{"title":"The Coffee Archive","description":"","products":[{"product_id":"r-yabitu-koba-1","title":"Yabitu Koba - Washed","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 data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere's something really special about Wate Gogogu. Although coffee has been grown in the Uraga region of Ethiopia for some time, the coffee farms in Wate Gogogu are some of the youngest in all of Ethiopia, with most of their producing trees being a mere 5-10 years old. But here's where the really special part comes in - despite that youth, coffees coming out of Wate Gogogu are consistently some of the most delicious and complex lots at our cupping table. In fact, if\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e the unique name of this special place sounds familiar to you (try saying it ten times fast!), that's because we have offered several lots from Wate Gogogu over the years. This latest selection comes from a private washing station owned and managed by Gorifinesh Alemu, and she has teamed up with our buddies at SNAP Specialty Coffees to bring us this beautiful indigenous landrace lot. Our relationship with this community is steeped in trust and rooted in their commitment to excellence - both in crop and in processing - and we are particularly thankful for our friends at SNAP for making the introduction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e Gorifinesh Alemu\u003cspan data-mce-fragment=\"1\"\u003e purchases from hundreds of farmers in the surrounding villages, but this particular lot was sourced specifically from those smallholders in the Yabitu Koba village of Uraga. It \u003cmeta charset=\"utf-8\"\u003ewas processed at her private washing station using the traditional underwater fermentation which is popular throughout Ethiopia: the coffee cherries are fermented underwater for 24-48 hours, after which they are soaked in clean water for four hours before being moved to raised beds to dry for 10-14 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen most people think of Ethiopian flavor profiles, the one that often comes to mind is Yirgacheffe. Coffees coming out of the Yirgacheffe region are nothing short of beloved, and for good reason: floral characteristics and citrus fruits feature prominently in that profile. In Guji, however, coffee tends to be much more heavily fruited in character - the florals and citrus are still there, but sweet, sticky stone fruits really take center stage. This particular coffee is sweet and heavy-bodied, with soft floral characteristics and an almost-herbal citrus note, like lemongrass. However, it really shows off its Guji origins with stone fruit flavors like apricot, and that characteristic \"sticky sweetness,\" reminiscent of dark honey.\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\u003e\u003cspan\u003eUraga, Guji, Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Gorifinesh Alemu, in collaboration with SNAP Specialty Coffees\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 74112, 74158, and other indigenous selections\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 2160 - 2320 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":44807442759993,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44807442792761,"sku":"","price":55.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44807442825529,"sku":"","price":117.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/YabituKOba_Washed_Cardonline_2x-100.jpg?v=1693347805"},{"product_id":"r-eucalipto-anaerobic-washed","title":"Eucalipto - Anaerobic Washed","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWe are thrilled to introduce proud Peruvian producer, Luz Emerita Herrera, to our menu this week! Luz is something of a lady boss in her home village of Lal Higuera - in addition to growing exclusively Bourbon coffees, she also harvests bananas on the farm she owns and manages in southern Jaén. Her consistency in excellence has earned the respect of producers throughout the region as well as from exporters, who are paying premium prices for her coffee. \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 mechanically pulped before being tucked into plastic tanks to ferment for about 24 hours. After that, they are washed and then make their way to a solar dryer, where they remain until optimal moisture content is achieved. Luz and her team are also making several strides in sustainability throughout these processes, including re-directing all wasterwater and mucilage in ground deposits on the farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThis coffee manages to showcase both process \u003cem\u003eand \u003c\/em\u003evariety in equal parts, a feat not easily managed in an area known best for their sweet, but often one-note, crops. It's both clean \u003cem\u003eand\u003c\/em\u003e vibrant, juicy \u003cem\u003eand\u003c\/em\u003e tropical. An acidity like sweet limes and a sweetness like honeycomb candy (calling all Bit-O-Honey lovers!) combine to yield a flavor profile quite like many Portuguese white wines, or a fine Riesling. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColasay, Jaén, Cajamarca, Peru\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Luz Emerita Herrera\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003eEl Eucalipto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Anaerobic washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1761 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":45881030312249,"sku":"","price":20.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":45881030345017,"sku":"","price":45.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":45881030377785,"sku":"","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Eucalipto_Online_3x-100.jpg?v=1690381467"},{"product_id":"r-bombe-natural","title":"Bombe - Natural","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis coffee is sourced from the village of Bombe Kebele in the Bensa Woreda district of the Sidama zone in Ethiopia. Its namesake - the mountain of Bombe - provides the beans with excellent growing conditions. Sidama is in the south of the country, and coffees from this region have been regular features on the Black and White Coffee menu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e This coffee was processed using traditional Ethiopian natural processing protocols. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eLike so many of our beloved Ethiopian coffees, this one is floral and fruity, reminding us of peach tea. But, unlike so many of our beloved \u003cem\u003enatural\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eEthiopian coffees, it's also pretty clean and citrusy, like tangerines. Red fruit notes like red raspberry are abundant on the palette, and the overall experience is a true delight.\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\u003eBombe, Bensa, Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003evarious smallholders in Bombe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing Station |\u003c\/strong\u003e Bombe Drying Station\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 74112\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":46719484461369,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":46719484494137,"sku":"","price":58.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":46719484526905,"sku":"","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BombeNatural_CardOnline_2x-100.jpg?v=1693347865"},{"product_id":"r-ivan-solis-candy-natural","title":"Ivan Solis - Candy Natural","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eIvan Solis comes from a storied family background of agricultural workers in Costa Rica. He has worked in the food and beverage production sector for his entire adult life and is making quite a name for himself as an innovative and adventurous processor of specialty coffee in the Tarraz\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eú\u003c\/span\u003e region! Ivan became a certified Q Grader back in 2009, and he's been obsessed with flavor ever since. After working with two of the largest milling operations in Costa Rica, Ivan began operating his own wet mill, named Santa Fe, back in 2017. It is here that he began experimenting with a new processing method called \u003cem data-mce-fragment=\"1\"\u003eCandy Natural\u003c\/em\u003e a couple of years ago. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\"Candy Natural\" is the name coined by Ivan for this unique twist on anaerobic processing. During this process, whole coffee cherries undergo dry anaerobic fermentation for four days before being removed to raised beds to dry in the sun. Sounds pretty standard, right? Here's where the twist comes in: after the cherries from one batch are removed, Ivan and his workers take the leftover \u003cem data-mce-fragment=\"1\"\u003emosto \u003c\/em\u003e(the juice created from the fermentation process) and pour that juice, which contains many microorganisms, into the next batch to kickstart the fermentation process. This step, similar to sour mashing in bourbon production, promotes consistency in flavor profiles across various batches of freshly-picked coffee cherries. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThis is the third appearance on our menu by one of Ivan's Candy Natural lots, and we've gotta say: this one is the most intense expression we've tasted to date! The impact of the fermentation is a little heavy-handed here, resulting in a cup that's reminiscent of snacking on craft dark chocolate while sipping a glass of full-bodied red wine. The fruit flavors that do prevail mingle with sweetness, reminding us of cherry candy. And there's a citric character like pomelo that lingers. This may not be your everyday cup, but it's absolutely perfect for the right occasion - just like a fine French Merlot.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003eSanta Maria de Dota, Tarraz\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eú\u003c\/span\u003e, Costa Rica\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarmers | \u003c\/strong\u003eRonald Madregal Monge and Joaquin Solis\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashing Station |\u003c\/strong\u003e Santa Fe Wet Mill, owned and operated by Ivan Solis\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Candy Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Catuai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1500 - 1900 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":46972179874105,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":46972179906873,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":46972179939641,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Ivansoliscardonline_4x-100.jpg?v=1696441254"},{"product_id":"r-juan-evangelista-parainema-washed","title":"Juan Evangelista - Parainema Washed","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAt the ripe young age of 85 years, Juan Evangelista is a real OG in the Santa Barbara coffee community. His father was one of the first to move to the area now known as Las Flores, and Juan began growing coffee there in the 1970s - before any roads existed which would later link the community to neighboring towns. Fast forward to 2016, and Juan had built both a name for himself and a livelihood for his family. It was then that he started planting a new coffee variety at La Maravilla - Parainema, with the hopes of improving the quality of his production. A couple of years later, he got connected with our good buddy Bejamin Paz, and Juan has been selling all of his lots as specialty coffee ever since. Today, Juan is one of the most experienced and respected producers in all of Santa Barbara, and we are honored to feature the fruit of his long labor on our menu this Fall.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e Cherries are hand-picked at peak ripeness and floated for defects. Then, the lot is de-pulped and placed in concrete tanks to dry ferment for about 15 hours. After three rounds of rinsing, they are finally removed to a parabolic solar dryer, where the cherries take about 13 days to dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eParainema is a fascinating variety. Although it was initially cultivated as a disease-resistant coffee variety, producers soon found that it was capable of taking on Gesha characteristics when grown at higher elevations. Well, we actually thought this \u003cem\u003ewas\u003c\/em\u003e a Gesha lot when it appeared on our cupping table! The vibrant acidity is what really had us fooled for a moment, reminding us of candied orange and limeaid. Stone fruit, like plum, can also be discerned. But the prevailing delight of this cup is its sweetness, which reminds us of toasted marshmallows.\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\u003eLas Flores, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Juan Evangelista Fernández Pineda\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 Parainema\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":"12oz","offer_id":47236192239929,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47236192272697,"sku":"","price":58.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47236192305465,"sku":"","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JuanEvangelista_online_4x-100.jpg?v=1696979459"},{"product_id":"r-eduardo-rojas-pink-bourbon","title":"Eduardo Rojas - Pink Bourbon","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eAt age 22, Eduardo Rojas began saving the money he would eventually use to purchase Finca La Loma, the land on which his coffee trees now grow. He began by buying it 1 hectare at a time, until today, at age 55, Eduardo owns the farm outright and lives there with his wife and three children, all of whom are active participants in its success. Eduardo is in charge of managing the farm's cultivation and processes, and he is passionate about things such as soil quality and agronomy. He is currently working to instill that same passion in his children, and he hopes that Finca La Loma will become a cherished family heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e This Pink Bourbon lot underwent anaerobic fermentation in plastic tanks (with a de-gasser valve) for 39 hours, in a temperature controlled warehouse at 25 degrees Celsius. Then, it underwent mechanical drying for 32 hours before being stored in the warehouse to stabilize for 13 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThis is a pretty \"big\" cup of coffee, with many of the flavors being driven by the kind of natural fermentation the coffee underwent. Mixed berry compote stands out as the big fruit flavor here, with a nice citrus backbone (like blood orange) to keep things balanced. With a big, round body and a sweetness like milk chocolate, this coffee is just the sort of cup you might think of when you think of an excellent anaerobic natural.