SPECIALTY INSTANT COFFEE

We strive to make mind-blowing instant coffee that tastes amazing on its own, but we believe our instant coffee can improve upon more than just your next camping trip. It’s also a surefire way to get *good* coffee flavor into your favorite coffee cocktails. So we had Dan, our in-house Instant Wizard, develop some recipes to show off just what it can do. We also decided to feature three co-fermented coffees from some of our favorite producers who are doing even more magic at the frontier of coffee flavor. So ditch that bottle of cheap coffee liqueur and get ready to up your cocktail game!

Coffees |

1. Rodrigo Sanchez Kumquat Caturra
2. Esteban Zamora Cinnamon Anaerobic
3. Jairo Arcila Passion Fruit

Citrus Espresso Martini |

Your typical espresso martini has two major flaws: it’s too sweet, and it tastes like bad coffee. By using our instant coffee, we remedy both of these problems. Vodka, simple syrup, and a pack of our instant coffee essentially becomes a ready-to-go coffee liqueur better than anything you can find on the shelf. Crème de Cacao brings some chocolate depth that adds to the interplay of sweet and bitter. Finally, using our favorite kumquat co-fermented coffee from Rodrigo Sanchez, together with some orange bitters, we add complex citrus notes that elevate this sweet standard to become a truly sophisticated classic.

Recipe (Watch The Recipe Video)

2 oz Vodka

1 oz Crème de Cacao 

1 oz Simple Syrup

2 dashes Orange Bitters

1 packet Rodrigo Sanchez Kumquat Instant Coffee

Add all of the ingredients to the base of a cocktail shaker and stir vigorously until the instant has dissolved completely. Add ice and shake for ten seconds. Double strain into a coup glass and garnish with an orange twist.

Horchata Borracha Toasted Almond |

Our instant coffee can help class up a struggling espresso martini, but that doesn’t mean we don’t enjoy a sweet coffee drink done right. A Toasted Almond is essentially a White Russian with Amaretto instead of Vodka, but subbing out our instant for the coffee liquor allows us to bring back the vodka without sacrificing flavor. Then our cinnamon instant from Esteban Zamora takes it to another level. Almond, cream, and cinnamon come together in this sweet drink that reminds us of horchata, and that is definitely dangerous in the wrong hands.

Recipe ( Watch The Recipe Video)

2 oz Vodka

2 oz Amaretto

1 oz Simple Syrup

1 packet Esteban Zamora Cinnamon Instant Coffee

2 oz Heavy Cream

Rim a rocks glass with cinnamon sugar and set aside. Add all but the heavy cream to the base of a cocktail shaker and stir vigorously until the instant has dissolved completely. Then add the heavy cream and ice, shaking for ten seconds. Double strain into the rocks glass, garnishing with an additional cinnamon stick, if desired.

Passion Fruit Coffee Grog |

We here at Black and White are no strangers to the tropical and fruity notes that coffee can bring, but that side of coffee hasn’t ventured its way to the bar scene yet. So let’s change that. The Navy Grog is a tiki drink that plays on layering different types of citrus juices and rums to create a tropical complexity that’s more than the sum of its parts. So here we layered two rum drinks, one citrus forward, and one using our Passion Fruit instant coffee from Jairo Arcila, in order to create a complex coffee cocktail that highlights the brighter side of coffee that we hope everyone comes to know and love.

Recipe ( Watch The Recipe Video)

Part 1)

.75 oz Lime Juice

.75 oz Grapefruit Juice

1 oz White Rum

.75 oz Simple Syrup

Part 2)

2 oz Golden Rum

1 oz Coconut Syrup*

1 Packet Jairo Arcila Passion Fruit Instant Coffee

Fill a 16 oz Collins glass with ice, preferably crushed. Add all of the ingredients of list (a) to the base of a cocktail shaker, and shake for ten seconds. Double strain into the Collins glass. Dump the ice from the shaker and then add the ingredients of list (b) to the base of the cocktail shaker, stirring vigorously to dissolve the instant coffee. Add ice, and continue stirring for ten seconds. Strain the liquid into the glass on top of the first mixture. Serve with a straw, grapefruit wedge, and lime ring.

