{"title":"Mild Funk","description":"","products":[{"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":"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-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-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"}],"url":"https:\/\/www.blackwhiteroasters.sbs\/collections\/mild-funk.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}