{"title":"Coffee","description":"","products":[{"product_id":"the-traditional-1","title":"The Traditional","description":"\u003cp\u003e\u003cstrong\u003eROAST | DARK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eORIGIN | COLOMBIA  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTES  | DARK CHOCOLATE, CHERRY, MARZIPAN \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Year-Round comes from a desire to feature coffees from light to dark roasts, to ensure that everyone can find a coffee to their liking. This coffee is the darkest roast that we offer at B\u0026amp;W. If you typically find yourself going for a dark roast coffee at the grocery store, we invite you to taste our expression of this familiar concept in The Traditional.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt is an ethically-sourced, attentively roasted, dark coffee that preserves origin characteristics while also showcasing the flavors brought in by the roaster.  This is a balance that is notoriously difficult to maintain, but we feel this coffee does so beautifully.\u003c\/p\u003e\n\u003cp\u003eWe know it won’t be the coffee for everyone, but if we can get specialty coffee in more mugs around our city, we will consider this project a huge success.\u003c\/p\u003e\n\u003cp\u003eSo, all that to say... give dark roast a chance.  \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn \"The Traditional\" category you will see flavors such as\u003c\/span\u003e\u003cspan\u003e delicate \u003c\/span\u003e\u003cem\u003edark chocolate, deep cherries, and nutty sweet marzipan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003eWashed\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eComponents |\u003c\/strong\u003e\u003cspan\u003e Colombia (\u003cmeta charset=\"utf-8\"\u003eLas Nubes Washed)\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":6979750166572,"sku":"BWYR-TRD-12OZ","price":21.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":7698506448940,"sku":"BWYR-TRD-02LB","price":50.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":7698506514476,"sku":"BWYR-TRD-05LB","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/products\/TheTRaditional_CardONline_3x-100.jpg?v=1681486268"},{"product_id":"the-classic","title":"The Classic","description":"\u003cp\u003e\u003cstrong\u003eROAST | MEDIUM DARK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eORIGIN | COLOMBIA | ETHIOPIA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTES | CARAMEL, BLACK CHERRY, MILK CHOCOLATE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eThis Year-Round was the second coffee to come from B\u0026amp;W and focuses on the nostalgia and comfort that coffee can offer. The inspiration behind the Classic is the breakfast-style coffee that you grew up with. It is a coffee that can remind you of cozy memories, and it pairs excellently with cream and sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eIn the cup: \u003c\/strong\u003eIn \"The Classic\" category you will see flavors such as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ecaramelized sugars, subtle stone fruits, milk chocolate, and balanced acidity.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eComponents |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eColombia (Las Nubes Washed) | Ethiopia (\u003cmeta charset=\"utf-8\"\u003e\u003cspan dir=\"ltr\" role=\"presentation\"\u003eAricha\u003c\/span\u003e\u003cspan dir=\"ltr\" role=\"presentation\"\u003e \u003c\/span\u003e\u003cspan dir=\"ltr\" role=\"presentation\"\u003eWashed)\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e1600-2000 masl\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":7001143738412,"sku":"BWYR-CLA-12OZ","price":21.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":7698399526956,"sku":"BWYR-CLA-02LB","price":50.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":7698399559724,"sku":"BWYR-CLA-05LB","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/products\/TheClassic_CardOnine_3x-100.jpg?v=1681485696"},{"product_id":"the-natural","title":"The Natural","description":"\u003cp\u003e\u003cstrong\u003eROAST | MEDIUM DARK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eORIGIN | CHINA | ETHIOPIA \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTES | RED FRUITS, CHOCOLATE AND BALANCED ACIDITY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Natural is the firstborn in the B\u0026amp;W coffee family, with its origins going all the way back to the first cafe that we opened. For many in the coffee industry, a natural process coffee was their first step into consuming specialty coffee. It is a great place to start if you want to explore more fruit-forward coffees. The Natural as a product will vary in its components throughout the year. This variation is how we embrace and celebrate the seasonal availability of naturally processed coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eIn the cup: \u003c\/strong\u003eIn \"The Natural\" category you will see flavors such as red fruits like\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eraspberries, cherries and various dark berries, chocolates, and acidity\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eranging from balanced to vibrant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003eNatural | Washed\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eComponents |\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eChina (Black Sheep\u003cspan\u003e) \u0026amp; Ethiopia (\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan role=\"presentation\" dir=\"ltr\"\u003eAricha\u003c\/span\u003e\u003cspan role=\"presentation\" dir=\"ltr\"\u003e \u003c\/span\u003e\u003cspan role=\"presentation\" dir=\"ltr\"\u003eWashed\u003c\/span\u003e)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e1650-2000 masl\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":7002057572396,"sku":"BWYR-NTL-12OZ","price":22.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":7698467323948,"sku":"BWYR-NTL-02LB","price":52.5,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":7698467356716,"sku":"BWYR-NTL-05LB","price":117.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/products\/TheNtural_CardOnline_3x-100.jpg?v=1681485379"},{"product_id":"r-decaf-colombia","title":"Sugarcane Decaf","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST | MEDIUM DARK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN | GUJI, ETHIOPIA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNOTES | CARAMEL, MILK CHOCOLATE, BALANCED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Sugarcane Decaffeination process is a natural process that not only maintains the integrity of the coffee flavor while allowing for greater transparency and efficiency. These coffees are grown, processed, dried, and decaffeinated all within a relatively small area within the producing country. This keeps transportation and taxation costs lower as the coffee does't have to move in and out of multiple countries.  \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eColombian Sugar Cane process more technically known as EA has dramatically changed the landscape of decaf coffee within the specialty market.  These coffees offer greater transparency, faster turn arounds, and most importantly improved flavor  complexity. Since Colombia is vertically integrated having the decaffeination plant in country it saves time, and ensures that coffees arrive fresher to us and therefore our customers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor the last 2 years, we have worked with our exporting partners to source year-round amazing Sugarcane Process decaffeinated coffees. We are proud of the quality of decaf coffees, the cup speaks for itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eGuji, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eNatural, then EA Decaffeination\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e\u003cspan\u003e 2000 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":7003495596076,"sku":"BWYR-DEC-12OZ","price":21.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":7697915346988,"sku":"BWYR-DEC-02LB","price":50.