\u003ewildest \u003c\/span\u003e\u003cspan\u003eflavor experiences we've ever enjoyed at the cupping table, and today's release has a lot to teach us about what is possible in contemporary coffee processing.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eProcessing begins with the development of a proprietary culture recipe using cascara extract, mucilage, and wine yeast that Diego affectionately named \"Red Plum.\" \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter being handpicked at peak ripeness, coffee cherries are sorted for quality and thoroughly washed with filtered water. Next, the coffee is introduced to the Red Plum culture, and they are left to mingle in a sealed container under pressure for a set amount of time. After fermentation, the coffee undergoes a thermal shock with more filtered water before beginning a controlled drying process. During this time, air in the drying room is kept at a steady 35 degrees Celsius and is constantly recirculated for 34 hours, until optimal moisture content is achieved. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eIf you’re familiar with Diego’s work, you might expect this coffee to pack a proverbial fermentation punch, but it’s actually surprisingly subdued and balanced given the extent of its processing journey. It does, however, punch way above its weight class in terms of variety, showcasing flavor notes you might expect to find in a Gesha coffee (like white grape, peach, and turbinado sugar) rather than Castillo. A playful-but-prominent note of strawberry candy hints at the tinkering Diego’s done with this lot, but it’s certainly not the loudest offering on his cupping table. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003ePiendamó, Cauca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDiego Bermudez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFinca El Paraiso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThermal Shock Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCastillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-49788fb9-7fff-6551-ae8b-268a0355c98e\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1900 MASL\u003cbr\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":52015230943545,"sku":"BWSO-DiB-RP12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":52015230976313,"sku":"BWSO-DiB-RP02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":52015231009081,"sku":"BWSO-DiB-RP05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/DiegoBermudezRedPlum_onlinecard_4x_1633c749-2b13-4e36-ae21-bad46e759efb.png?v=1773848877"},{"product_id":"r-unblended-young-producers-project","title":"Unblended - Young Producers Project","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGET TO KNOW THE PROJECT | \u003c\/strong\u003e\u003cspan\u003eAs a concept, Unblended exists to make coffee farming an exciting and meaningful industry for young producers in Colombia (and hopefully, all over the coffee-growing world). As green buyers, they partner with established coffee producers at home (see: Sebastian Ramirez) and connect them to movers and shakers in the roasting industry in the US, helping to forge more meaningful relationships between producers and patrons.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo further this initiative, Unblended has spearheaded the Young Producer Program in Colombia: a cooperative program that pairs seasoned producers with young mentees who are pursuing their passion for specialty coffee. This initiative allows young producers to learn from and experiment with successful coffee farmers, blending their small, experimental batches with larger lots from the mentors' farms, which ensures those experimental lots have a home.\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 blend is composed of several lots from both young producers and storied coffee farmers alike, each of which underwent various iterations of experimental processing methods.\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\u003eBy using several lots at very specific percentages, the folks at Unblended hope to balance fermentation impact and complexity with sweetness and approachability. The result is a cup that's both fruity and sweet, like summer strawberries, as well as round and smooth, like craft chocolate. Tropical notes, like mango, hint at some of those lots which underwent more extensive fermentation. Complex but still crowd-pleasing, this blend is a celebration of the excellence that already exists in specialty coffee production in Colombia, and also an enthusiastic high five to the next generation of producers in that region\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\u003eAntioquia, Cauca, Huila, and Quindio Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eYCA | Young Producers Project\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003evarious\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCastillo, Caturra, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-2d1beafe-7fff-fa91-5cf2-f74ea0cbbce0\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003evarious\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":52062744510777,"sku":"BWSO-YPP-UN12","price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":52062744543545,"sku":"BWSO-YPP-UN02","price":68.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":52062744576313,"sku":"BWSO-YPP-UN05","price":170.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/UnblendedYoungProducers_onlinecard_4x_f7712372-0b94-4116-9c6e-217ed99f9c29.png?v=1775062835"},{"product_id":"r-boutet-natural-gesha","title":"Boutet - Natural Gesha","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cspan\u003eFor four generations and more than a hundred years, La Victoria Estate has been a quiet companion to the Lamastus family’s coffee empire in Boquete, Panama. Robert Lamastus founded the family's flagship farm, Elida Estate, in 1918, and the neighboring La Victoria Estate came of age around that same time. Although it has not reached the same level of name recognition as its neighboring farms, La Victoria Estate has also been producing excellent Panamanian Gesha lots for many decades. Thanks to a great working neighborly relationship, lots like this one are grown at La Victoria and processed by the careful hands of the Lamastus family—and we have the giddy, grateful recipients of the fruits of their friendship.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eAfter being handpicked at peak ripeness and sorted for quality, whole coffee cherries make the short commute from La Victoria to Elida, where they are spread out to dry on concrete patios, being meticulously monitored until optimal moisture content is 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\u003eIt seems a little off to call such an elegant cup of coffee “an absolute banger,” but that’s how one of our roasters described it—and they are absolutely right. Floral and citrusy, like bergamot, this coffee sips like black tea and packs in the stone fruit (think: peaches and plums). It’s everything we want from a cup of Panamanian Gesha coffee, and it’s everything we’ve come to expect from the exacting hands at these storied neighboring estates. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eBoquete, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eLa Victoria Estate\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 dir=\"ltr\"\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e\u003cspan\u003e1700 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":53304201412921,"sku":"BWSO-Bou-NG10","price":18.25,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":53304201445689,"sku":"BWSO-Bou-NG12","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BoutetNaturalGesha_onlineCards_4x_7ec163ea-3bd7-4a7b-a7f9-894fc59be499.png?v=1779216448"}],"url":"https:\/\/www.blackwhiteroasters.mom\/collections\/mild-funk.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}