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eOporapa, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEduardo Rojas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Loma\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Anaerobic Natural\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 1600 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47275930485049,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47275930517817,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47275930550585,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/eduardo_ROjas_online_4x-100.jpg?v=1698247471"},{"product_id":"r-muthathai-washed","title":"Muthathai - Washed","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAlong with his family, Peter Mbature operates the Kamavindi Coffee Lab in Embu, Kenya. He's committed to communication and collaboration with smallholders in the village of Kibugo, many of whom don't have many opportunities to learn more about coffee quality and processing. Peter and Kamavindi are working to change that, offering trainings, educational resources, and access to specialty coffee exporters and roasters for these farmers. Brought to us by our friends at Atlantic Specialty Coffee, this lot composed primarily of SL28 shares from the Kibugo community, was selected by Kamavindi Coffee Lab for its cup clarity and excellence in processing.\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\"\u003eFully ripe cherries are pulped, fermented, and washed. Then, the lot is dried slowly over 2-3 weeks until the 10-12% moisture content is achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eKenyan coffee can be a bit... polarizing. With flavor profiles that have a propensity toward the savory (think: tomatoes, herbs), Kenyan coffees are often intensely acidic and very lightly roasted, leaving us with a cup of coffee that sort of shouts at us while we're trying to wake up in the morning. This coffee, however, is none of those things. Instead, it reminds us of a really lovely Ethiopian coffee profile. Pleasantly acidic and markedly sweet, we experience those attributes as candied lemon. At the top, it's floral - like hibiscus - with stone fruit flavors, like apricot. The finish is sweet and rich and slow, reminding us of a molasses cookie.\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\u003eEmbu, Kenya\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e Peter Mbature, via smallholders in the village of Kibugu \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 SL28 \u0026amp; small percentage of others\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":"12oz","offer_id":47511875223865,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47511875256633,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47511875289401,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/MuthathaiWashed_online_4x-100.jpg?v=1700016778"},{"product_id":"r-gesha-village-gori-gesha-lot-13","title":"Gesha Village - Gori Gesha Lot 13","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eGesha Village is more than a household name (assuming those households include a specialty coffee drinker or two); it's a force. Coffee from Rachel's and Adam's farm in the jungle of western Ethiopia has found its way to the world stage numerous times, and for good reason. It is considered a \"bucket list\" coffee offering for many roasters around the world. And we here at Black \u0026amp; White have had the tremendous privilege of roasting coffee from Gesha Village Estate on numerous occasions, both for world barista competitors AND for all of you at home - and we do not take that privilege lightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eMost of you probably already know their story, but a short synopsis still bears repeating here: the Gesha Village project started as an effort by Rachel Samuel and Adam Overton to document native, wild coffee species growing in the Gori Gesha Forest in the Bench Maji zone, where the Gesha variety originated. \u003cmeta charset=\"utf-8\"\u003eFast forward eight years, and the couple found themselves searching for the perfect piece of land on which to build the coffee farm of their dreams. They found that dream realized not far from that renown Gori Gesha forest they first visited in 2007. Today, the estate has grown to over 700,000 coffee trees and 30,000 native shade trees. With the partnership of the local Meanit Shasha Woreda people, the Gesha Village project has returned the value surrounding the name, \"Gesha\" back to the forests where the coffee first descended.\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 naturally processed coffee first underwent rigorous hand-sorting to ensure that only the ripest, highest quality cherries remained. Then, the whole cherries were placed on raised beds to dry in the sun until they reached 11% moisture content after 27 days. During this time, the cherries were consistently turned to ensure even drying. Everything is pretty standard operating procedure here, but it's executed, well, perfectly. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eUnlike some Gesha varieties, this Gori Gesha lot presents with softer, more subtle floral notes and bigger fruit flavors. Mango, pomegranate, and strawberry can all be perceived in the cup. Combined with a limeade-like citrus component, those big fruit flavors remind us of strawberry lemonade. A sweetness like manuka honey lingers on the palette.\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\u003eBench Maji Zone, Gesha, Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdam Overton, Rachel Samuel, and Willem Boot | Gesha Village\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cstrong\u003e\u003c\/strong\u003eGesha Village\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 Gori Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1909-2063 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47522587476281,"sku":"","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47522587509049,"sku":"","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47522587541817,"sku":"","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/GeshaVillageLot13_online_4x-100.jpg?v=1700665922"},{"product_id":"r-carlos-plazas-cinnamon-anaerobic","title":"Carlos Plazas - Cinnamon Anaerobic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFor Carlos Plazas, coffee is a family business. He himself is a 3rd generation coffee farmer and producer, and he currently oversees his beautiful, \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e19-hectare\u003c\/span\u003e farm, Bellavista Estate, alongside his wife and son in the small Colombian town of Suaza. Named for the stunning views which can be enjoyed throughout the farm, Bellavista has become a hub for Carlos's delicious experiments in co-fermentation. \u003cmeta charset=\"utf-8\"\u003eCo-fermenting processes such as these are becoming increasingly common, particularly in Colombia. Whether it is passionfruit or pineapple or - in this case - cinnamon, co-fermentation is a creative and honest way to introduce new flavors to your cup.\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\"\u003eAfter being picked at peak ripeness, the coffee cherries are hand-sorted to ensure quality. Then, they undergo a stint of anaerobic fermentation alongside actual cinnamon. Once the coffee cherries and cinnamon have had plenty of time to mingle, the now cinnamon-infused coffee cherries are laid on patios for drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThe result is reminiscent of a pop-up holiday bake shop, complete with apple pies, cinnamon doughnuts, maple candy, and a myriad of other treats sprinkled with brown sugar. It's sweet, spiced, and well-suited for sharing with friends and family this holiday season.\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\u003eSuaza, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Carlos Plazas\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Bellavista Estate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Cinnamon Anaerobic Honey\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e various\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":"12oz","offer_id":47637461401913,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47637461467449,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47637461500217,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/CarlosPlazasOnline_4x-100.jpg?v=1701806465"},{"product_id":"r-hermanos-sabillon-parainema-natural","title":"Hermanos Sabillon - Parainema Natural","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eThis release is a blend of two Parainema lots, one each from brothers Fredy and Merlin Sabillon. We are delighted to have the Sabillon family back on our menu!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eFredy and Merlin Sabillon grew up in Santa Barbara, picking coffee for other farms and dreaming of one day owning their own coffee farms . At age 21, Merlin managed to purchase a 2-hectare plot of land on which to build that dream, and Fredy followed suit soon after. They began by selling commercial coffee, and it was the volatility of that market which eventually led Merlin and Fredy to pursue specialty coffee instead. Today, you can find their coffees at the Honduras Cup of Excellence alongside some of our favorite producers from that area, like Benjamin Paz (who is also responsible for introducing us to the Sabillons!). A true picture of steadfastness and resilience, we are thrilled to share their stories - and their blended Parainema lots! - with you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter being handpicked at peak ripeness, the coffee cherries undergo both hand-sorting and floating to ensure proper quality. Then, the cherries are immediately removed to a solar dryer to dry for 17-22 days, until 9.5-10% moisture content is achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eAs far as naturally processed coffees go, this one is pretty approachable. When fresh, you can enjoy simple red fruit flavors and a nutty, almost praline-like, sweetness. But this coffee really shines as it begins to age out! Red fruit flavors like red plum, raspberry, and cherry become more distinct. The sweetness is confectionary in nature, combining with a citrus-like acidity to make us think of lemon pound cake. Most interesting and agreed upon, however, is a flavor experience that reminds us of malted milk chocolate balls - like the Whoppers candy we greedily ate from our Easter baskets as children.\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\u003eProducers |\u003c\/strong\u003e Fredy \u0026amp; Merlin Sabillon\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  Parainema\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1250-1350 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47695396733241,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47695396766009,"sku":"","price":58.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47695396798777,"sku":"","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/HermanosSabillon_online_4x-100.jpg?v=1702478281"},{"product_id":"r-edwin-zambrano-170hr-anaerobic-natural","title":"Edwin Zambrano - 170hr Anaerobic Natural","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThe Zambrano family has a long history of growing coffee along the hillsides of Huila, and Finca Buenavista is perhaps their most treasured family heirloom. Just last year, Edwin Zambrano and his wife took over the family business, granting his mother, Dońa, a well-earned retirement. If this wild anaerobic natural lot is any indication, we think it's safe to say one thing: like their beloved farm, the pursuit of excellence is being passed down to the next generation, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being briefly submerged in water, these coffee cherries were held in an anaerobic environment for a staggering 170 hours before being sun-dried on raised beds for up to 45 days. To prevent over-fermentation during that extended processing time, the temperature of the fermentation environment was kept relatively cool, resulting in a coffee that is definitely funky, and yet somehow still restrained.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThis coffee is a wild ride, but it manages to maintain a vibrant, citric acidity despite its extended fermentation time. Orange marmalade comes to mind here. Fun flavors like blue razz and red sangria are delightful on the palette, and the sweetness here reminds us of craft chocolate. Put it all together, and we're reminded of stealing Queen Anne cordial cherries from our dad's secret stash every Christmas - except that these flavors feel a little more grown up, like perhaps \u003cem\u003ethese\u003c\/em\u003e cordials were made by a master chocolatier.\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\u003eHuila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Edwin Zambrano\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca Buenavista\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e 170-hr anaerobic natural\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":47728091463993,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47728091496761,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47728091529529,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/EdwinZambrano170hranaerobic_online_4x-100.jpg?v=1703039736"},{"product_id":"r-gerardo-caceres-delagua-project","title":"Gerardo Caceres - Delagua Project","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\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. Delagua is primarily responsible for processing green coffee from La Sierra Nevada, but today's release is their first iteration of a project happening outside of Colombia - in the Ilamatepec region of El Salvador.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e 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\u003cmeta charset=\"utf-8\"\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\u003cspan\u003eOne of those such \"guardians of biodiversity\" is Gerardo Caceres, one of the first farmers in El Salvador to to join in on this remarkable project, \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e The coffee cherries are hand-selected at peak ripeness and taken to the drying area, where they are first floated into a 200-liter water tank. After this, they are left to ferment in an anaerobic environment for 6-7 days, after which time they are set out to dry for 20-25 days at a controlled temperature (18-21 degrees Celsius) until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThere are two profile components at play here, which don't often find themselves in the same cup of coffee. First, this coffee is fresh, stone fruit-forward, with notes like red plum and cooked peaches. By contrast, it's also almost dessert-y in nature, reminding us of hazelnut spread and wafer cookies. The culmination of those two profiles is a delicious one - it's an easy drinker and a delightful sipping experience.\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\u003eIlamatepec Region, El Salvador\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Gerardo Caceres\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Los Alpes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Anaerobic natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1600 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47758957773113,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47758957805881,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47758957838649,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/GerardoCaceres_Delagua_online_4x-100.jpg?v=1703699248"},{"product_id":"r-ivan-solis-stout-barrel","title":"Ivan Solis - Stout Barrel","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003eWe'll say this about Ivan Solis: we've never seen his LinkedIn profile, but it's got to be pretty impressive. The son of multi-generational agricultural workers, Ivan has worked in food or coffee production in Costa Rica for practically his whole life. He gained extensive experience at two of the largest milling operations in the country before establishing his own wet mill in 2017. He's spent the better part of a decade exploring and experimenting with innovative processing techniques, and his pioneering efforts have earned him the respect and trust of hundreds of farmers in the Tarrazu region. Oh - and he's also been a certified Q Grader since 2009!