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":7697915379756,"sku":"BWYR-DEC-05LB","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/SugarcaneDecaf_NEW_onlinecard_3x-100.jpg?v=1689797663"},{"product_id":"gift-card","title":"Digital E-Gift Card","description":"\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eONLINE GIFT CARD FOR WEBSITE ONLY - \u003cspan style=\"text-decoration: underline;\"\u003eNOT FOR USE AT CAFE\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eGift cards are delivered by email and contain instructions to redeem them on our website. If you wish to purchase a gift card for use in our Brick \u0026amp; Mortar locations, then follow the link below to grab a Cafe Gift Card. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for coffee bean purchases or for our education classes. Not for use in our cafes. \u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"$25.00 USD","offer_id":12880188997676,"sku":"GIFT CARD","price":25.0,"currency_code":"USD","in_stock":true},{"title":"$50.00 USD","offer_id":12880189063212,"sku":"GIFT CARD","price":50.0,"currency_code":"USD","in_stock":true},{"title":"$100.00 USD","offer_id":12880189095980,"sku":"GIFT CARD","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Frame_1_5a9ff743-e880-4c3a-8a8d-d692d1fc8d55.png?v=1734719803"},{"product_id":"the-original-1","title":"The Original","description":"\u003cp\u003e\u003cstrong\u003eROAST | MEDIUM DARK\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eORIGIN | ETHIOPIA\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eNOTES | CITRUS, HONEY, CHOCOLATE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Original is a tip of the hat to the origins of coffee, tracing back to Ethiopia. It is our expression of appreciation for cafe arabica. This Year-Round is a lighter roast than all the others, which compliments the delicacy of the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eIn the cup: \u003c\/strong\u003eIn \"The Original\" category you will see flavors such as\u003cspan\u003e delicate \u003c\/span\u003e\u003cem\u003eflorals, citrus, balanced - light acidity, and a tea like body.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eWashed\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eComponents |\u003c\/strong\u003e\u003cspan\u003e Ethiopia (\u003cspan role=\"presentation\" dir=\"ltr\"\u003eAricha\u003c\/span\u003e\u003cspan role=\"presentation\" dir=\"ltr\"\u003e \u003c\/span\u003e\u003cspan role=\"presentation\" dir=\"ltr\"\u003eWashed\u003c\/span\u003e)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e1900- 2200 Masl \u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":32846669611086,"sku":"BWYR-OGL-12OZ","price":21.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":32846669643854,"sku":"BWYR-OGL-02LB","price":50.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":32846669676622,"sku":"BWYR-OGL-05LB","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/products\/THeOriginal_cardOnline_3x-100.jpg?v=1681485555"},{"product_id":"r-lasso-y-vergara-community-project","title":"Lasso y Vergara - Community Project","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAt ages 24 and 26 years old, Nestor and Adrian Lasso are some of the youngest players in the game. Six years ago, they took over the family farm and set their sights on specialty coffee. They soon teamed up with Jhoan Vergara, a relative and fellow son of a coffee farmer, to create the farm El Diviso, where the trio continuously seeks to improve processing protocols and flavor outcomes. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBy 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 first may seem.\" One way in which they have endeavored to do this is through the Community Project. The trio buys up cherry from various producers in and around Acevedo, working with different levels of quality across the supply chain. They blend the lots and process them at their wet mill at El Diviso, and then they sell the result to roasters like us.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being picked at peak ripeness, the cherries are delivered to the wet mill at El Diviso and sorted for quality. Individual lots are then blended together and left to ferment briefly in an aerobic environment. The coffee is thoroughly rinsed, floated for quality control, and spread out on raised beds to dry until optimal moisture content is achieved. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eClassic in practically every way, this coffee hits all the high notes of a well done washed Colombian cup. Sweet citrus, red stone fruit, and milk chocolate make up the holy trinity of this everyday drinker, deeming it the perfect coffee to bring along on your family vacay next month. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAcevedo, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eNestor, Lasso, Adrian Lasso, Jhoan Vergara, \u0026amp; numerous outgrowers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eMixed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-b49f31d7-7fff-8bdb-f868-2aa940f8aa9e\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1750 MASL\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":52825308627257,"sku":"BWSO-LyV-CP12","price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":52825308660025,"sku":"BWSO-LyV-CP02","price":68.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":52825308692793,"sku":"BWSO-LyV-CP05","price":170.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/LassoyVergara_cardsonline_4x_1baaefe9-1454-4654-9e55-fac9c83b1de5.png?v=1777476019"},{"product_id":"r-edinson-argote-cherry-limeade","title":"Edinson Argote - Cherry Limeade","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cspan\u003eEdinson Argote has overcome tremendous odds to become the renowned, passionate coffee producer we know him to be. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age 11. For seven years, Edinson found odd jobs to support himself until he could join the army when he turned 18. When he got out of the army at 20 years old, Edinson began working for his cousin at a local coffee buying station in Acevedo, Colombia. It was there that his interest was piqued and his passion for coffee fully realized.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range, in Timaná. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care. Edinson has made it his life's work to produce specialty coffee using unique and replicable sensory profiles, and this blend of an advanced natural Chiroso and a washed Maragesha lot showcase his talent beautifully.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the Chiroso lot:\u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003eAfter being picked at peak ripeness, whole coffee cherries undergo standard natural fermentation for 72 hours before being spread out on raised beds for partial drying. After 12 days (or until the cherries reach 20% humidity), they are rehydrated for four days and introduced to a proprietary beer wine yeast. The new friends are then given plenty of time to mingle and ferment in stainless steel tanks before the coffee is finally returned to the raised beds for complete drying, until optimal moisture content (10–12%) is achieved.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the Maragesha lot\u003c\/span\u003e: \u003c\/span\u003e\u003cspan\u003eAfter being picked at peak ripeness, whole coffee cherries are floated before being placed in sealed barrels for 24 hours of anaerobic fermentation. Next, they are pulped and then washed with warm water to remove mucilage. The parchment is returned to their barrels for an additional 24 hours of fermentation, inoculated with yeast for a third round of fermentation (aerobic, this time), and finally rinsed with \u003c\/span\u003e\u003cspan\u003every cold\u003c\/span\u003e\u003cspan\u003e water to freeze all that fermentation. The coffee is spread out on raised beds to dry until optimal moisture content (10-12%) is achieved. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eIf opposites really do attract, then these two coffees are a match made in rom-com heaven! Super sweet and enthusiastically fruity, the different flavor profiles play really, really well together in this blend. The Chiroso lot contributes big red fruit energy, while the Maragesha lot lends florality to the cup. The combined forces give us some really fun notes: cherry blossom, lime zest, red slushee, and pineapple – a lineup well suited for summer vacation.