{"title":"This Week's Drop","description":"","products":[{"product_id":"w-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":"12oz","offer_id":53657913884985,"sku":"BWSO-GEM-NA12","price":21.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":53657913917753,"sku":"BWSO-GEM-NA02","price":58.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":53657913950521,"sku":"BWSO-GEM-NA05","price":132.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":53657913983289,"sku":"BWSO-GEM-NASP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":53657914016057,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/GersonMora_YellowPacamaraNatural_brewcardsonline_4x_b005820b-e2c5-41dc-84f5-a5e58c67b347.png?v=1790176177"},{"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":"w-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":54320222142777,"sku":"BWSO-SER-RD12","price":19.6,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54320222175545,"sku":"BWSO-SER-RD02","price":56.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54320222208313,"sku":"BWSO-SER-RD05","price":122.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":54320222241081,"sku":"BWSO-SER-RDSP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54320222273849,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/SebastianReamirez_redfruitsdecaf_brewcardonline_4x_ecbff685-22cf-42c7-98f1-e5c22749aad8.png?v=1786559619"},{"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":"w-together-we-end-als-2026","title":"Together We End ALS","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\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\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":54369793573177,"sku":"BWSO-ALS-2612","price":16.8,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54369793605945,"sku":"BWSO-ALS-2602","price":44.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54369793638713,"sku":"BWSO-ALS-2605","price":102.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":54369793671481,"sku":"BWSO-ALS-26SP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54369793704249,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/2025_Togetherweendalso_brewcardonline_4x_7dea1a33-cb54-43f1-8833-78decc7a3965.png?v=1755275365"},{"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":"w-birthday-blend-nostalgia","title":"Birthday Blend - Nostalgia","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePLEASE NOTE:\u003c\/strong\u003e\u003c\/span\u003e There are \u003cspan style=\"text-decoration: underline;\"\u003efour\u003c\/span\u003e different labels for the birthday coffee. Which label you receive will be a surprise but the coffee itself will be the \u003cstrong\u003esame\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\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. \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":54393775620409,"sku":"BWSO-BIR-NO12","price":18.2,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54393775653177,"sku":"BWSO-BIR-NO02","price":48.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54393775685945,"sku":"BWSO-BIR-NO05","price":105.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":54393775718713,"sku":"BWSO-BIR-NOSP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54393775751481,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Birthday2026_Nostalgia_FreshPrince_brewcards_4x_20bac099-c2e0-4310-83eb-6fc3eae60e44.png?v=1788214387"},{"product_id":"w-gesha-village-e12-anaerobic-natural","title":"Gesha Village - E12 Anaerobic Natural","description":"\u003cp\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":54417457938745,"sku":"BWSO-GEV-AN10","price":27.75,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":54417457971513,"sku":"BWSO-GEV-AN12","price":76.8,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54417458004281,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/GeshaVIllageE12AnaerobicNatural_brewcardsonline_4x_e63b66ee-85d9-40c2-a7dc-ca7376f99bd9.png?v=1788372406"},{"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":"w-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":"12oz","offer_id":54417476157753,"sku":"BWSO-JOG-TS12","price":21.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54417476190521,"sku":"BWSO-JOG-TS02","price":58.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54417476223289,"sku":"BWSO-JOG-TS05","price":132.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":54417476256057,"sku":"BWSO-JOG-TSSP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54417476288825,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JhonatanGasca_ThermalShockPacamara_brewcard2025_4x_0a15a518-dc09-49c2-ada2-077ae0bc8e30.png?v=1788372885"},{"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":"w-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":54450321785145,"sku":"BWSO-SER-RF12","price":19.6,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54450321817913,"sku":"BWSO-SER-RF02","price":56.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54450321850681,"sku":"BWSO-SER-RF05","price":122.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":54450321883449,"sku":"BWSO-SER-RFSP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54450321916217,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/SebastianRamirez_RedFruits_brewcardonline_4x_1.png?v=1788892746"},{"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":"w-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","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":54480395043129,"sku":"BWSO-HUC-GF12","price":19.6,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54480395075897,"sku":"BWSO-HUC-GF02","price":56.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54480395108665,"sku":"BWSO-HUC-GF05","price":122.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":54480395141433,"sku":"BWSO-HUC-GFSP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54480395174201,"sku":"BREW CARDS","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/HuverCastilloGeshaFloral_9_15_26_4x_57859161-d4d8-4acc-90ea-3210965236ba.png?v=1789573390"},{"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":"w-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":54480438067513,"sku":"BWSO-ARI-WA12","price":18.2,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54480438100281,"sku":"BWSO-ARI-WA02","price":48.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54480438133049,"sku":"BWSO-ARI-WA05","price":105.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":54480438165817,"sku":"BWSO-ARI-WASP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54480438198585,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/ArichaWashed_brewcardsonline_4x_1.png?v=1789573354"},{"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":"w-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":"12oz","offer_id":54525070606649,"sku":"BWSO-FRH-AW12","price":24.5,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":54525070639417,"sku":"BWSO-FRH-AW02","price":59.5,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":54525070672185,"sku":"BWSO-FRH-AW05","price":143.0,"currency_code":"USD","in_stock":true},{"title":"Wholesale Sample - 100g (1 Per Order)","offer_id":54525070704953,"sku":"BWSO-FRH-AWSP","price":0.0,"currency_code":"USD","in_stock":true},{"title":"Brew Card (max 3 per order)","offer_id":54525070737721,"sku":"BREW CARD","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/FrankyHoyosGeshaTropical_Brewcardsprint_4x_c9374aa2-89cb-4bfa-8ea0-423f2cb43753.png?v=1790176134"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/collections\/Header2_RodrigoSanchezCandyHearts_Colombia.jpg?v=1785419481","url":"https:\/\/www.blackwhiteroasters.sbs\/collections\/this-weeks-drop.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}