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE COLLABORATOR | \u003c\/strong\u003eA craft beer staple in the Research Triangle, Bond Brothers Beer Co. has been rolling out meticulously crafted ales, lagers, and sours for nearly a decade. We've enjoyed a long and mutually beneficial relationship with the company and particularly one of its owners, Whit, since 2017, when we first collaborated with Bond on one of their first coffee stouts. Through a mutual respect and obsession with flavor, Kyle and Whit have helped to expand one another's palettes over the years as they each strive to push their respective industries forward. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e For this collaborative release, we started with Ivan Solis's wildly popular Cinnamon Anaerobic Catuai lot. Back in Tarrazu,\u003cspan data-mce-fragment=\"1\"\u003e f\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eresh coffee cherries were first brought to the Santa Fe wet mill where the fruit was pulped, but mucilage was not \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewashed from the seed. Everything but the cascara was added to GrainPro bags and combined with cinnamon powder. This mixture was then left to ferment in an anaerobic environment for several days before finally being moved to concrete patios to dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHere in North Carolina, we stuffed that amazing cinnamon co-fermented coffee into five of Bond Brothers' stout barrels, which had previously spent four years aging bourbon and then two years aging one of their stouts. We let the coffee hang out in those bourbon barrels for 12 days before finally roasting it and blending it back with more coffee from the original lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP |\u003cspan\u003e \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eYou'll perhaps be unsurprised when greeted by a very boozy aroma as you bring this coffee to your lips. However, the tasting experience is remarkably balanced and sweet. A cinnamon + spice structure forms the backbone of this blend, and combined with that sweetness and a pleasant acidity, gives us tasting notes of gingerbread, candied orange, and spiced chocolate. We couldn't be prouder of how this experiment turned out, and with a coffee cup in hand we say \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eCheers! \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eto our friends at Bond Brothers in particular and to the craft beer industry as a whole - may collaborations like this one continue to bring our industries together, even as we strive to push each of them forward. \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\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\u003eSanta Maria de Dota, Tarrazu, Costa Rica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Ivan Solis\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e smallholders in El Vapor community\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWashing Station |\u003c\/strong\u003e Santa Fe Wet Mill\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Cinnamon Anaerobic Washed + Bourbon Barrel-aged\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Catuai \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1500-1900 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47775224267065,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47775224299833,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47775224332601,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Ivan_Solis_Stout_Barrel_Online_2.png?v=1718652258"},{"product_id":"r-sagastume-pineda-2023-coe-21","title":"Sagastume \u0026 Pineda - 2023 COE #21","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e \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 amount 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\u003cspan\u003e \u003c\/span\u003etemperature, 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":"12oz","offer_id":47820882903353,"sku":"","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47820882936121,"sku":"","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47820882968889,"sku":"","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/SagastumeYPineda_2023COE_online_4x-100.jpg?v=1704896261"},{"product_id":"r-ivan-solis-cinnamon-anaerobic","title":"Ivan Solis - Cinnamon Anaerobic","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\u003eWe'll say this about Ivan Solis: we've never seen his LinkedIn profile, but it's got to be pretty impressive. The son of multi-generational agricultural workers, Ivan has worked in food or coffee production in Costa Rica for practically his whole life. He gained extensive experience at two of the largest milling operations in the country before establishing his own wet mill in 2017. He's spent the better part of a decade exploring and experimenting with innovative processing techniques, and his pioneering efforts have earned him the respect and trust of hundreds of farmers in the Tarrazu region. Oh - and he's also been a certified Q Grader since 2009!\u003c\/p\u003e\n\u003cp\u003eThat extensive resume is only made richer by the contributions of his sons, Joaquin and Javier, who clearly inherited their father's innovative spirit and tendency toward perfectionism. The last time some of these names showed up on our menu, it was for a uniquely processed \"Candy Natural\" Catuai lot, and you guys \u003cem\u003eloved\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eit. Today's release is similarly anaerobically fermented but processed as a washed coffee. We originally had this coffee in mind as a potential blend component for our super-special cocktail-themed series, but the end result is so lovely, we had to share it on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFirst, f\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eresh coffee cherries are brought to the wet mill where the fruit is pulped, but mucilage is not \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ewashed from the seed. Everything but the cascara is added to GrainPro bags and combined with cinnamon powder. This mixture is left to ferment in an anaerobic environment for several days before finally being moved to concrete patios to dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eConfectionary and spiced, this coffee showcases notes like sweet cinnamon and shortbread cookies, reminding us of an assorted holiday cookie tray. Fruit, like white grape, can also be perceived. Finally, there's a nutty characteristic to this cup which, combined with the cinnamon, gives us a delightful note like praline pecans.\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 Maria de Dota, Tarrazu, Costa Rica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Ivan Solis\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e smallholders in El Vapor community\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWashing Station |\u003c\/strong\u003e Santa Fe Wet Mill\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Cinnamon Anaerobic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Catuai \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1500-1900 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47820885459257,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47820885492025,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47820885524793,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/IvanSolisCinnamonAnaerobic_brewcards_4x-100.jpg?v=1704896778"},{"product_id":"r-the-future-fruit-snacks","title":"The Future - Fruit Snacks","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Future has been a beloved staple on our year-round menu for quite awhile now. With it, we have been able to showcase excellence in processing techniques, particularly in regard to anaerobic fermentation and co-fermentation experiments. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cspan\u003eToday's release is the first in this flavor-forward series of the new year, and it also happens to be the coffee that one of our owners, Kyle Ramage, will be showcasing on the Brewer's Cup stage this season! With this blend, we're conjuring up memories of grade school lunchboxes and after-school snacks. It's joyful and light-hearted, fruity and complex - just like the fruit snacks we relished as children, and the same ones we appease our own toddlers with today.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThis delightful blend features four coffees from three innovative Colombian producers, and our hope is that it showcases their innovation with every sip. Jhonatan Gasca's stunning thermal shock Pacamara lot (which is being released this week alongside this coffee!) makes up 45% of the blend, laying the foundation of big fruit flavors, complexity, and sweetness. An additional 30% comes from Julio Madrid's nitro-macerated Caturra lot, which reminds us of watermelon bubblegum and contributes to the candy character in this cup. Finally, co-fermentation extraordinaire, Jairo Arcila, produced the two remaining components of this blend: his mandarin co-fermented Castillo lot (at 20%), and his very intense lychee co-fermented coffee (at 5%). Even at such a small percentage, the latter really makes the whole blend more cohesive, adding further tropical flavors and complexity to the cup. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e The advanced fermentation experiments which resulted in these four coffees are a true testament to the innovative spirits of the men who produced them. Jhonatan's Thermal Shock Pacamara underwent a whole slew of steps, including multiple rounds of quality sorting, both aerobic and anaerobic fermentation, and a unique adaptation of the washing process, known as \"quenching.\" Julio's Nitro-macerated Caturra underwent three rounds of fermentation, the final of which takes place in a sealed bioreactor with yeast and nitrogen added to the fermentation environment. And of course, Jairo's two contributions to the blend are both co-fermentation endeavors, one with mandarins and the other, dried lychee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen\u003cem\u003e hot\u003c\/em\u003e, this coffee is a real jam bomb - think strawberry jam and subtle orange marmalade. Red stone fruit, like cherry, and fun candy vibes, like watermelon Jolly Rancher, can also be perceived here. \u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly\u003cem\u003e warm\u003c\/em\u003e temperature, acid increases as red fruits take a backseat, leaving us with all the tropical vibes, like yellow peach, strawberry kiwi, lychee, passionfruit, and (subtle) watermelon. \u003c\/p\u003e\n\u003cp\u003eWhen\u003cem\u003e cool,\u003c\/em\u003e this coffee reminds us most of a Gesha. Some tropical flavors endure (like pineapple and peach), but the overarching vibe is one of soft florals, complex citrus, and lime zest. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigins |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBruselas, Huila, Colombia | La Estrella, Riseralda, Colombia | Armenia, Quindio, Colombia\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e Jhonatan Gasca | Julio Madrid | Jairo Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock | mixed co-fermentation\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  various\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e various\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47870715658553,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47870715691321,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47870715724089,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/THEFutureFruitSnacks_online_3x-100.jpg?v=1705505669"},{"product_id":"r-jose-porta-dynamic-cherry","title":"Jose Porta - Dynamic Cherry","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eKnown 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. If you've sampled anything from CCD before, you might be aware of their love for anaerobic fermentation and their subsequent ability to produce some big, wild flavor profiles in a given micro or nano lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor this lot, our friends at CCD partnered with Jose Porta, a newcomer to the industry who's already making waves in the Chiriquí region of Panama. Although he's only been working in coffee for a little over two years, he is passionate in his pursuit of agricultural excellence, and his partnership with the processing wizards at CCD is proving to be a very (forgive our pun here) \u003cem\u003efruitful\u003c\/em\u003e one. \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\"\u003eWe consider this lot to be a good expression of what middle-of-the-road fermentation impact looks like for a CCD coffee. These cherries underwent a fermentation strategy called \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eDynamic Cherry\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e. In this process, the cherries were spread out on a warm patio for two days \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eprior\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e to undergoing fermentation. This step reduces the moisture content in the bean so that there is not enough water available to promote bacteriological reactions outside of the bean, but there IS enough to aid enzymatic ones within it. The purpose of all of this is to decrease the risk of fungal development in those early days, and it also serves to prolong the fermentation process considerably. This particular lot underwent anaerobic fermentation in plastic bags for 83 hours - though some batches have taken as long as three weeks! The coffee cherries are then spread out on patios for drying, until 9.2% moisture content is achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eCCD certainly left its mark on this coffee; it pretty aggressively pushes flavor boundaries and expectations. Nevertheless, it manages to present as unapologetically funky \u003cem\u003ewithout\u003c\/em\u003e coming off as savory or unpleasantly ferment-y. Very dark stone fruits, like black plum, and craft dark chocolate, like cocoa nibs, combine with a wine-y flavor profile to remind us of sipping a gorgeous Merlot.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eBoquete, Chiriquí, Panama\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jose Porta\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Alquería\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Dynamic Cherry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Catuai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1460 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":47932969877817,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47932969910585,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47932969943353,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JosePorta_DynamicCherry_cardonline_3x-100.jpg?v=1706112248"},{"product_id":"r-danche-5-day-anaerobic-washed","title":"Danche - 5 Day Anaerobic Washed","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\u003eEstablished in 2008, Negusse Debela's newest endeavor - SNAP Specialty Coffee - seeks to provide specialty Ethiopian coffees processed \"consistently and exceptionally.