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eTimaná, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eEdinson Argote\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eLa Quebraditas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAdvanced Natural | Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eChiroso | Maragesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e1850 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":53731444752697,"sku":"BWSO-EDA-CL10","price":16.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":53731444785465,"sku":"BWSO-EDA-CL12","price":35.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":53731444818233,"sku":"BWSO-EDA-CL02","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":53731444851001,"sku":"BWSO-EDA-CL05","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/EdindonArgote_CHerrylimeade_4x_f813dd54-f605-4f2b-a66a-d078d247c089.png?v=1783542763"},{"product_id":"r-the-future-strawberry-shortcake","title":"The Future - Strawberry Shortcake","description":"\u003cp\u003e\u003cem\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\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-c2a1e7f2-7fff-5f0e-fae5-316ded665498\"\u003e\u003cspan\u003eHOW WE GOT HERE | \u003c\/span\u003e\u003c\/b\u003eThere is no shortage of indulgences that make summertime so sweet: backyard barbecues, beach BLTs, roadside produce stands, frozen drinks with tiny umbrellas, and popsicles… well, everywhere. With flavors and fruits in breathtaking abundance this time of year, it’s easy to find inspiration for blends that scream, \u003cem\u003elong live summer!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eFor this release, we took inspiration from two very different –but equally dear– summer sense memories. First, the backyard barbecues that ended with an embarrassingly simple (but impossibly delicious) trifecta of vanilla sponge cake, whipped cream, and fresh strawberries soaked in sugar. It’s a dessert which can be consumed no matter how full your belly or how high the thermostat reading, and it holds a nostalgic place in many of our hearts. Second, the unmistakable sound of the ice cream truck’s siren song as it idled through our neighborhoods, bringing with it all manner of frozen confectionary dreams. One ice cream bar, though, was the MVP on days too hot for a Nestle Drumstick – the Good Humor Strawberry Shortcake Bar.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW WE DID IT | \u003c\/strong\u003e\u003cspan\u003eIn both fresh and frozen forms, there are a few non-negotiables when considering the profile of a perfect strawberry shortcake iteration: red fruits (duh), vanilla, and creaminess. To accomplish this, we combined five coffees from producers throughout Colombia, including two co-ferments (for obvious reasons), one experimental blend (for more strawberry), one natural (for more red fruit and depth), and one thermal shock washed coffee (for increased acidity):\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2 parts Forest Coffee - Vanilla Heaven (Quindío, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1 part Forest Coffee - Juicy Strawberry (Quindío, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1 part Unblended - Young Producers Project (various cities throughout Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1 part Diego Horta - Natural (Huila, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1 part Nestor Lasso - Thermal Shock Caturra (Huila, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW IT TASTES | \u003c\/strong\u003e\u003cspan\u003eLike its confectionary inspirations, this coffee is perceived as insanely sweet at first sip, like sponge cake. It’s as full of strawberries as a pick-your-own pint basket, but it also maintains a pleasant acidity like lemon zest. The body is smooth and creamy, combining with the powers of that vanilla co-fermented coffee to give us something like whipped cream, or vanilla cold foam. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eCountry of Origin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eColombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eForest Coffee | Unblended | Diego Horta | Nestor Lasso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003evarious\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003evarious\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":53827202285881,"sku":"BWSO-FUT-SC12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":53827202318649,"sku":"BWSO-FUT-SC02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":53827202351417,"sku":"BWSO-FUT-SC05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/THeFutureStrawberryShortcakeonlinecard_4x_4732dee0-3b73-4da6-8116-982737bce06f.png?v=1784134289"},{"product_id":"r-the-new-school-strawberry","title":"The New School - Strawberry","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eROAST | \u003c\/strong\u003e\u003cspan\u003eMedium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eORIGIN |\u003c\/strong\u003e\u003cspan\u003e West Arsi, Oromia, Ethiopia | Quindío, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNOTES | \u003c\/strong\u003e\u003cspan\u003estrawberry jam, canned pineapple, milk chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCURRENT BLEND COMPONENTS | \u003c\/strong\u003e\u003cspan\u003e80% Riripa - Washed | 20% Sebastián Ramirez - Red Fruits\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThey say you can't have it both ways. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eClean, vibrant, and approachable falls on one end of the spectrum, which is home to some of our first loves in coffee—Panamanian Gesha, washed Ethiopian lots, and breakfast blends. On the other end, you'll find our funky friends: anaerobic naturals, advanced processing experiments, and of course: our beloved co-ferments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs roasters, baristas, and general coffee enthusiasts, asking us to pick a side between these two expressions of coffee gives us an impossible choice. So, we sought to create a year-round blend that showcases both, embracing innovation in fermentation and processing while simultaneously honoring those classic and storied flavor profiles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blend, which changes seasonally, will always be composed predominantly of a washed Ethiopian coffee. The minority percentage is then reserved for our party animal friends, the co-ferments. With each cup, you can expect to taste something fruit-forward and dynamic, but also clean and approachable. Our goal is to present you with a coffee that's both balanced \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan\u003estriking, traditional \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan\u003einnovative.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnd, with all due respect to whoever \u003c\/span\u003e\u003cspan\u003ethey \u003c\/span\u003e\u003cspan\u003eare, we hope this coffee will also persuade you to join us in proclaiming: actually, you \u003c\/span\u003e\u003cspan\u003ecan \u003c\/span\u003e\u003cspan\u003ehave it both ways, after all. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003esmallholders in Riripa \/ Negusse Debela (SNAP Specialty Coffee) | Sebastián Ramirez (Finca El Placer)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e\u003cspan\u003e Washed | Co-ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e\u003cspan\u003e Landrace selections | Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eVarious\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":53827474489657,"sku":"BWSO-NES-ST12","price":22.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":53827474522425,"sku":"BWSO-NES-ST02","price":52.5,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":53827474555193,"sku":"BWSO-NES-ST05","price":117.