MEET THE PRODUCER | In the early 90's, not long after Colombia opened its doors to international trade, many Colombian coffee farmers struggled to keep their farms and families afloat as they found themselves at the mercy of coffee's commodity index on the NY Stock Exchange. Gabriel Castaño is one of many such farmers who lived through those unstable times, and like many in his industry, he shifted his efforts to coca production for several years as a means of survival. In the mid-aughts, Gabriel was finally able to return to coffee production and became a picker on one of his sons-in-law's farms. It was there that he discovered a coffee cherry whose color he "really liked" and which seemed to be resistant to leaf rust, very unlike the Caturra trees which he had historically cultivated. He swiftly purchased some seed from his son-in-law and began planting this mystery crop on his own farm - and the rest, as they say, is history. Today, Gabriel is hailed as the "godfather of Pink Bourbon" in Huila, and he generously shares both his seed and his expertise with many of his peers in the region, as well as his five living children - all of whom have staked their claim in the family business.

TRUST THE PROCESS | Gabriel is known for processing his beloved Pink Bourbon lots as anaerobic washed coffees, but he took a gamble on this smaller lot and processed it as a natural. Hand-selected for ripeness by local pickers and family members alike, these coffee cherries were first weighed and de-pulped before undergoing 90-120 hours of fermentation in Grainpro bags. Finally, they were rinsed and dried for 8 days, 7 of which were spent in mechanical dryers. 

TAKE A SIP | This lot is a testament to producers like Gabriel Castaño who are committed to a singular coffee variety and to high-quality processing of those coffees. Now, we love a good Pink Bourbon around here, but if you didn't know it, you might actually mistake this one for a Gesha! It's delightfully floral, vibrantly acidic, and unapologetically sweet. This coffee is very tropical, with notes of mangoes and pineapple, and there's also a wine-y characteristic to it that reminds us of red sangria - something we like to enjoy all summer long, in all of its forms. 

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Origin | Acevedo, Huila, Colombia

Producer | Gabriel Castaño Buendía

Farm | La Granada

Process | Natural

Variety |  Pink Bourbon

Elevation | 1700 masl

MEET THE PRODUCER | Esteban Madrid and his son, Franklin, head up the operations at his farm, El Sauce, in a community by the same name in the renown Santa Barbara region of Honduras. For their part, Esteban and his family are considered the pioneers of specialty coffee in this region, and his diverse range of micro-lots have been a fixture at Honduras Cup of Excellence since 2008, when he first took home first place there. 

TRUST THE PROCESS | When it comes to Honduran coffee, it sort of seems like everyone in the industry is no more than six degrees of separation than our friend, Benjamin Paz. There is no exception here! After being hand-picked, sorted, and washed by Esteban and his team at El Sauce, this Pacas lot was sent to Benjamin's mill, San Vincente, for processing and export.

TAKE A SIP | For many, the Pacas variety tends to be "just fine" when grown in most coffee-producing climates. In the unique micro-climate of Santa Barbara, however, the typical Pacas profile transforms into something more akin to a really lovely Kenyan coffee, and there is no better example of that phenomenon than in the coffee we're sharing with you today. It tastes like a spectacular, sweet, juicy Kenyan coffee - all the way down to a distinct black currant note. A rich acidity combines with that aforementioned sweetness to give us candied citrus and dried apricots, while the sweetness rounds out the cup with an additional note of toffee. A subtle spice characteristic is present throughout.

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Origin | El Sauce, Santa Barbara, Honduras

Producer | Esteban Madrid

Farm | El Sauce

Process | Washed

Variety |  Pacas

Elevation | 1400 masl

MEET THE PRODUCER | Fans of his previous co-fermented coffees will be pleased to see Jairo Arcila's name back in the lineup, and this lot is particularly special because we are releasing it alongside a black label coffee produced by Jairo's son, Felipe! The Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He prides himself on achieving unique flavor profiles that are not common among Colombian coffees, and this Honey+ (wine yeast and peach co-fermentation) is his latest triumph in that endeavor.