\" They run or partner with several washing and processing stations throughout Ethiopia, including the two Worka Chelbessa washing stations in Gedeb. Today's release hails from Wate Danche, the second iteration of Worka Chelbessa and the site of some really remarkable achievements in Ethiopian processing methods. It's a special project headed up by Marcelo Pereira, process innovator who consults for SNAP - and we couldn't be more excited to share it with you today.\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\"\u003eWorka Chelbessa purchases from hundreds of farmers in the surrounding villages, but this particular lot was sourced specifically from those smallholders in the Danche\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ekebele \u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003eof Gedeb. The cherries, which were handpicked at peak ripeness, underwent anaerobic fermentation in GrainPro bags for five days. Next, they were pulped, washed, and laid out to bathe in the African sun for 10-14 days, until optimal moisture content was achieved. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTAKE A SIP | \u003c\/b\u003eThis coffee presents as a really beautiful washed Ethiopian coffee, with a little added texture thanks to that extended time of anaerobic fermentation. Florals (like white flowers), citrus (like lemon), and stone fruit (like peach) have us reminiscing about so many lovely cups of Ethiopian Gesha, but an unexpected visitor from the tropics (hi, lychee!) causes this one to stand apart.\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\u003eWorka Chelbesa, Gedeb, Gedeo, Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Negusse Debela | SNAP Specialty Coffees\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashing Station |\u003c\/strong\u003e\u003cspan\u003e Wate Danche\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Anaerobic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  1974-1975 JARC selections, and indigenous landraces\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1900-2300 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48034537570617,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48034537603385,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48034537636153,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Danche5DayAnaerobic_online_300x-100.jpg?v=1707253928"},{"product_id":"r-jairo-arcila-mixed-berry","title":"Jairo Arcila - Mixed Berry","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He prides himself on achieving unique flavor profiles that are not common among Colombian coffees, and this co-fermented lot is his latest triumph in that endeavor.\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 Pink Bourbon lot was exposed to dry, anaerobic fermentation for 72 hours, during which time dried berry powder was added to the party and left to mingle with the coffee cherries while their pulps were still intact. Afterward, the coffee was pulped and placed on raised beds to dry, until optimal moisture content was achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eBecause Jairo chose to ferment this coffee with the cherry still intact, we get to enjoy this really lovely combination of both coffee fermentation flavors AND the co-fermented fruit flavors, rather than one of them overshadowing the other. The result is a lot of really fun candy flavors, like blue raspberry Jolly Ranchers and cotton candy. On the fruit-flavor side of things, fruit punch is another nostalgic nod we'd like to add to the list. And finally, that whole cherry anaerobic fermentation leaves us with a pleasantly funky orange wine note. Cheers.\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\u003eArmenia, Quindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jairo Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca Santa Monica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e co-ferment\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 1500 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48068465393977,"sku":"","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JairoARcila_mixedBerry_online_300x-100.jpg?v=1708123295"},{"product_id":"r-nestor-lasso-bourbon-aji","title":"Nestor Lasso - Bourbon Aji","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAt 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 Bourbon Aji 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the coffee cherries are floated to remove lower-density beans before undergoing 24-32 hours of anaerobic fermentation in sealed plastic bags. Then, they are removed and pulped into a hopper for oxidation for six hours. The mucilage is collected so that it can be reunited with the cherries as they undergo a second round of fermentation for 28-32 hours, after which time they are washed with \u003cem\u003ehot \u003c\/em\u003ewater (cue the thermal shock) and spread out to canopy-dry for 16-25 days.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eParticularly on the competition stage, Nestor is known for his big, fruity flavor profiles, but this coffee represents a very different style being produced at El Diviso. It has a flavor profile reminiscent of a perfectly crafted Moscow Mule: herbal and floral (like lemongrass), spicy (like ginger beer), and citric (like lime). It isn't loud or boozy, but it \u003c\/span\u003e\u003cem\u003eis \u003c\/em\u003e\u003cspan\u003ewine-like in profile, reminding us of a vibrant, aromatic white wine from Vinho Verde.\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\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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Bourbon Aji \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":"12oz","offer_id":48085034008889,"sku":"","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48085034041657,"sku":"","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48085034074425,"sku":"","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/NestorLasso_online_300x-100.jpg?v=1708485414"},{"product_id":"r-paola-trujillo-wush-wush","title":"Paola Trujillo - Wush Wush","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003ePaola Trujilo grew up on her father's farm in Caldono, Cauca, which has been producing coffee in the region for over four decades. Where her father, Don Carlos Trujillo, is invested in sustainable agricultural practices, Paola complements his passion by spearheading fermentation and processing endeavors at Patio Bonito. This lot, a rare Wush Wush variety, underwent carbonic maceration at a controlled temperature before being washed - a process which Paola oversaw and executed with precision and excellence, as it seems she does all things in her life. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being picked at peak harvest, these coffee cherries underwent aerobic fermentation for 24 hours. Then, they were placed in GrainPro bags for 50 hours of anaerobic fermentation, during which time CO2 was added to the fermentation environment. Finally, the cherries were pulped, gently washed, and placed on raised beds to dry.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eWush Wush is a rare Colombian varietal which is believed to have originated in Ethiopia, and the flavor profile of this lot certainly lends itself to that proposed lineage. It's floral and citrusy, reminding us of elderflower and lemon zest, with hints of stone fruit, like apricot. It's vibrant, clean, and sweet - like honey - all of which remind us of its likely African origin. But there's some nuance to it, too, and the Colombian terroir is certainly not lost in this lovely washed flavor profile. \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\u003e\u003cspan\u003eCaldono, Cauca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Paola Trujillo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Patio Bonito\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e CM Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Wush Wush\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1570-1650 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48085036007737,"sku":"","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48085036040505,"sku":"","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48085036073273,"sku":"","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/PaolaTrujillo_WushWush_cardonline_300x-100.jpg?v=1708485437"},{"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-future-cherry-soda","title":"The Future - Cherry Soda","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem data-mce-fragment=\"1\"\u003eThe Future has been a beloved staple on our year-round menu for quite awhile now. With it, we have been able to showcase excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavors.. Our goal with each of these unique blends is to elevate flavor as the guiding principle for each creation.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHOW WE GOT HERE | \u003c\/strong\u003eThe flavor phenomenon that is cherry soda was first discovered in soda fountains in the 1950s, where skilled soda jerks often experimented with various soda-syrup flavor combinations for the patrons who frequented their establishments. It was at one of these such counters that a delightful discovery was made: Coca-Cola and cherry syrup tasted pretty darn good together. \u003c\/p\u003e\n\u003cp\u003eThe mixture gained so much popularity in the years that followed, it eventually captured the attention of the soda giant itself. Finally, in 1982, Coca-Cola unveiled Cherry Coke as its latest product at the World's Fair in Knoxville, Tennessee, solidifying a place for this symbol of nostalgia and innovation on the shelves of grocery stores all over America - and eventually, around the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHOW WE DID IT | \u003c\/strong\u003eRecreating this now ubiquitous flavor profile - which consists of cherries, lemon-lime citrus, cinnamon, and vanilla - proved to be quite a challenge for us. It required numerous attempts, endless cuppings, and a careful blend of five different coffees before we got it just right: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e40% Ivan Solis - Cinnamon Anaerobic\u003c\/li\u003e\n\u003cli\u003e25% Muthatai - Washed\u003c\/li\u003e\n\u003cli\u003e20% Equation - Natural\u003c\/li\u003e\n\u003cli\u003e10% Edwin Noreña - IPA\u003c\/li\u003e\n\u003cli\u003e5% Jairo Arcila - Dragonfruit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe result is a delightful ode to all of those first sips at soda fountains so many years ago. A natural lot from Equation Coffee and Jairo Arcila's dragon fruit co-fermented coffee join forces to give us a big POP! of fruit flavor, like black cherry. Edwin Noreña's IPA experiment lends a lovely complex citrus acidity to the blend. And finally, Ivan Solis's cinnamon co-fermented lot and the sole Kenyan coffee in the mix contribute those nuanced baking flavors for which we were searching - cinnamon, and subtle vanilla. As a whole, the tasting experience is somehow both novel and nostalgic - delighting our taste buds with something brand new, but also reminding us of an old favorite we've enjoyed our whole lives.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48255189287225,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48255189319993,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48255189352761,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/THeFuture_CherrySoda_online_3x_8cc1b61b-6d51-453b-bc76-1952ac184299.png?v=1710342302"},{"product_id":"r-edwin-norena-fruity-flowers","title":"Edwin Noreña - Fruity Flowers","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eEdwin Noreña is a third generation coffee producer with a pretty stacked resume. A trained agronomist, certified Q-grader, and renowned Cup of Excellence judge - these are just a few of his impressive credentials! When he's not expertly executing complicated processing techniques at his state-of-the-art facility in Quindio, Edwin is a sought-after consultant throughout Colombia, Mexico, and Brazil. We are so thrilled to feature this storied producer on our menu, we couldn't just pick one of his experimental lots - so we blended two!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e For this release, we blended two lots of expertly processed coffees from Edwin \u0026amp; co - \"Red Fruits,\" and \"IPA Process.\" These processes are so nuanced and unique, we want to take a moment to detail both of them individually - so you can have a better understanding and appreciation for the meticulous care with which both of these science projects are executed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed Fruits:\u003c\/strong\u003e After being picked at peak ripeness, the coffee cherries are soaked in water for four hours before undergoing an initial round of carbonic maceration fermentation for 72 hours in \u003cem\u003emosto. \u003c\/em\u003eNext, the coffee is pulped and set up for an additional 72 hours of CM fermentation, this time in the company of \u003cem\u003emosto\u003c\/em\u003e, red fruits (strawberries, blackberries, and raspberries), and wine yeast. The coffee is then spread out to sun-dry on raised beds until 10.5% moisture content is achieved, before finally being removed to the warehouse for final humidity stabilization (usually lasting 8-10 days).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIPA Process: \u003c\/strong\u003eAfter being picked at peak ripeness, the coffee cherries are floated for density and then placed in sealed drums for an initial 120-hr round of anaerobic fermentation. Next, the coffee is dry pulped and inoculated with Citra and Magnum hops, malt mix, and the coffee cherry \u003cem\u003emosto\u003c\/em\u003e, before being placed back in the drums for an additional 96 hours of anaerobic fermentation. Finally, the coffee is removed to raised beds to dry in the shade, where it remains for 20-25 days until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eAs the name of this blend suggests, it is intensely fruited and floral - making it the perfect release for these early spring days! From the IPA lot, we get some really lovely citrus and floral notes, like bergamot, mosaic hops, and lemongrass. The Red Fruits lot contributes so many fun fruit flavors, which we perceived most clearly as strawberry candy and pear. Taken in its entirety, this cup is both fun \u003cem\u003eand\u003c\/em\u003e complex, interesting \u003cem\u003eand\u003c\/em\u003e exclusive - and we're so proud to share it with all of you.\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\u003eCircasia, Quindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Edwin Noreña\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca Isabel | Finca Campo Hermoso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Co-ferment+\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Red Bourbon | Pink Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1600-1750 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48255578145081,"sku":"","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48255578177849,"sku":"","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48255578210617,"sku":"","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/EdwinNorenafruityflowers_online_3x_c4c26522-6723-4270-b426-8df7c9da568f.png?v=1710343077"},{"product_id":"r-wilder-lasso-lemon-gesha","title":"Wilder Lasso - Lemon Gesha","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eIt's clear to see that we have a thing for this coffee - this is our fourth time in two years featuring Wilder's lemon Gesha lot on our single origin menu, and this time we're doing it just as Spring is beginning to stretch its legs.