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/TheNewShcoolStrawberry_Onlinecard_2026_4x_fc53445d-9659-4b33-8fc1-226870113948.png?v=1784057432"},{"product_id":"r-duwancho-full-spectrum","title":"Duwancho - Full Spectrum","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A LOOK AROUND |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThe Arbegona district of Sidama is one of the highest coffee-growing elevations in all of Ethiopia. Here, high altitude and lower temperatures mean that coffee cherries ripen slower than typical, resulting in excellent cup profiles that are sweet, bright, and sought-after. In fact, nearly everything about the coffee we are sharing with you today took place at a slower pace than we would typically expect, from its time spent on the tree to its extended stay at the Duwancho washing station – one of the highest washing stations in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Duwancho washing station is operated in partnership with Catalyst Trade and its owner, Mr. Faysel Abdosh. For his part, Mr. Abdosh is not just the owner of this local washing station - he's also an activist and philanthropist, and he's made it his life's work to help raise awareness regarding the obstacles facing coffee growers and communities throughout Ethiopia. His efforts are making a real difference in the lives of rural farmers, workers, and communities in our beloved coffee-growing powerhouse of Ethiopia, and we could not be more honored to share with you a cup of coffee which was touched by those same helpful hands.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThis coffee is a blend of two lots from Duwancho: one processed as an anaerobic honey (60%), and one as a traditional washed coffee (40%). \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnaerobic Honey | After being handpicked at peak ripeness and delivered to the washing station, whole coffee cherries are floated to remove defects before being pulped and a precise amount of mucilage retained. Next, the cherries are quality sorted for density before undergoing 36 hours of underwater fermentation. Finally, the coffee is spread out to dry on raised beds for 10-14 days, until optimal moisture content is achieved. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWashed | \u003c\/span\u003e\u003cspan\u003eAfter being handpicked at peak ripeness, whole coffee cherries are sorted for quality before being pulped and thoroughly rinsed. Next, they are submerged for a short period of underwater fermentation and then thoroughly rinsed (again), leaving no trace of mucilage or pectin before being spread out on raised beds to dry for 10-14 days, until optimal moisture content is achieved.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eWine enthusiasts will rejoice in this complex, ever-shifting cup. It’s fresh and lightly floral at first sip, but the last sip is fruited and structured like new world wine. It drinks clean overall, but its also got a subtle funk to it that can be turned up or down with different brew recipes. It reminds us of some of our favorite “tinkered with” summer classics, like peach iced tea and raspberry lemonade. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eArbegona, Sidama, Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003esmallholders in Arbegona\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eWashing Station |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDuwancho \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWashed | Anaerobic Honey\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e74110, 74158\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e\u003cspan\u003e2150-2300 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54273220935993,"sku":"BWSO-DUW-FS12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54273220968761,"sku":"BWSO-DUW-FS02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54273221001529,"sku":"BWSO-DUW-FS05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/DuwanchoFullSPectrumonlinecard_4x_c8583934-a9f5-4416-9601-c1fd63aece14.png?v=1785353426"},{"product_id":"r-diego-horta-anaerobic-natural","title":"Diego Horta - Anaerobic Natural","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCERS | \u003c\/strong\u003e\u003cspan\u003eEquation Coffee is a longtime friend of the Black \u0026amp; White family. You've likely seen the name of at least one of their endeavors printed on several of our labels throughout the years: La Palma y El Tucán. They pioneered anaerobic processing methods in Colombia and have produced arguably the best anaerobic washed coffees we've ever tasted! Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they’ve been featured so prominently on our menu.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnother reason we love our partners at Equation Coffee is because of their profound commitment to community. Since 2013, they have fostered meaningful relationships with over 100 coffee-growing families in the area surrounding their production facility, partnering with them through relationship-driven programs such as Neighbors \u0026amp; Crops. These programs have changed the lives of many coffee growers in Colombia, and Diego Horta is one such beneficiary. This release was grown by Diego on his farm in Santa Maria and then shipped over to the processing gurus at La Palma y El Tucán. After tasting this coffee, we feel certain you'll agree that their partnership is a perfect match.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being picked at peak ripeness, the coffee cherries are transported to the La Palma processing facility in Cundinamarca, where they undergo 190 hours of anaerobic fermentation in GrainPro bags. Then, they begin the drying process in mechanical dryers for 24 hours before being removed to a coffee drying shed to finish up, achieving optimal moisture content about eight days later.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThe red fruit notes in this cup are pronounced and profound, reminding us of black cherries and almost grape-like in character. It’s boozy-but-also-sweet, like cherry cordial filling, and that sweetness feels smooth and creamy, like marzipan. Citrus notes play well with a cinnamon-like spice, giving us a delightful spiced orange note. As the cup cools, it finishes like craft chocolate—and it smells just like walking into Videri Chocolate Factory.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eSanta Maria, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eGrower |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDiego Horta\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcessing |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eLa Palma\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eEl Rincon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eAnaerobic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003e\u003cspan\u003eCaturra, Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e\u003cspan\u003e1700 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54302515298617,"sku":"BWSO-DIH-AN12","price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54302515331385,"sku":"BWSO-DIH-AN02","price":68.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54302515364153,"sku":"BWSO-DIH-AN05","price":170.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/DiegoHorta_onliecards_2026_4x_f08da15f-8121-428d-b6a4-7cfa447a67d4.png?v=1785930367"},{"product_id":"r-sebastian-ramirez-red-fruits-decaf","title":"Sebastian Ramirez - Red Fruits Decaf","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eSebastián Ramírez is a fourth generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques like co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. Sebastián and his coffees can be accurately described as \"anything but ordinary,\" and this strawberry co-ferment adaptation has always been a testament to that tradition. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe’ve been working with Sebastián to transform one of his beloved Red Fruits lots into a decaf offering for some time now, and we are thrilled to finally welcome this project to the menu!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being handpicked at peak ripeness and sorted for quality, whole coffee cherries undergo 120 hours of anaerobic fermentation alongside added wine yeast, dehydrated strawberries, and fruit glucose. During this time, pH is monitored diligently. Next up, the coffee is pulped before undergoing an additional 72 hours of anaerobic fermentation in stainless steel tanks, during which time CO2 is injected into the party. Finally, the coffee undergoes a two-step drying process: first, it is spread out to dry in shaded patios at a controlled temperature of 40 degrees Celsius for 20-25 days, and then it is removed to GrainPro bags for 15 days. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe original strawberry-cofermented coffee was blended with a traditional washed lot from \u003c\/span\u003e\u003cspan\u003eSebastián’s\u003c\/span\u003e\u003cspan\u003e farm. That blended lot was then sent to the decaffeination facility, where it underwent a fascinating and confusing science experiment known as Ethyl Acetate Decaffeination (EAD). The TL;DR: a sugar alcohol byproduct is used as a solvent to help dissolve 95-97% of the caffeine out of the coffee as it is steamed. This method removes caffeine while preserving flavor profile - a feat scarcely accomplished by the decaf coffees of our youth.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eDecaf drinkers won't be surprised by this, but we should probably mention one thing at the jump: this coffee might look a little different right out of the bag. The decaffeination process leaves its mark on the beans themselves, giving them a red-ish hue and a slightly \"oily\" appearance. Don’t let it deter you!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you’ve sampled one of \u003c\/span\u003e\u003cspan\u003eSebastián’s original Red Fruits lots in the past, you may remember it for its funky intensity and BIG red fruit energy. By both blending this co-ferment with a washed lot \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan\u003esending it through the EAD process, we’ve turned that intensity down a notch and amped up the sweetness. It’s still fruited and fun, like strawberry jam and chocolate cherries – but it’s also smooth and sweet, like dulce de leche and milk chocolate. It’s easily one of the most exciting flavor profiles we’ve ever tasted as a decaf, and we think you’ll be nodding your head in quiet agreement as you take your first sip during that 3 pm slump. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eQuindío, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eSebastián Ramirez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eFinca El Placer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eCo-ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCastillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e\u003cspan\u003e1700\u003c\/span\u003e\u003cspan\u003e–1800 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54320221684025,"sku":"BWSO-SER-RD12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54320221716793,"sku":"BWSO-SER-RD02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54320221749561,"sku":"BWSO-SER-RD05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/SebastianRamirez_RedFruitsDecaf_online_4x_7e22c4ec-858a-43a3-b9df-976a12fc6ebd.png?v=1786560489"},{"product_id":"r-together-we-end-als-2026","title":"Together We End ALS","description":"\u003cp\u003e\u003cem\u003eOne of our three core values at Black \u0026amp; White is community. Community extends from our producing partners all over the world to our own cafés here at home—and everywhere in between. This blend is a tribute to an integral member of that interwoven community, a dear friend we lost far too soon: Jeanne Luther, co-owner of Sola Coffee (Raleigh, NC).\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eFor every bag sold, we are donating $1 toward the fight against ALS. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-e6aca7a4-7fff-62d6-727a-9dc5a5708f28\"\u003e\u003cspan\u003eMEET JEANNE | \u003c\/span\u003e\u003c\/b\u003eOn April 12, 2022, at age 57, our friend Jeanne passed away after a lengthy battle with ALS. Jeanne was a core part of the Raleigh community through her and her husband’s local café, Sola Coffee, and she was also a great friend and mentor to several of our own B\u0026amp;W employees whose coffee journey began at Sola. The Luther family is a special part of our community here at Black \u0026amp; White, and that is why come alongside them for a few months each year in their fight to help raise money to #EndALS.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eAmyotrophic lateral sclerosis (ALS), or Lou Gehrig's disease, is a progressive neurodegenerative disease that destroys the cells in the brain and spinal cord that are needed to keep muscles moving, eventually leading to muscle weakness, loss of speech, and paralysis. The average life expectancy after diagnosis is between two and five years. Currently, there is no effective cure or treatment to stop the disease progression of ALS. But we believe that ALS is \u003cem\u003enot\u003c\/em\u003e an incurable disease—it is a severely underresearched one.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-787e137b-7fff-0c81-0b27-cb438fa39707\"\u003e\u003cspan\u003eTAKE A SIP | \u003c\/span\u003e\u003c\/b\u003eJeanne was a huge fan of big, fruity, naturally processed coffees from Ethiopia—a flavor profile which is increasingly difficult to find, as the big Ethiopian blueberry bombs don’t really exist in the same way they once did. This blend, however, is our attempt at recreating that profile which was so dear to Jeanne’s palate. It combines one natural-processed coffee from Ethiopia with a fruit-forward anaerobic from Colombia, resulting in a smooth, chocolatey berry bomb which would be sure to delight our old friend. Flavor notes of blueberries, strawberry candy, and milk chocolate connect us back to what Jeanne always loved about coffee – and, by extension, her community.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThank you for helping us support ALS research! And, if you feel motivated to donate further, you can do so at\u003c\/span\u003e\u003ca href=\"https:\/\/solahotmini5k.com\/\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSolaHotMini5K.com\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eBare, Sidama, Ethiopia | Santa Maria, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducers | \u003c\/strong\u003e\u003cspan\u003eElto Coffee | Diego Horta\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eNatural | Anaerobic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eJARC selections | Caturra, Castillo\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54369793474873,"sku":"BWSO-ALS-2612","price":24.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54369793507641,"sku":"BWSO-ALS-2602","price":62.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54369793540409,"sku":"BWSO-ALS-2605","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/2025_TogetherweendALSonlinecard_4x_629eff0f-2777-4c52-91c6-3cd3637f3ff9.png?v=1755275381"},{"product_id":"r-birthday-blend-nostalgia","title":"Birthday Blend - Nostalgia","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eEach year in September, we curate a very special birthday blend to celebrate the year we've had and to say \"Thanks!\" for being such a huge part of it. Consider this bag a love letter to you, our patrons and our cheerleaders.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-30c9b923-7fff-7368-3e4b-7cb491fd2dcd\"\u003eHOW WE GOT HERE | \u003c\/b\u003eBlack \u0026amp; White may have been born in 2017, but many of us here came of age in the 90’s. Long before we sipped co-fermented coffee from an artisan mug, we slurped high fructose corn syrup from foil pouches and juice cartons on an alarmingly regular basis. We played 8-bit video games and watched MTV music videos. We spent our Friday nights at the mall and our Saturday afternoons at the skating rink. The theme songs to shows like \u003cem\u003eFresh Prince\u003c\/em\u003e and \u003cem\u003eBoy Meets World\u003c\/em\u003e became the soundtracks of our lives. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIf you’ve read any attempt we’ve ever made at describing how one of our coffees tastes, you already know that we’re a pretty nostalgic bunch. One of our favorite questions around the cupping table is: \u003cem\u003eWhat does this remind you of?\u003c\/em\u003e We thrive on sense memories, and they become the guiding light for each and every blend we create. So, in some ways, this year’s birthday “theme” isn’t a theme at all – it’s just an excuse to do what we always do, and turn it up to eleven.