{"title":"Funky","description":"","products":[{"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-diego-bermudez-total-eclipse","title":"Diego Bermudez - Total Eclipse","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDiego Bermudez needs no introduction in specialty coffee circles. Known for understanding processing in a way that few producers do, there was a time when Diego was accused of \"cheating\" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result of Diego's innovative and science-laden processing methods. His use of primary and secondary fermentation has produced some of the wildest flavor experiences we've ever enjoyed at the cupping table, and this release has much to teach us about what is possible in contemporary coffee processing.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eThis coffee is a blend of two lots which are situated on opposite ends of the fermentation spectrum. To your left, you’ll meet Luna: a squeaky clean, washed Gesha lot that exemplifies variety characteristics through and through. Then, alllllll the way to your right, you’ll find a Caturra lot which underwent a process Diego calls “Anti-Maceration.” The latter is so intensely funky, so fermentation-forward, even we had to take a step back. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen blended, these two coffees to create something altogether unique from both of them, and we couldn’t resist the opportunity to showcase Diego’s processing prowess in this way. It’s sort of like the juxtaposition of darkness and light – similar to the eclipse that’s coming our way on August 12. \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\u003eTo be clear: this coffee is still pretty funky. The Gesha lot certainly helped to clean things up a bit, but there’s no denying the blend’s intensity. Tropical fruits, like passion fruit, mingle with cooked stone fruit, like peach preserves. It sips like natural wine and finishes like craft chocolate, reminding us of some of our favorite red-label profiles. Fermentation still fuels the flavor, but the Luna lot gives those flavors more space (pun intended). If you normally like our funky friends but don’t love this one at first sip, we recommend putting it back in the cabinet and letting it rest for a few days – you might be surprised just how much the flavor moves around!\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\u003eCauca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer | \u003c\/strong\u003e\u003cspan\u003eDiego Bermudez \u0026amp; Family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm | \u003c\/strong\u003e\u003cspan\u003eFinca El Paraiso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess | \u003c\/strong\u003e\u003cspan\u003eThermal Shock Washed | Anti-Maceration\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGesha | Caturra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eElevation | \u003c\/strong\u003e\u003cspan\u003e1900-1930 MASL\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":54302514610489,"sku":"BWSO-DIB-TE10","price":16.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":54302514643257,"sku":"BWSO-DIB-TE12","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":54302514676025,"sku":"BWSO-DIB-TE02","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":54302514708793,"sku":"BWSO-DIB-TE05","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/DiegoBermudez_TotalEclipse_onlinecards_4x_29ea3095-7bad-41a2-9010-b4bfff3be5f2.png?v=1785930347"},{"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-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-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":"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\/funky.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}