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMEET THE PRODUCER |\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWilder Lasso grew up on a coffee farm, but until 2017, he was a veterinarian by trade! Something stirred in him while visiting his father's farm that year, and he - like so many other producers we've featured over the years - left his day job behind to pursue specialty coffee. His background in genetics and insatiable love of learning led Wilder to begin a varietal program in Tocora which has since grown to include more than twelve different coffee varieties from various origins. He is passionate about specialty coffee and relentless in his pursuit of excellence, and those qualities are nowhere more apparent than in this incredible Gesha lot from Wilder's farm, Bella Alejandría.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis lot is an exceptional example of what meticulous and inventive processing methods are capable of producing when they are masterfully executed. The coffee went through two stages of anaerobic fermentation: first, it was submerged in mucilage for 200 hours before being pulped. Then, the coffee is re-fermented in the sun with indigenous lemon peel for 18 days. The resulting cup of coffee is worthy of a standing ovation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eLike each lot we've featured before this one, Wilder's Lemon Gesha amplifies  everything we know and love about Gesha as a variety: complex florality, vibrant acidity, and honey-like sweetness. \u003cspan data-mce-fragment=\"1\"\u003e Its particular floral characteristics remind us of earl grey tea sweetened with wildflower honey, and the kiss of that co-fermentation with indigenous lemon peel gives us something like lemon cookie to enjoy with it. The citrus profile is akin to limeade. Both the literal and figurative fruits of Wilder Lasso's meticulous labor are on full display in this cup, and we are honored to have the privilege of hosting it on our menu once again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin |\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003ePitalito, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHuila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProducer |\u003c\/strong\u003e Wilder Lasso\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFarm |\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Bella Alejandría\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProcess |\u003c\/strong\u003e Lemon Co-ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eElevation |\u003c\/strong\u003e 1890 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48339747209529,"sku":"","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48339747242297,"sku":"","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48339747275065,"sku":"","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/WilderLassoLemonGesha_3_20_24_3x_28820e8c-1d2e-4497-8a1f-0d1fa708655a.png?v=1710952205"},{"product_id":"r-jairo-arcila-dragon-fruit","title":"Jairo Arcila - Dragon Fruit","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThe Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He instilled that same passion and curiosity in his son, Felipe, who now conducts the bulk of these co-fermentation experiments at their processing center in Armenia. We have featured several co-fermented lots from the Arcila family in recent months, and this dragon fruit version may be one of the most intense we've tasted yet!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis Castillo lot was exposed to dry, anaerobic fermentation for 72 hours, during which time dried dragon fruit powder was added to the party and left to mingle with the coffee cherries while their pulps were still intact. Afterward, the coffee was pulped and placed on raised beds to dry, until optimal moisture content was achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThis coffee is heavily aromatic and very fruited in profile, reminding us of an intense fruit tea. Tropical and sweet, we delighted in fruit notes such as lychee, pineapple, and fruit punch. Combined with a rather tart acidity, that sweetness also lends itself to sour candy flavors, reminding us most profoundly of cherry-flavored Laffy Taffy. The whole experience is intense and interesting and reminiscent of summer, making us long for warmer days and tan lines. \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\u003eArmenia, Quindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jairo Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca Santa Monica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Co-ferment\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 1500 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48339748847929,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48339748880697,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48339748913465,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JairoArcila_DragonFruit_onliine_3x_12413f96-e40b-4aa6-b1f3-d3de2d38d538.png?v=1710951558"},{"product_id":"2024-competition-coffee-box","title":"2024 Competition Coffee Box","description":"\u003cp\u003e\u003cstrong\u003e2024 COMPETITION COFFEE BOX SET\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINCLUDES | 4 X 100g BAGS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack \u0026amp; White was born out of barista championships, and those competitions remain an integral part of our story today. Each year around this time, we find ourselves traipsing to event venues all over the country, hugging our far-flung friends and weathering the ups and downs of the competition season together. This year, we had the privilege of cheering on FOUR of our own at the 2024 US Coffee Championships in Rancho Cucamonga, California: Anthony Ragler, Jake McFarland, John Dixon, and Kyle Ramage.\u003c\/p\u003e\n\u003cp\u003eWhether they came \"out of retirement\" to re-take the stage, or they (claim) this year was their last dance at USCC, each of these men had an important message to share from the competition stage. They also showcased some pretty incredible coffees and the story behind each of them - and it is our joyful privilege to share those very same coffees with you in this set.\u003c\/p\u003e\n\u003cp\u003e_____________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eABU GESHA - DOUBLE PHASE ANAEROBIC NATURAL\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eChampion |\u003c\/strong\u003e Anthony Ragler\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jose Luttrell\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e Boquete, Panama\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProcess | \u003c\/span\u003e\u003c\/strong\u003eDouble Phase Anaerobic Natural\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTake A Sip | \u003c\/strong\u003eraspberry, peach, magnolia\u003c\/p\u003e\n\u003cp\u003eAlthough this coffee underwent a pretty intense anaerobic fermentation protocol, it is remarkably clean and \u003cem\u003ezippy. \u003c\/em\u003eAnthony has said he prefers coffee that tastes like juice, and this lot stood out to him on the cupping table because it reminded him of Raspberry Peach Snapple.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e_____________________________________________\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJHONATAN GASCA - THERMAL SHOCK PACAMARA\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eChampion |\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Jake McFarland\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003eJhonatan Gasca Sema\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e Bruselas\u003cspan\u003e, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProcess | \u003c\/span\u003e\u003c\/strong\u003eThermal Shock\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003ePacamara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTake A Sip | \u003c\/strong\u003eblack cherry, sweet lemon, dark chocolate, rainier cherry\u003c\/p\u003e\n\u003cp\u003eJake approached this coffee with set expectations of how a washed Pacamara lot should taste - and it shattered them. He chose this coffee because it forced him to reconsider his preconceived notions about how a coffee should taste - and because it's freaking delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e_____________________________________________\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWILTON BENITEZ - PINK BOURBON | \u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eNESTOR LASSO - SIDRA\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChampion |\u003c\/strong\u003e John Dixon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers | \u003c\/strong\u003eWilton Benitez | Nestor Lasso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003ePiendamó, Cauca, Colombia | \u003c\/span\u003eBruselas, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProcess | \u003c\/span\u003e\u003c\/strong\u003eThermal Shock\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Pink Bourbon | Sidra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTake A Sip | \u003c\/strong\u003epassionfruit candy, strawberry bon bon, pineapple juice, watermelon candy\u003c\/p\u003e\n\u003cp\u003eWhen John first tasted Wilton's Pink Bourbon lot, he wanted to invent a brand new happy dance right on the spot, just for that coffee. For USCC, he blended it with Nestor Lasso's funky Sidra lot to create a fruit-forward flavor profile that could previously only be found in a candy shop.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e_____________________________________________\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJHONATAN GASCA - THERMAL SHOCK PACAMARA  (WASHED + NATURAL) | JULIO MADRID - NITRO MAC | JAIRO ARCILA - PEACH\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eChampion \u003c\/span\u003e|\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eKyle Ramage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e Jhonatan Gasca | Julio Madrid | Jairo Arcila\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigins |\u003c\/strong\u003e \u003cspan\u003eBruselas, Huila, Colombia | Risaralda, Colombia | Armenia, Quindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProcess | \u003c\/span\u003e\u003c\/strong\u003eThermal Shock | Nitro Fermentation | Co-ferment\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003e| Pacamara | Caturra | Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTake A Sip | \u003c\/strong\u003ecomplex cherry, watermelon candy, mango, limeade\u003c\/p\u003e\n\u003cp\u003eCurated for maximum flavor complexity, Kyle shared this blend of four coffees in order to showcase producer-led innovation. Heavy on the red fruit and reminiscent of our favorite fruit candies, it's a testament to processing triumphs in Colombia and beyond. \u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"Competition Box","offer_id":48377989628217,"sku":"","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Competition_Box_Set_Square_Pic.jpg?v=1718652046"},{"product_id":"r-ramon-rodriguez-apr-2024","title":"Ramon Rodriguez","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eRamon Rodriguez planted his first farm on land that he inherited from his father in 1982. At the time, he mostly grew vegetables, which he often bought and traded in the nearby region of Santa Barbara, Honduras - an area renowned for its ability to produce stunning coffee crops. Ramon quickly fell in love with Santa Barbara, and by 1990 he had purchased a plot of land in the village of El Cedral and immediately planted coffee on it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlthough Ramon has always sold his coffee to our friends at San Vicente, he long resisted their urging to separate his crop into specialty grade micro-lots, or to enter one such lot into Honduras COE year after year. Eventually, he relented, and Ramon surprised himself by taking 12th place at COE the first year he competed. Nowadays, he prides himself and his farm on producing some of the best specialty coffee in the region, and this Pacas - Bourbon blend is certainly no exception to that new standard. \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 depulped later that day and exposed to dry fermentation in concrete tanks for 17-22 hours. Afterward, the parchment is triple-rinsed with water in the same tanks, and then removed to dry in solar dryers for 10-15 days, until 9.5% moisture content is achieved. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eYou can think of this coffee as a (very) elevated version of your everyday drinker. Coffee connoisseurs and casual consumers alike will rejoice in its vibrant acidity, profound sweetness, and amazing texture. The whole drinking experience reminds us of devouring a Granny Smith apple that's been lovingly draped in caramel.\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\u003eEl Cedral, Las Vegas, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Ramon Rodriguez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003eLa Bendición\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  Pacas \u0026amp; Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1580 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48427479073081,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48427479105849,"sku":"","price":58.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48427479138617,"sku":"","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Ramon_Rodriguez_Online.png?v=1718652220"},{"product_id":"r-the-future-wildberry-lemonade","title":"The Future - Wildberry Lemonade","description":"\u003cp\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Future has been a beloved staple on our year-round menu for quite awhile now. With it, we have been able to showcase excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavors.. Our goal with each of these unique blends is to elevate flavor as the guiding principle for each creation.