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW WE DID IT |\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eOur primary goal with this blend was to create a coffee that tastes like every fruit-flavored thing we ever consumed in the 90’s. To accomplish this, we blended a whopping six coffees from some of our most beloved producers: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDiego Bermudez - Lychee Peach (Piendamó, Cauca, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eNéstor Lasso - Thermal Shock Caturra (Pitalito, Huila, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHuver Castillo - Aponte Florale (Buesaco, Nariño, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePaola Trujillo - Advanced Washed SL28 (Caldono, Cauca, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSebastián Ramírez - Watermelon (Quindío, Colombia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eArchia - Washed (Yirgacheffe, Ethiopia)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDiego Bermudez’s Lychee Peach co-ferment provides the base notes for the blend, while contributions from Néstor Lasso, Paola Trujillo, and Sebastián Ramirez ramp up all the fruit flavors. Huver Castillo’s Aponte Florale lends florality and citrus to the cup, and we threw in a washed Ethiopian lot from Aricha to clean things up a bit and keep everything vibrant and fresh. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHOW IT TASTES |\u003c\/strong\u003e\u003cspan\u003e In coffee terms, the result is a coffee that is distinctly fruit-forward, but relatively clean (by our standards, at least). It’s floral and fresh, light and juicy. But, what this coffee \u003c\/span\u003e\u003cem\u003ereally\u003c\/em\u003e\u003cspan\u003e tastes like is… nostalgia. From yellow juice boxes that glowed in the black light of a laser tag party room, to glass jars from gas stations that boasted psychedelic affirmations on their groovy labels, this coffee is a treasure trove of sense memories. If you ever shoved a foil pouch of fruit-flavored goodness into a backpack adorned with rainbow-colored marine life, the first sip will take you right back to recess. And, if you ever inhaled an entire roll of sweet, tart candy while your eyes remained glued to a TV that featured a pop princess or a pixelated plumber, the last sip will taste like coming home from school. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eCountries of Origin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eColombia and Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducers |\u003c\/strong\u003e\u003cspan\u003e Diego Bermudez, Néstor Lasso, Huver Castillo, Paola Trujilo, Sebastián Ramírez, and Aricha Washing Station\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eVarious\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eVarious\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54393774932281,"sku":"BWSO-BIR-NO12","price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54393774965049,"sku":"BWSO-BIR-NO02","price":68.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54393774997817,"sku":"BWSO-BIR-NO05","price":170.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Birthday2026_Nostalgia_FreshPrince_onlinecards_4x_6dc7ced5-58af-468f-98f7-76319f8a81d3.png?v=1788214281"},{"product_id":"r-gesha-village-e12-anaerobic-natural","title":"Gesha Village - E12 Anaerobic Natural","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eGesha Village is a force. Coffee from Rachel 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. We’ve 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 – we do not take that privilege lightly.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-0d032c63-7fff-c9dc-7ed9-40186eac1182\"\u003eMEET THE PRODUCER | \u003c\/b\u003eThe Gesha Village project started in 2007 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn 2015, Rachel and Adam found the perfect piece of land on which to build the coffee farm of their dreams. They found that dream realized in this property, not far from the Gori Gesha forest. 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 originated.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-641415e9-7fff-473a-59cd-e8a3092fbf14\"\u003e\u003cspan\u003eTRUST THE PROCESS |\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eAfter being picked at peak ripeness, whole coffee cherries are floated for quality sorting and to rinse the lot of any natural debris. The higher-density cherries are placed in clean, dry jute bags which are then tied off at the top, creating a semi-anaerobic environment. The lot is left to ferment for 45 hours before the coffee cherries are finally spread out on African raised beds to dry in full sun.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e\u003cspan\u003e When \u003c\/span\u003e\u003cem\u003ehot\u003c\/em\u003e\u003cspan\u003e, this cup screams, “\u003c\/span\u003e\u003cspan\u003eGesha!” \u003c\/span\u003e\u003cspan\u003eFlorals, like jasmine, and complex aromatic citrus, like bergamot, dance with delicate tropical notes like mango. The cup sips like oolong tea or a crisp white wine at this temperature. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs the coffee approaches a pleasantly \u003c\/span\u003e\u003cem\u003ewarm\u003c\/em\u003e\u003cspan\u003e temperature, florality and acidity tick upward as the cup becomes increasingly complex. Notes of stone fruit, such as cherry and peach, are prevalent here. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt \u003c\/span\u003e\u003cspan\u003e\u003cem\u003ecool\u003c\/em\u003e,\u003c\/span\u003e\u003cspan\u003e acidity peaks and the profile becomes distinctively tropical in nature. It still sips like tea (be it Earl grey or oolong), but there’s also a late-summer party vibe about it. Think: a pitcher of red sangria infused with berries and tropical fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e__________________________________________________________________________\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eBench Maji Zone, Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAdam Overton, Rachel Samuel, and Willem Boot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eGesha Village Estate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAnaerobic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety | \u003c\/strong\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e\u003cspan\u003e1930-2040 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":54417460035897,"sku":"BWSO-GEV-AN10","price":32.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":54417460068665,"sku":"BWSO-GEV-AN12","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/GeshaVillage_E12AnaerobicNatural_onlinecard_4x_dbcbe4d9-9709-41f4-b316-b45b11588755.png?v=1788377004"},{"product_id":"r-jhonatan-gasca-thermal-shock-pacamara","title":"Jhonatan Gasca - Thermal Shock Pacamara","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cspan\u003eJhonatan Gasca is no stranger to failure. In 2010, he failed in his attempt to become a professional soccer player. After re-routing his future and graduating from the Colombian National Technical Institute, Jhonatan returned to his father's coffee farm and started experimenting with fermentation methods. At first, this did not go well. After a couple of years of running trials and being turned away by coffee buyers, Jhonatan grew discouraged and gave up his newfound interest in processing methods.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn 2018, Jhonatan was encouraged by his friends from El Diviso and Las Flores to start experimenting again. And this time, he thrived! Jhonatan found the right buyers (our friends at Lohas Beans) and is quickly becoming a leader in processing innovation in his home country of Colombia. This beloved Pacamara lot is a delicious testament to Jhonatan's resilience and fortitude, and we are thrilled for the opportunity to host it on our menu once again. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eAfter being picked at peak ripeness, the coffee cherries are placed in 200-liter tanks with water, where floaters and other impurities are removed. The water is then drained, and a second round of quality sorting (by hand) ensues. The cherries are left to oxidize for 48 hours in open bags, giving them time to warm up and thus enhancing both sweetness and fruit flavors. After two days, the bags are closed to prepare the cherries for 150 hours of anaerobic fermentation. During this time, the sugar present in the still-intact mucilage interacts with lactic acid-producing bacteria and microorganisms in the fermentation environment, further intensifying those fruity flavors. This second round of fermentation abruptly ends when the cherries are \"quenched:\" a specific method of cooling down coffee cherries wherein hot (50 degrees Celsius) and then cold (20 degrees Celsius) water is used to wash the cherries, eliminating the microbial load and opening the pores in the bean (with the hot water) before rapidly sealing them (with the cold water), locking in all of those delicious fruit flavors. Finally the cherries are spread out to dry on African beds for two weeks, being closely monitored for humidity.