TRUST THE PROCESS | This Castillo lot was exposed to dry, anaerobic fermentation for 72 hours, during which time peaches and wine yeast were added to the party and left to mingle with the coffee cherries while their pulps were still intact. Afterward, the coffee was pulped and placed on raised beds to dry, and more peaches were nestled amongst the cherries as they did so.

TAKE A SIP | You'll be unsurprised to learn that ripe peaches is one of our flavor calls for this coffee, but that's not the only magic happening in the cup. With a delightful lavender florality and vibrant, lime-like acidity, this coffee also boasts a red stone fruit note, like red cherries. White wine varieities from Portugal (Fernão Pires), Germany (Müller Thurgau), and Argentina (Torrontés) come to mind when taking a sip.

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Origin | Armenia, Quindio, Colombia

Producer | Jairo Arcila

Farm | Finca Santa Monica

Process | Honey+ (wine yeast + peach co-fermentation)

Variety |  Castillo

Elevation | 1450-1500 masl

MEET THE PRODUCER | As is so often the case, the Pineda family is a prime example of how coffee farming tends to "run in the family." Theirs is a uniquely interwoven story for us, because we've featured coffees from several producers in the Pineda family over the years (names like Olman Pineda and Benjamin Paz come to mind). This lot comes from Samuel Pineda, a man who spent his childhood learning the ropes on his uncles' coffee farms but moved to the city as a young adult to pursue different careers. At age 30, however, Samuel decided that city life wasn't for him, and he returned to his hometown in the countryside. His mother gave Samuel one hectare of land as an inheritance, and that's where his farm, Finca El Boquerón, was born. 

TRUST THE PROCESS | The honey processing method can be thought of as an "in-between" method of processing, compared to washed and naturally processed coffees. Using this method, the coffee is picked and sorted as red cherries before being pulped (removing the skin of the coffee cherry), but the small layer of fruit underneath the skin is left behind. The seeds - with their sticky fruit intact - are set out to dry, either on raised beds or patios. It is this added contact time between the fruit and the seed that, when done well, adds an intense sweetness to honey processed coffees.

TAKE A SIP | Baking spices and citrus combine to give us a flavor note of spiced oranges, which you'll enjoy alongside stone fruit flavors, like plums. And that distinct honey-processing sweetness is experienced here as something rich and nutty, like as almond toffee. The whole experience is comforting and cozy, reminding us of sweater weather even as summer forges ahead. 

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Origin | El Cedral, Santa Barbara, Honduras

Producer | Samuel Pineda & family

Farm | Finca El Boquerón

Process | Honey

Variety |  Parainema

Elevation | 1450 masl

MEET THE PRODUCER | Elkin Guzman comes from a storied history of coffee farming, processing, and selling - his family has been in the business for over 70 years, the latter twelve of which have been largely dedicated to pioneering and perfecting post-harvest processing techniques. For his part, Elkin has championed these efforts, combining different approaches to fermentation and drying techniques which complement the inherent characteristics of each individual lot from their farm in the small village of El Portal, Colombia.

TRUST THE PROCESS | Processing procedures at Elkin's farm, El Mirador, are highly standardized and carefully executed. After being measured for optimal sugar content in degrees Brix, each lot is carefully separated by both volume and density. It is only after these steps take place that Elkin and his team decide which processing method the lot will undergo - in the case of this one, Elkin's own Natural Hydro Honey process. You can think of this method as a hybrid of two traditional processing techniques: first, the lot is processed as a traditional natural coffee. After drying, the cherries are then re-hydrated and processed all over again using traditional honey processing techniques. 