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHOW WE GOT HERE | \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere in North Carolina, it isn't birds chirping, or flowers blooming, or even temperatures rising, that alerts its inhabitants to the arrival of spring... it's the pollen. We spend weeks wiping our eyes and blowing our noses as we traipse through a pale yellow mist, thankful for the warmer weather but also desperate for some relief from the onslaught of allergy symptoms. Nevertheless, we LOVE spring and wanted to commemorate its arrival with our latest release in The Future series. Though we all agreed that pollen is the pre-eminent symbol of spring in the Carolinas, we thought the folks at home might appreciate it if we settled on some of spring's lovelier aspects as inspiration for this coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEnter: nostalgia. For us, being a kid in springtime meant picking our own berries and eating them straightaway, stuffing our cheeks and staining our hands. It also meant sipping lemonade with our grandparents, or occasionally even selling it in our neighborhood cul-de-sac. And of course, it meant flowers. Planting them, picking them, smelling them, running through a field of them. We wanted to honor all of those bits of nostalgia with this coffee, and the culmination of those sense memories led us to something truly delightful: Wildberry Lemonade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHOW WE DID IT | \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eCrafting this ode to spring was a joy in and of itself, and we eventually landed on a blend of three co-fermented coffees and one Red Bourbon lot:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e35% Brayan Alvear - Lemon Bourbon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e35% Las Flores - Red Bourbon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e20% Sebastián Ramirez - Lemongrass Pink Bourbon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e10% Jairo Arcila - Dragon Fruit\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eTAKE A SIP | \u003c\/b\u003eSpring is in the air\u003cspan style=\"font-weight: 400;\"\u003e, and it's also in this cup! Vibrant and refreshing, there's a ton of flavor movement as you sip. Sebastián Ramirez's lemongrass co-ferment contributes big floral characteristics at the top, similar to floral, citrusy hops (like mosaic hops). The play between complex citrus and tropical fruit notes is intensified by the lemon and dragon fruit co-fermented lots, reminding us of mixed berries and fruit cocktail. The Las Flores lot contributes further complexity and stone fruit characteristics, leaving us with a truly vibrant cup of coffee that rivals even the loveliest of roadside wildflower blooms this time of year.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48527188885817,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48527188918585,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48527188951353,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/TheFuture_WildberryLemonade_ONline_4x_3a5597be-847e-4168-a970-8f9015f2dfda.png?v=1712678624"},{"product_id":"r-luis-anibal-ombligon-natural","title":"Luis Anibal - Ombligon Natural","description":"\u003cp\u003e\u003cb\u003eMEET THE PRODUCER | \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eLuis Anibal is a second generation coffee producer who has risen to a place of respect and renown, thanks to his achievements in innovative processing techniques as well as his investment in exotic coffee variety cultivation in Colombia. But, before all of that, Luis was just a 12-year-old boy working on his family's coffee farm. At age 15, his father allowed Luis to grow some of his own coffee on a small portion of that land. That small plot of land has grown to a now 40-hectare estate called \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eVilla Betulia\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e, and on it Luis grows primarily exotic coffee varietals, including this rare and delightful Ombligon lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being hand-picked at peak ripeness, the coffee cherries are sorted to remove any defects. After this, they are simply and meticulously spread out on raised beds to bathe in the sun until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTAKE A SIP |\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Ombligon is thought to be a natural mutation of Ethiopian heirloom varieties, and it is currently only known to grow in Huila. This particular lot showcases those Ethiopian roots very well, and also manages to highlight aspects of both high- and low-impact fermentation. On the low-impact side, it's delightfully floral, with notes like rose and hibiscus. On the other end, it's red-fruit forward (like strawberries) and winey in character - big and vibrant, but not entirely boozy. Put it all together, and you're enjoying a cup that's tropical and bright, reminding us of an early-summer sangria.\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\u003e\u003cspan\u003eAcevedo, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Luis Anibal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Villa Betulia\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 Ombligon\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":"12oz","offer_id":48642889384249,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48642889417017,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48642889449785,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Luis_Anibal_Ombligon_Natural_Online.png?v=1718651574"},{"product_id":"r-jairo-arcila-sidra-washed","title":"Jairo Arcila - Sidra Washed","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003eMEET THE PRODUCER | \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eJairo Arcila is a name likely very familiar to those of you who frequent our menu - he's the patriarch and processing guru behind Cofinet, a family business spanning over 80 years that produces, sources, and exports exquisite Colombian coffees all over the world. As producers, they specialize in alternative fermentation processes, like many of the co-fermentation experiments we love to showcase here. Most of the bags which feature Jairo's signature are wild, boozy, funky, and BIG. But this washed Sidra lot is something altogether different - it's a clean, crisp expression of fermentation, and a testament to the notion that Jairo and his team are capable of excelling at more than one method of processing.\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 floated and then hand-sorted to remove any defects. Then, they are subjected to anaerobic fermentation for 40 hours before being pulped, gently washed, and spread out to sun-dry on raised beds until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eA descendant of Ethiopian landrace, the Sidra variety can sometimes come off a tad too herbal for our taste - but not this one! Instead, Jairo's lot is more like a crisp, clean, washed Ethiopian coffee, with a lovely florality (magnolia), notes of stone fruit (dried apricot, and vibrant acidity (lemon zest). To our delight, that herbal characteristic presents more like lemongrass than Italian seasoning. Finally, that big acidity combines with a pleasant sweetness to give us something dessert-like and confectionary, like iced lemon cake.\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\u003eArmenia, Quindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jairo Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Santa Monica\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 Sidra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1450-1500 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48642899018041,"sku":"","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48642899050809,"sku":"","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48642899083577,"sku":"","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Jairo_Arcila_Washed_Sidra_Online.png?v=1718651609"},{"product_id":"r-marysabel-y-moises","title":"Marysabel Y Moisés","description":"\u003cp\u003e\u003cb\u003eMEET THE PRODUCERS | \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt is always an honor to feature a lot from Honduras's own coffee power couple, Marysabel Caballero and Moisés Herrera, on our menu. As far as coffee stories go, theirs is somewhat of a fairytale. For her part, Marysabel Caballero is a fourth generation coffee producer whose family ties to the industry date all the way back to 1907. Moisés Herrara is a newbie by contrast - he got his start in coffee while working for a Guatemalan coffee exporter in the early 1990's. In 1992, a work trip - or was it fate? - brought Moisés to the very same region where Marysabel and her family had been growing high-quality coffee for nearly a hundred years. The two were married in 1996, and they immediately began planting and cultivating their first farm together, La Maltide. What began as two lovebirds and one farm in the municipality of Marcala has since grown to an empire of thirty-five distinct coffee farms, each bearing the couple's names - including \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eFinca Los Lirios, \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ethe farm which yielded this lovely Catuai lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e Coffee cherries are hand-picked and hand-sorted at peak ripeness before being de-pulped and going for a ride in the mechanical mucilage remover. The parchment coffee (with some mucilage still remaining) is then allowed to ferment overnight and finally washed in a washing channel, which helps with a second round of quality sorting - this time, for floaters and underdeveloped beans. Finally, the coffee goes for a spin in a centrifuge to remove excess water before being spread out on raised beds to dry in the sun.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTAKE A SIP | \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eMoisés and Marysabel have long been producing the best coffees we've ever tasted from La Paz, and this washed Catuai lot is no different. It's the perfect addition to our green label line-up: approachable and easy-going, but with enough complexity to keep industry folk interested. It has a bright, vibrant acidity and nice stone fruit character, like apricots. It has a complex, nutty sweetness that reminds us of praline pecans, and it drinks oh-so-smoothly, like milk chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e Marcala\u003cspan\u003e, La Paz, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e Marysabel Caballero \u0026amp; Moisés Herrera\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca Los Lirios\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 Catuai\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48801126056249,"sku":"BWSO-MYM-Wa12","price":20.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48801126089017,"sku":"BWSO-MYM-Wa02","price":50.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48801126121785,"sku":"BWSO-MYM-Wa05","price":120.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Marysabel_Y_Moises_Catuai_Online.png?v=1718651340"},{"product_id":"r-brayan-alvear-lemon-bourbon","title":"Brayan Alvear - Lemon Bourbon","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eAt 20 years old, Brayan Alvear might just be the youngest producer to headline one of our releases! Brayan was born and raised in the rural town of Acevedo, where his dad began teaching him about coffee when he turned thirteen. Just last year, Brayan coordinated a project involving 60 coffee growers in the San Adolfo region of Colombia, collecting and selling coffees in cherry from some of the most remote locations in the region. And, he managed to do all of that while also navigating fatherhood for the first time. Both his personal and professional stories affected one of our own, Anthony Ragler, so much so that he used one of Brayan's co-fermented coffees as his milk course at the US Barista Championship last Spring.\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 pulped. Then, they take up residence in an anaerobic environment, where they are left to ferment alongside indigenous lemon peels and lemongrass for about 48 hours. They finish up the process by taking a spin in mechanical dryers, until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eYou'll notice right away that this coffee is floral and fragrant (shoutout to the lemongrass!), but it's also quite balanced - you may not even realize it's a co-fermented coffee at first sip. Brayan's goal in this processing endeavor was to highlight and emphasize the existing flavor characteristics of the Pink Bourbon variety, and this coffee's floral and citrus characteristics are a testament to his success. It also has a complex sweetness that reminds us of things like orange marmalade, shortbread cookies, and amber honey.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eAcevedo, San Adolfo, \u003cspan\u003eHuila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Brayan Alvear\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Co-ferment\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 1400-1600 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48801130742073,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48801130774841,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48801130807609,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/BrayanALvear_LemonBourbon_online_4x_189c5c0f-09a4-4677-8e31-3c40e4b4822c.png?v=1713972069"},{"product_id":"r-sebastian-ramirez-peach","title":"Sebastian Ramirez - Peach","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSebastián Ramírez is a fourth-generation coffee producer who began as a traditional grower over twelve years ago, but he soon started exploring the nuances of fermentation and today is regarded as a master of processes like co-fermentation and carbonic maceration. His mission is to make coffee both accessible \u003cem\u003eand \u003c\/em\u003eexciting, and \u003cmeta charset=\"utf-8\"\u003eSebastián champions those efforts both in his processing endeavors and as a mentor for the Young Producer Program. \u003cmeta charset=\"utf-8\"\u003eBoth Sebastián and his coffees can be accurately described as \"anything but ordinary,\" and we are thrilled to showcase two examples of his triumphs in processing with all of you at home!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e To repeat the refrain that Sebastián's peach co-fermented Pink Bourbon lot is \u003cem\u003eanything but ordinary \u003c\/em\u003emight sound redundant, but it's also a bit of an understatement. Unlike other co-fermented coffees we've featured in the past, this one uses not just fruit, but also wine yeast and fruit glucose, during the fermentation process. The wine yeast is the first to arrive at the party, mingling with the freshly picked and sorted coffee cherries during 120 hours of anaerobic fermentation. Next, the coffee cherries are de-pulped before being subjected to an additional 72 hours of anaerobic fermentation, this time alongside dehydrated peaches, fruit glucose, \u003cem\u003eannndddddd\u003c\/em\u003e CO2 (because, Sebastián just can't help himself). Finally, the coffee is \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eremoved to special structures called \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003emarquesinas\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e for drying. These special drying vessels are held at constant temperature (40 degrees Celsius) and humidity (25%) with round-the-clock monitoring until the lot reaches optimal and even moisture content, or about 20 days. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eCome for the bellinis; stay for the piña coladas! This co-fermented coffee is reminding us of some of our favorite poolside sips, with big fresh peach flavor and an intriguing coconut character. It also features stone fruit in the form of red cherries. The whole experience is floral and complex, like orange blossoms just after they bloom.\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\u003eQuindío, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSebastián Ramírez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Fincas El Placer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Co-ferment\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 1700 - 1800 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48901650415929,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48901650448697,"sku":"","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48901650481465,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Sebastian_Ramirez_Peach_Online.png?v=1718651147"},{"product_id":"r-the-future-fruit-punch","title":"The Future - Fruit Punch","description":"\u003cp\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Future has been a beloved staple on our year-round menu for quite awhile now. With it, we have been able to showcase excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavors.. Our goal with each of these unique blends is to elevate flavor as the guiding principle for each creation.