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eThis uniquely processed coffee brings together the two worlds of naturally processed coffees and washed lots, giving us a lovely flavor profile that is somehow loyal to both. It is delightfully floral, like cherry blossom, and sips a whole lot like peach iced tea. Red fruit still finds its way into the cup, reminding us of fresh red raspberries paired with craft chocolate—but, not in a decidedly funky sort of way. It’s more like the raspberry ganache you might find inside a bon bon. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eJhonatan Gasca Serna\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eZarza\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eThermal Shock Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003ePacamara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e1750 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":54417475404089,"sku":"BWSO-JOG-TS10","price":14.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":54417475436857,"sku":"BWSO-JOG-TS12","price":30.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54417475469625,"sku":"BWSO-JOG-TS02","price":77.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54417475502393,"sku":"BWSO-JOG-TS05","price":188.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JhonatanGasca_ONlinecard_2025_4x_39dead20-df6e-4e43-a751-d903d2aed83a.png?v=1788377377"},{"product_id":"r-sebastian-ramirez-red-fruits","title":"Sebastian Ramirez - Red Fruits","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cspan\u003eSebastián Ramírez is a fourth generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques like co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. Sebastián and his coffees can be accurately described as \"anything but ordinary,\" and this strawberry co-ferment adaptation has always been a testament to that tradition. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eAfter being handpicked at peak ripeness and sorted for quality, whole coffee cherries undergo 120 hours of anaerobic fermentation alongside added wine yeast, dehydrated strawberries, and fruit glucose. During this time, pH is monitored diligently. Next up, the coffee is pulped before undergoing an additional 72 hours of anaerobic fermentation in stainless steel tanks, during which time CO2 is injected into the party. Finally, the coffee undergoes a two-step drying process: first, it is spread out to dry in shaded patios at a controlled temperature of 40 degrees Celsius for 20-25 days, and then it is moved to GrainPro bags for 15 days. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eAs far as strawberry co-ferments go, this one is pretty much a classic. It’s super sweet, like cooked strawberries, and it possesses the loud, funky energy of grape flavored goodies like grape candy—or that grape snow cone Alan Jackson once crooned about. Stone fruit notes, like peaches, are also prevalent throughout the cup. The finish is smooth and sweet, reminding us of creamy milk chocolate. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eQuindío, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eSebastián Ramirez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eFinca El Placer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eCo-ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCastillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e1700\u003c\/span\u003e\u003cspan\u003e–1800 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54450320015673,"sku":"BWSO-SER-RF12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54450320048441,"sku":"BWSO-SER-RF02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54450320081209,"sku":"BWSO-SER-RF05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/SebastianRamirezRedFruits_onlinecard_4x_1.png?v=1788892776"},{"product_id":"r-huver-castillo-gesha-floral","title":"Huver Castillo - Gesha Floral","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eMEET THE PRODUCER | \u003c\/strong\u003e\u003cspan\u003eLike many of the producers featured on our menu, Huver Castillo comes from a long line of coffee growers in Colombia—but that wasn't exactly part of the plan. For all of his adult life until 2015, Huver worked as a math teacher in his hometown in Nariño. But in 2014, when global coffee prices plummeted, he made the decision to return to his coffee-growing roots, putting his family's farm—and livelihood—at great risk.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter years of trial and error, the Castillo family exported their first lots of specialty coffee in 2018. This shift from commodity to specialty, plus a tireless focus on quality and improving processing techniques, helped to sustain the family business. Today, Huver works alongside his father on the farm that's been in his family for over 20 years, and he couldn't be prouder of their resilience and achievement.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eAfter being handpicked at peak ripeness and delivered to the processing facility, whole cherries are packed into temperature-controlled vessels alongside brewer’s yeast musto. Once the musto is fully developed, the coffee cherries are de-pulped without water and placed in sealed stainless steel tanks for an additional 72 hours of anaerobic fermentation. Because the mucilage was not washed after de-pulping, it transforms during this second round of fermentation, enhancing sweetness and complexity in the resulting flavor profile. Finally, the lot is spread out on African raised beds in a temperature-controlled room for drying: it is first slow-dried at a low temperature for the first seven days (no more than 35 degrees Celsius), and then allowed to dry at a more progressive rate until optimal moisture content (12%) is achieved.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFloral and aromatic, like white flowers and bergamot, this coffee boasts many beloved Gesha variety characteristics. Stone fruit, like peach, is prevalent in the cup. It sips like black tea and offers a long, floral finish. All of that nuanced fermentation didn’t change the character of this coffee; it actually served to amplify its inherent qualities! The result is a cup that is vibrant and lovely and unapologetically Gesha – we couldn’t love it more. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003eBuesaco, Nariño, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eHuver Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eEl Paseo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eAdvanced Anaerobic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e1800 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54479981216057,"sku":"BWSO-HUC-GF12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54479981248825,"sku":"BWSO-HUC-GF02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54479981281593,"sku":"BWSO-HUC-GF05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/HuverCastilloGeshaFloral_onlinecard_4x_dbb3d985-1c0d-40f3-9de1-64c556cfad1a.png?v=1789573406"},{"product_id":"r-aricha-washed","title":"Aricha - Washed","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTOUR THE WASHING STATION |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAricha Washing Station is located high in the coffee-growing mecca of Yirgacheffe, where conditions like fertile soil, mountainous forests, and seasoned farmers provide the ideal conditions for growing excellent Ethiopian coffee. However, the washing station itself nearly fell into ruin about a decade ago, and it was all but forgotten until a man named Faysel Abdosh saw its promise and decided to take a chance. He purchased the washing station in 2018 and spent more than a year reviving it, adding it to the long list of high-elevation washing stations he owns and operates through his trading company, Testi Coffee.