TAKE A SIP | If we're choosing our fighter, the natural processing came out on top in terms of overall flavor profile. This coffee has big red fruit flavors, like black cherry, and a distinct cocoa nib note, both of which are common in naturally processed coffees. It's also wine-y in character - another nod to its first round of processing. However, this coffee also maintains a really vibrant acidity that is sometimes lost in natural processing, giving us a delightful limeade note. 

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Origin | El Portal, Huila, Colombia

Producer | Elkin Guzman

Farm | Finca El Mirador

Process | Natural Hydro Honey

Variety |  Catiope

Elevation | 1550 - 1750 masl

MEET THE PRODUCER | Elkin Guzman comes from a storied history of coffee farming, processing, and selling - his family has been in the business for over 70 years, the latter twelve of which have been largely dedicated to pioneering and perfecting post-harvest processing techniques. For his part, Elkin has championed these efforts, combining different approaches to fermentation and drying techniques which complement the inherent characteristics of each individual lot from their farm in the small village of El Portal, Colombia.

TRUST THE PROCESS | For this Catiope lot, Elkin chose a unique and innovative processing method he calls, "Strawberry Natural." In this process, only coffee cherries which measure above 20 degrees Brix are harvested. They then undergo two rounds of sorting (via flotation and by hand) before being placed in plastic tanks to ferment for 60 hours. After this initial bout of fermentation, a mother culture of microorganisms is added to the tanks. These microorganisms have been fed molasses and strawberries for four days prior to encountering the coffee cherries, which gives them energy for fermentation and contributes flavor to the lot. The coffee is then left to ferment with this strawberry-infused culture for an astonishing 270 hours before being dried on raised beds until it reaches 10.5-11% humidity.

TAKE A SIP | We've had the privilege of hosting this unique coffee on our menu in years past, and this particular lot is an excellent reminder that coffee - even when subjected to the same processing - is a natural product, and therefore variable and ever-changing. At the cupping table, we expected this coffee to have big, intense flavors that sort of hit us over the head while yelling, "STRAWBERRIES!" But, it didn't. This year's lot is a little more integrated and balanced (dare we say, a little more subtle?), leaning into the creamier side of things. Notes of strawberry jam, fresh peaches, and a delightfully unexpected coconut cream flavor culminate in a drinking experience that reminds us of sipping strawberry piña coladas poolside.

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Origin | El Portal, Huila, Colombia

Producer | Elkin Guzman

Farm | Finca El Mirador

Process | Strawberry Natural

Variety |  Catiope

Elevation | 1550 - 1750 masl

MEET THE PRODUCER | You're probably getting pretty used to seeing Negusse Debela's name on our menu - he's the computer-guru-turned-coffee-producer who has been making all kinds of waves throughout the specialty coffee community in Ethiopia. Prior to 2008, Negusse was known as "the computer guy" in his hometown of Addis Ababa, where he ran a successful computer part import company. While in America on a business trip, he tasted a pourover at a café in Minnesota that changed the trajectory of his career - and the object of his entrepreneurial spirit.

Established in 2008, Negusse's new endeavor - SNAP Specialty Coffee - seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." They run or partner with several washing and processing stations throughout Ethiopia, including the two Worka Chelbessa washing stations in Gedeb. Today's release hails from Wate Danche, the second iteration of Worka Chelbessa and the site of some really remarkable achievements in Ethiopian processing methods.

TRUST THE PROCESS | This lot, composed of indigenous landrace varieties, is the first of the season from Wate Danche, and it was processed as a traditional washed coffee. No fancy co-fermentation happening here, folks - just the traditional washed processing method, executed perfectly. 

TAKE A SIP | This cup of coffee really embodies everything we love about washed Ethiopian coffees: it's floral, sweet, citric, and delightful. With notes of soft florals, candied orange, yellow peach, and black tea, this coffee is everything we expect a washed Ethiopian coffee to taste like - and nothing that we don't. It's a straight-over-the-plate, really lovely example of a coffee that is dear to our palettes, from a washing station that's close to our hearts. 