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHOW WE GOT HERE | \u003c\/b\u003eChildren of the 80's and 90's will likely remember Punchy, a quirky little surfer character that graced our in-between-cartoon commercials with a kind offer every time he found us staring at the screen:\u003cem\u003e \"How about a nice Hawaiian Punch?\" \u003c\/em\u003eDon't mind if we do. \u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat imagery and the familiar flavors of Hawaiian Punch may be very nostalgic for many of us, but you may not know that the original recipe is over 80 years old, having been developed by three entrepreneurs in a converted garage in Fullerton, California. The primary ingredients of that initial concoction (which was sold as a syrup) were shipped in directly from Hawaii, giving us the origin of this now ubiquitous brand name. \u003c\/p\u003e\n\u003cp\u003eFast-forward to 2024, and the folks here at HQ are already looking forward to a summer spent by the pool and in our backyards. And, as is usually the case, those longings conjure up sense memories, this time of slurping from juice boxes filled with a delicious red beverage that always had just the right \u003cem\u003epunch.\u003c\/em\u003e We sought to recreate that iconic beverage in a more adult-friendly (read: caffeinated) form, focusing on tropical flavors and all things red.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-aa776740-7fff-5906-7e9f-2878925738f8\"\u003e\u003cspan\u003eHOW WE DID IT | \u003c\/span\u003e\u003c\/b\u003eRe-creating this relic from our childhood summers in coffee form involved experimenting with some of our very favorite flavors here at Black \u0026amp; White: tropical fruits, and RED (\"red\" is a flavor, right? Right??). After sampling several candidates, we landed on a blend of five coffees from Colombia:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\n\u003cspan style=\"font-weight: 400;\"\u003e40% - Elkin Guzman Strawberry\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e30% - Unblended Developmental Lot\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e20% - Diego Orta - Anaerobic Natural\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e5% - Sebastian Ramirez Peach\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e5% Sebastian Ramirez Kiwi\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eTAKE A SIP | \u003c\/b\u003eIn 1992, then-owners of Hawaiian Punch, P\u0026amp;G, ran a presidential promotion campaign which featured Punchy as the favored presidential candidate that year, with a cheeky little slogan: \u003cem\u003e\"No one else has the punch.\" \u003c\/em\u003eWhile that may have been true in 1992 (apologies to Bill, George, and Ross), we think we can hold our own with this delightful re-imagining of the familiar juice drink. Equally playful and complex, the flavors in this cup are obvious (see: red fruits and tropical citrus), but also vibrant and balanced. It reminds us, not just of Hawaiian Punch, but of all sorts of sweet summer indulgences: red Kool-Aid, green popsicles, juicy peaches, and any number of tropical, fruity drinks. \u003cem\u003eCheers, Punchy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48959799525689,"sku":"BWSO-FUT-FP12","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48959799558457,"sku":"BWSO-FUT-FP02","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48959799591225,"sku":"BWSO-FUT-FP05","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/The_Future_Fruit_Punch_Online_Card.png?v=1718648346"},{"product_id":"r-jhoan-vergara-thermal-shock-gesha","title":"Jhoan Vergara - Thermal Shock Gesha","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, including today's \"mega-Gesha\" Gesha lot.\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 first subjected to 24-48 hours of fermentation in cherry. After this, they are floated to equalize temperature, de-pulped, and sealed up in plastic bags for a carefully controlled round of anaerobic fermentation. During this fermentation stage, Jhoan periodically adds the same microorganisms present on the Gesha cherries he's growing to the fermentation environment. Finally, the lot undergoes a thermal shock of hot water, helping to open the coffee pores and intensify both sweetness and acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eBy adding those familiar microorganisms to the coffee cherries during fermentation, Jhoan hoped to amplify all of those beloved Gesha characteristics - and man, did he succeed. This coffee is hyper clean, vibrant, citrusy, and floral, with the floral (\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003emagnolia), stone fruit (white peach), and citrus (lemonade) notes turned up to a ten. The whole experience is something like sipping a lovely oolong 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\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  Gesha\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":"12oz","offer_id":48959820005689,"sku":"BWSO-JhV-TG12","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48959820038457,"sku":"BWSO-JhV-TG02","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48959820071225,"sku":"BWSO-JhV-TG05","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Jhoan_Vergara_Thermal_Shock_Gesha_Online.png?v=1718648546"},{"product_id":"r-diego-campos-natural","title":"Diego Campos - Natural","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003eMEET THE PRODUCER |\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003e\u003c\/span\u003eIf you've been around here for any length of time, you know we love to celebrate the spirit of competition. Our company was built on that very foundation, and we continue to invest a great deal of our time, energy, and resources into both national and international barista competitors. Enter: Diego Campos. Diego gives us A LOT to celebrate! He was the 2021 World Barista Champion, and he is also a renowned coffee producer at his family's farm in La Plata. \"Barista champion\" and \"coffee farmer\" don't often end up on the same e-mail signature; in fact, Diego is the first Colombian to win the World Barista Championship - and only the second to make semi-finals - in its twenty-four-year history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe don't want to brag or anything, but we knew Diego before he added \"world barista champion\" to his LinkedIn profile. He and one of our owners, Kyle, first met when they both competed in WBC in Seoul in 2017, and Kyle even had the opportunity to visit Diego's father-in-law's farm, Finca Tamina, back in 2019. We've had the privilege of purchasing coffee from Diego and his family for several years now, and we're thrilled to welcome this latest Castillo lot back to our menu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: 'Segoe UI', sans-serif;\" face=\"Segoe UI, sans-serif\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\" data-mce-fragment=\"1\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003eTRUST THE PROCESS | \u003c\/span\u003e\u003c\/strong\u003eAfter being picked at peak ripeness and hand-sorted, the coffee cherries are submerged in water to remove lower-density beans. Then, they are placed in closed containers for 48 hours of fermentation before being spread out for about 20 days of patio drying, or until 11% moisture content is achieved.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: 'Segoe UI', sans-serif;\" face=\"Segoe UI, sans-serif\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\" data-mce-fragment=\"1\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003eTAKE A SIP | \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\" data-mce-fragment=\"1\" data-mce-style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003eLike so many coffees in our current lineup, Diego's latest Castillo lot has flavors that remind us of our favorite summer sips - in this case, sangria. With a loud, vibrant acidity and juicy texture, this coffee is full of tropical fruit notes and just a \u003cem\u003eliiittttlllleee\u003c\/em\u003e bit boozy. The finish is smooth and chocolate-y, making the whole sipping experience an absolute delight. \u003c\/span\u003e\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\u003e\u003cspan\u003eLa Plata, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Diego Campos\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003eEl Diamente\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 Castillo\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":"12oz","offer_id":49040443605305,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":49040443638073,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":49040443670841,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Diego_Campos_Natural_Retail.png?v=1718387908"},{"product_id":"r-nelson-moreno-anaerobic-washed","title":"Nelson Moreno - Anaerobic Washed","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThe Moreno family has been dishing out spectacular coffees in the renowned region of Santa Barbara, Honduras, for several generations, and over 30 of them currently occupy individual plots on nearby hillsides. They work together as a team on each of those plots, sharing in both the manual labor and in the work of processing each harvest. Evin Moreno is perhaps the most recognizable of the Moreno names, but his brother, Nelson Moreno, is making waves in his own right. This beautiful anaerobic lot, a blend of Bourbon and Pacas cherries, comes from his idyllic farm overlooking the village of El Cedral, where he and many of his family members live.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A LOOK AROUND |\u003c\/strong\u003e As a region, Santa Barbara is considered one of the most unique micro-terroirs in all of Central America. Whereas most of the coffee coming out of Honduras is easy-drinking and straightforward, coffee grown in Santa Barbara tastes more like a high-grown coffee from Colombia. They are known for their stone fruit characteristics, fresh citrus notes, and vibrant acidity. They're still easy-drinking, but also remarkably complex. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003eAfter being picked at peak ripeness, the coffee cherries are taken to the wet mill and placed in plastic barrels for 72 hours of anaerobic fermentation. Next, they get de-pulped without water and nestled into open fermentation tanks for an additional 16 hours of fermentation. Finally, the parchment gets thoroughly rinsed three times before being put inside a parabolic solar dryer for about 16 days, until optimal moisture content is achieved. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\"Easy-drinking yet complex\" is actually a great way to describe this blended lot from Nelson's farm. This coffee is supremely sweet, due in large part to the microclimate and the varieties used, but it's also nuanced and complex, thanks to elevation and Nelson's careful processing. The combination of big fruit character (think peaches, apricot, and pear) AND big baked good vibes gives us some really complex flavor notes, like peach galette and poached pear. The whole cup is wrapped up in a nutty sweetness reminiscent of almond toffee, making the experience both a very approachable one for sharing with your family, and also a very elevated one for discussing around the cupping table. Striking this sort of balance is no easy task, but la Familia de Morenos does it time and time again.  \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, Las Vegas, \u003cspan\u003eSanta Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Nelson Moreno\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003eEl Paraiso\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Anaerobic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Bourbon, Pacas, and Catuai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1610 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49040451600697,"sku":"BWSO-NeM-AW12","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":49040451633465,"sku":"BWSO-NeM-AW02","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":49040451666233,"sku":"BWSO-NeM-AW05","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Nelson_Moreno_Anaerobic_Washed_Retail.png?v=1718387865"},{"product_id":"r-elkin-guzman-yellow-fruit-nectar","title":"Elkin Guzman - Yellow Fruit Nectar","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eElkin Guzman comes from a storied history of coffee farming, processing, and selling - his family has been in the business for over 70 years, the latter twelve of which have been largely dedicated to pioneering and perfecting post-harvest processing techniques. For his part, Elkin has championed these efforts, combining different approaches to fermentation and drying techniques which complement the inherent characteristics of each individual lot from their farm in the small village of El Portal, Colombia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003eProcessing procedures at Elkin's farm, El Mirador, are highly standardized and carefully executed. After being measured for optimal sugar content in degrees Brix, each lot is carefully separated by both volume and density. It is only after these steps take place that Elkin and his team decide which processing method the lot will undergo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor this co-fermented lot, a starter culture is first fed a feast of sugar, molasses, and the nectar from three yellow fruits (pineapple, passionfruit, and mango) for at least a week. Next, that starter culture is added to an anaerobic fermentation environment alongside the coffee cherries. Once the fermentation period is complete, the whole batch is washed, pulped, and then spread on our raised beds to dry in the sun.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eAs far as co-fermentation experiments go, this one is a fairly balanced expression of the technique. It's fresh and summery, with a vibrant acidity and abundance of fruit flavor - think passion fruit, tart strawberry, and nectarine. The tasting experience as a whole reminds us of any number of classic candy hauls; namely, Smarties, Sweet Tarts, and Mamba Fruit Chews.\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\u003eEl Portal, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Elkin Guzman\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Mirador\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003eCo-ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Bourbon, Catiope\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1550-1750 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49082978795833,"sku":"","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":49082978828601,"sku":"","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":49082978861369,"sku":"","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Elkin_Guzman_Yellow_Fruit_Nectar_Retail.png?v=1718389349"},{"product_id":"r-benjamin-paz-red-bourbon-natural","title":"Benjamin Paz - Red Bourbon Natural","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 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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the coffee cherries are transported to the wet mill and hand-sorted for quality. They are fermented for 48 hours in blue barrels. Then, they are put in a solar dryer for 18 days, where they are constantly agitated to ensure uniform drying. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThis coffee really toes the line between fermentation impact and approachability. It's certainly a \"fermentation-forward\" cup, but not so crazy or funky as to deter certain palettes. Think black grapes and red wine, but not quite sangria. It has a smoothness and sweetness about it that's reminiscent of milk chocolate, making it one of the more approachable anaerobic naturals on the cupping table. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003eLa Leona, \u003cspan\u003eSanta 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 Leona\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Anaerobic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Red Bourbon\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":"12oz","offer_id":49171360907577,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":49171360940345,"sku":"","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":49171360973113,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_Red_Bourbon_Natural_Retail.png?v=1718386204"},{"product_id":"r-julio-madrid-peach-colada","title":"Julio Madrid - Peach Colada","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eJulio Cesar Madrid is a name you've seen here before - he's the director of the joint farms, Finca La Riveria and Finca Milan, which were first cultivated by Julio's ancestors over forty years ago. Together with his business partner and master processor, Andres Julio Quinceno, Julio Madrid has made it his life's work to produce incredible coffees and practice innovative and exacting processing methods. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e This coffee is a blend of two Gesha lots processed in uniquely different ways. The first lot, which was co-fermented with peaches, uses traditional honey processing techniques. The second combines a combination of co-fermentation (with coconut distillate) and thermal shock (using nitrogen) to achieve a boozy-adjacent tropical diddy, and we just couldn't resist blending the two melodies together. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThe result is a super sweet peach \u003cem\u003ebomb!\u003c\/em\u003e It reminds us of peach cobbler and coconut cream, combining to give us something like a peach colada - which to be honest, we've never tasted... but it sounds like something we'd love to be sipping on a faraway beach right about now. Various melon flavors can also be perceived as you sip, as well as a surprising red fruit note that reminds us of cherries - perhaps the same cherry you'd expect to find garnishing your peach colada, in fact.\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\u003eLa Estrella, Risaralda, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Julio Madrid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca La Riviera\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Co-ferment\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":"12oz","offer_id":49306279313721,"sku":"BWSO-JuM-PC12","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":49306279346489,"sku":"BWSO-JuM-PC02","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":49306279379257,"sku":"BWSO-JuM-PC05","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Julio_Madrid_Peach_Colada_Retail.png?v=1718385811"},{"product_id":"r-benjamin-paz-salad","title":"Benjamin Paz - Salad","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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e So, the story goes that Benjamin was propagating both 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 lot, rather than taking precious time to separate them by variety first. Thus, when harvest time rolled around, the resultant lot was a field blend of both Gesha and SL28 cherries. Benjamin appropriately named the lot \u003cem\u003eLa Ensalada\u003c\/em\u003e and processed all of it together as a washed coffee. The result? Well, it's delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eLighter in body than the other coffees from the Ben Paz Box Set, this washed field blend of Gesha and SL28 varieties is an excellent representation of each, with soft florals and subtle spice keeping the volume low. Red currants and sweet citrus can be perceived here.\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 \u003cmeta charset=\"utf-8\"\u003eBenjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha \u0026amp;\u003cstrong\u003e \u003c\/strong\u003eSL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e1700 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49321703899449,"sku":"BWSO-BeP-Sa12","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_Salad_Retail.png?v=1718386085"},{"product_id":"r-benjamin-paz-sl28-washed","title":"Benjamin Paz - SL28 Washed","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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eAfter being handpicked at peak ripeness, the coffee cherries are de-pulped and put into open tanks to ferment for 20 hours. Once the mucilage is fermented the beans are rinsed four times, then they are placed on raised beds to dry for a day. Lastly the beans are put in a solar dryer for around 14 days to dry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eVibrant and juicy, this washed lot has everything we love about Kenyan coffees (like red currant!) - minus the savory part. Floral on the nose and sweet as you sip, it has a nice spiced characteristic that reminds us of cinnamon buns.\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\u003e\u003cmeta charset=\"utf-8\"\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eBenjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eSL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e1700 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49321706062137,"sku":"BWSO-BeP-SW12","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_SL_Washed_Retail.png?v=1718386055"},{"product_id":"r-benjamin-paz-sl28-honey","title":"Benjamin Paz - SL28 Honey","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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003eAfter being handpicked at peak ripeness, the coffee cherries are placed in sealed plastic barrels for 72 hours. The cherries are then de-pulped and put into tanks to dry fermented for 16 hours. Once the mucilage is fermented, it is placed on raised beds for a day before moving to a solar dryer for 18 days to complete the honey process. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eSimilar to the washed coffee from the box set, but sweeter in its expression, this honey-processed lot still has a bit of that spice characteristic, and the fruit notes are more \"cooked\" in nature, reminding us of grilled mangoes and apple pie.\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\u003e\u003cmeta charset=\"utf-8\"\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eBenjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eHoney\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 \u003cmeta charset=\"utf-8\"\u003e1700 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49321709502777,"sku":"BWSO-BeP-SH12","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_sl28_Honey_Retail.png?v=1718386035"},{"product_id":"r-benjamin-paz-sl28-natural","title":"Benjamin Paz - SL28 Natural","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 so honored to call him one of our dearest friends in coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003eAfter being handpicked at peak ripeness, the coffee cherries are transported to the wet mill and hand-sorted for quality. Then the cherries are put in a solar dryer to slowly dry for 16 days and are shaken constantly to ensure uniform drying\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eThe natural lot is where this coffee came to party! It's tropical, vibrant, and juicy - reminding us of sangria. It becomes more complex and lovely as it cools. Honestly, between you and us: it just might be the best natural we've ever tasted from Honduras. \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\u003e\u003cmeta charset=\"utf-8\"\u003eEl Cedral, Santa Barbara, Honduras\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eBenjamin Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eLa Salsa\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003eSL28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e1700 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49321734832441,"sku":"BWSO-BeP-SN12","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Benjamin_Paz_SL28_Natural_Retail.png?v=1718386000"},{"product_id":"r-sebastian-ramirez-strawberry-kiwi","title":"Sebastian Ramirez - Strawberry Kiwi","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSebastián Ramírez is a fourth-generation coffee producer who began as a traditional grower over twelve years ago, but he soon started exploring the nuances of fermentation and today is regarded as a master of processes like co-fermentation and carbonic maceration. His mission is to make coffee both accessible \u003cem\u003eand \u003c\/em\u003eexciting, and \u003cmeta charset=\"utf-8\"\u003eSebastián champions those efforts both in his processing endeavors and as a mentor for the Young Producer Program. \u003cmeta charset=\"utf-8\"\u003eBoth Sebastián and his coffees can be accurately described as \"anything but ordinary,\" and we are thrilled to showcase three examples of his triumphs in processing in one unique, flavor-forward blend.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e To create this delightfully tropical cup, we blended three coffees from Sebastian's farm in Quindío:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e50% Red Fruits - Caturra\u003c\/li\u003e\n\u003cli\u003e25% Green Fruits - Caturra\u003c\/li\u003e\n\u003cli\u003e25% Washed Pink Bourbon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe two co-fermented coffees which make up 75% of the blend each underwent anaerobic fermentation with added CO2 injection, nestled alongside wine yeast, fruit glucose, and dehydrated fruit - strawberries, in the case of Red Fruits, and kiwi, in the case of Green Fruits. In both cases, the coffee was later dried in two phases: first under shade for 20-25 days, and then in Grain-Pro bags for stabilization for 15 days.\u003c\/p\u003e\n\u003cp\u003eThe Pink Bourbon lot, making up the final 25% of the blend, underwent standard washed processing protocols.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eDo you remember those Snapple or Dole-branded \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003estrawberry kiwi drinks from the vending machine in your high school cafeteria? THAT. That's what comes to mind when we sip this coffee. Unmistakably tropical and unapologetically sweet, this blend tastes like the candy version of some of our favorite fruits, like strawberries and kiwis (duh) - but also like mangoes and lychee. \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\u003eQuindío, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSebastián Ramírez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Fincas El Placer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Co-ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Caturra \u0026amp; Pink Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1700 - 1800 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":49377013104953,"sku":"BWSO-SeR-SK12","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":49377013137721,"sku":"BWSO-SeR-SK02","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":49377013170489,"sku":"BWSO-SeR-SK05","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Sebastian_Ramirez_Strawberry_Kiwi_online.png?v=1718647019"},{"product_id":"r-nogales-low-caff-caturra","title":"Nogales Low Caff - Caturra","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eLos Nogales is a farm located just outside the town of Bruselas, a Colombian hub for advanced processing techniques. Established in 1952, this family business strives to combine tradition with innovation to produce some of the best specialty coffee in Huila. Today, the farm is stewarded by Oscar Hernandez, a third generation producer who is following in his grandfather's footsteps and championing his father's efforts. Oscar's dad, Ricaurte, won the Colombia Cup of Excellence back in 2006, and since then it has been said that \"Ricaurte put Bruselas on the [specialty coffee] map, and his son, Oscar, is continuing his tradition.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003eAfter being handpicked at peak ripeness, the coffee cherries are floated to remove lower-density beans before being handsorted, washed, and disinfected with ozone to minimize unwanted microorganism involvement during processing. For this lot, a thermal shock was used to kickstart the fermentation process, and the cherries were then depulped before being placed in plastic barrels to ferment alongside the sweet, viscous musto, lactobacilli (a type of yeast), and a little water. Finally, the coffee is removed to dry for 21 days until optimal moisture content (10-12%) is achieved.\u003c\/p\u003e\n\u003cp\u003eThe decaffeination process which has made this coffee possible is called Ethyl Acetate Decaffeination. It's a fascinating and confusing science experiment, but at a very basic level: a sugar alcohol byproduct is used as a solvent to help dissolve the caffeine out of the coffee. When processing this lot in particular, the intent was to produce a bonafide decaf lot, but... well... there may have been a mathematical error along the way. When Oscar and his team got the lab results back, they found that the caffeine hadn't been entirely removed - BUT, it had been significantly reduced. The result is a coffee with about 1\/3 the caffeination of your standard cup of joe, making it a versatile cup you can brew any time of day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhatever assumptions you may have made about (almost) decaf coffee up until this point, we hope you'll lay them aside and give this one a try. Delicious cooked fruit, like stewed strawberries, combine with a delightful vanilla note to remind us of some of our favorite summertime baked goods. It's also floral (like roses) and citric (like lemon verbena), which only further serve to delight our summer-loving senses. \u003c\/span\u003e\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\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Oscar Hernandez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Los Nogales\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Mucilage EA Decaf\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Caturra\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":"12oz","offer_id":49421159268665,"sku":"BWSO-NLC-Ca12","price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":49421159301433,"sku":"BWSO-NLC-Ca02","price":68.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":49421159334201,"sku":"BWSO-NLC-Ca05","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/NogalesLowCaff_CaturraOnline_4x_7615b041-a448-403b-9e5b-bb7e0a611c1d.png?v=1718646755"}],"url":"https:\/\/www.blackwhiteroasters.mom\/collections\/the-coffee-archive.oembed?page=9","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}