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFaysel’s efforts were rewarded a year later as coffees coming out of Aricha Washing Station won awards and gained the attention of specialty exporters. Today, it is regarded as a darling of Yirgacheffe, known for consistently rolling out complex, floral delights in one of Ethiopia’s most beloved coffee-growing regions.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eAfter arriving at the wet mill, microlots from smallholders throughout the Aricha community are combined together, sorted for quality, and undergo traditional washed Ethiopian processing protocols. After this, they are spread out on raised African beds to dry in the sun, until optimal moisture content is achieved. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWith vibrant acidity and an unapologetically sweet side, this coffee is an excellent example of washed Ethiopian coffee in general and of Yirgacheffe coffee in particular. It’s tea-like in texture, reminding us of black tea sweetened with honey. It smells lightly floral and sips like lemonade, making it the perfect morning companion to those who long for summer to linger on forever. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eYirgacheffe, Ethiopia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003esmallholders in the Aricha community\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWashing Station | \u003c\/strong\u003e\u003cspan\u003eAricha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eKurume, Wolisho, and various landrace selections\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e\u003cspan\u003e1900 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54480424501561,"sku":"BWSO-ARI-WA12","price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54480424534329,"sku":"BWSO-ARI-WA02","price":68.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54480424567097,"sku":"BWSO-ARI-WA05","price":170.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/AricahWashed_onlinecards_4x_28151048-789f-4133-86b0-4f5956349ab7.png?v=1789573372"},{"product_id":"franky-hoyos-gesha-tropical","title":"Franky Hoyos - Gesha Tropical","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFranky Stiven Hoyos is a third generation farmer from Huila, and he is one of the many young, multi-generational producers in Colombia who are pushing the boundaries of processing and flavor. Franky’s grandfather began by planting mixed crops on El Encanto, the family farm which Franky now oversees. His father was the first to plant coffee trees on ten of those 45 hectares, and Franky cut his teeth in the industry by learning barista, roasting, and sensory skills. Today, he applies those learned skills in conjunction with his inherited farming wisdom, and Franky has since moved into experimental processing techniques as a result. He farms sustainably and pursues quality relentlessly — and he’s also refreshingly transparent regarding his processing protocols, an attribute which is increasingly sought-after in the specialty coffee landscape of today.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being handpicked at peak ripeness, whole coffee cherries are floated to remove lower-density beans before undergoing an initial oxidative fermentation period of 38 hours. After this, they are rinsed, sanitized, and pulped. The parchment is then placed inside open 210-liter tanks and left to warm for 6 hours before undergoing a thermal shock protocol to “open the pores” in anticipation of inoculation with orange extract and red fruit yeast. After yeast inoculation, the coffee undergoes another 38 hours of fermentation (this time submerged in water) before being thoroughly rinsed and spread out to dry in the sun for 12 hours. Drying is completed in mechanical dryers for an additional 28 hours.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eIf you’ve been around here for any length of time, you probably already know that we love at least two things: (1) Gesha as a variety, and (2) processing as a frontier. Well, this coffee champions both. It’s expressive and tropical, novel and exciting and \u003c\/span\u003e\u003cspan\u003eso special\u003c\/span\u003e\u003cspan\u003e. If you’re longing for the extension of summer, we implore you to take one sip: you’ll find guava, mango, orange creamsicle, and pink bubblegum. It’s as if every flavor we love about summer found its way to cling to the season in this cup, and we couldn’t love it more. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003ePitalito, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eFranky Hoyos\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eEl Encanto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAdvanced Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e1650 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":54525051175225,"sku":"BWSO-FRH-AW10","price":16.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":54525051207993,"sku":"BWSO-FRH-AW12","price":35.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54525051240761,"sku":"BWSO-FRH-AW02","price":85.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54525051273529,"sku":"BWSO-FRH-AW05","price":221.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/FrankyHoyosGeshaTropical_onlinecard_4x_6a9aab32-b03f-4d5e-bd59-f87b8760feba.png?v=1790176120"},{"product_id":"r-gerson-mora-yellow-pacamara-natural","title":"Gerson Mora - Yellow Pacamara Natural","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eVilla Pastora, an 8-hectare farm nestled in the hills of Huila, was founded nearly half a century ago by a woman named Pastora Anaconan. She tended the land carefully and entrusted her children to do the same. Today, however, it is Pastora’s grandson who oversees the family legacy – Gerson Mora. Gerson is part of the “new wave” of Colombian coffee producers who are combining traditional farming prowess with innovative processing techniques, and championing sustainability and quality control efforts as they do so. The farm itself benefits from an ideal combination of altitude, climate, and fertile soil, but it is Gerson’s careful hand and his relentless pursuit of quality which have elevated Villa Pastora to a very special place on the map.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eAfter being handpicked at peak ripeness, whole coffee cherries undergo an initial oxidation period for 60 hours, during which time the fermented \u003c\/span\u003e\u003cspan\u003emusto\u003c\/span\u003e\u003cspan\u003e is collected. This \u003c\/span\u003e\u003cspan\u003emusto\u003c\/span\u003e\u003cspan\u003e, along with saccharomyces cerevisiae yeast (commonly used in beer brewing), is added back to the coffee for a round of anaerobic fermentation, this time for 92 hours. Finally the coffee is spread out for solar drying for 16 days, though it may be finished in mechanical dryers if the weather proves unfavorable.   \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eAs a variety, Yellow Pacamara is quite rare – and it gets its name because the cherries ripen at yellow instead of red! Despite its hue, however, this coffee is heavily red-fruited in profile, like red cherries. The body is big and round, boasting an acidity akin to cara cara oranges. It sips like hibiscus tea and finishes like milk chocolate, making it a perfect addition to our red label lineup. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003ePalestina, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003eGerson Mora\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eVilla Pastora\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eYeast Inoculated Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eYellow Pacamara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e1680 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":54525073752377,"sku":"BWSO-GEM-NA10","price":14.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":54525073785145,"sku":"BWSO-GEM-NA12","price":30.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54525073817913,"sku":"BWSO-GEM-NA02","price":77.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54525073850681,"sku":"BWSO-GEM-NA05","price":188.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/GersonMoraYellowPacamaraNatural_onlinecard_4x_1ec309b9-e593-43fa-af3e-848dc0805650.png?v=1790176160"}],"url":"https:\/\/www.blackwhiteroasters.sbs\/collections\/all-coffee.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}