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Origin | Worka Chelbesa, Gedeb, Gedeo, Ethiopia

Producer | SNAP Specialty Coffees

Farm | Wate Danche

Process | Washed

Variety | Indigenous landraces

Elevation | 2000 - 2300 masl

MEET THE PRODUCER | Wilder Lasso grew up on a coffee farm, but until 2017, he was a veterinarian by trade! Something stirred in him while visiting his father's farm that year, and he eventually left his day job behind to pursue specialty coffee. His background in genetics and insatiable love of learning led Wilder to begin a varietal program in Tocora which has since grown to include more than twelve different coffee varieties from various origins. He is passionate about specialty coffee and relentless in his pursuit of excellence, and those qualities have consistently led to some of the most delicious coffees to ever grace our cupping table. Today's release, which we were given the opportunity to purchase by the kind folk at Forest Coffee, is an anaerobic natural SL28 lot - and we've officially added it to the list of reasons Wilder Lasso is quickly becoming one of our favorite producers in the industry.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries underwent a pre-fermentation period of 48 hours before being pulped. They then underwent anaerobic fermentation for a whopping 120 hours, after which time they were transferred to a canopy for sun-drying until optimal moisture content was achieved. 

TAKE A SIP | Tropical and fruity, this coffee reminds us of some of our favorite gas station road trip candy. Citrus (like lime zest), fleshy stone fruit (like nectarines), and something distinctly berry (like blackberries) culminate in the cup to elicit an experience akin to crushing half a dozen Pixy Stix before we've even made it to the state line. 

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Origin | Huila, Colombia

Producer | Wilder Lasso

Farm | La Esperanza

Process | Anaerobic Natural

Variety |  SL28

Elevation | 1800 masl

MEET THE PRODUCER | Thanks to our friends at Torch Coffee and Marty in particular, we are pleased to welcome our very first Chinese coffee to the Black & White menu! This beautiful Catimor lot hails from the Yunnan Province of China, where Marty Pollack runs all of the operations for Torch Coffee in Asia. A member of the specialty coffee industry since 2009, Marty's LinkedIn page includes things like: co-owner of Torch, SCA trainer, SCI trainer, and Q Grader instructor. And, as if all of that wasn't enough, he also processed this coffee himself at their mill location in Manxieba Village.

TRUST THE PROCESS | Upon arriving at the mill in Manxieba Village, the coffee cherries went through two rounds of quality control: first, they were floated to remove lower-density beans, and then they spent some time in the optical color sorter to ensure that only the ripest beans remained. This lot underwent two rounds of anaerobic fermentation, starting with 14 days of fresh fruit anaerobic fermentation. After being pulped, it then underwent an additional 14 days of honey anaerobic fermentation before finally being dried in mechanical dryers at 38 degrees or less. 

TAKE A SIP | You may have guessed this from the processing details above, but - spoiler alert! - this coffee has a high fermentation impact. The flavors are big and intense and full of red fruits, reminding us of dried cherries and a full-bodied red wine. It's also pleasantly nutty, like pecans. All of those aforementioned big, intense flavors combine with a sweetness that reminds us of dark chocolate.

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Origin | Pu'er, Yunnan, China

Producer | Marty Pollack

Farms | smallholders from Manxieba Village

Process | Double Anaerobic Honey

Variety |  Catimor

Elevation | 1350-1450 masl

The Future has been a beloved staple on our year-round menu for quite awhile now. With it, we have been able to showcase excellence in processing techniques, particularly in regard to anaerobic fermentation. In the past, we have predominately featured coffees from Colombia in this blend, though lots from Ethiopia, Costa Rica, and Peru have played a part in its conception as well. This year, however, we are shifting our focus away from the individual components of the blend and instead elevating flavor as the guiding principle for each creation.

MEET THE PRODUCERS | Today's release is a blend of six coffees, sourced from four producers across two countries. Jairo Arcila headlines the blend, with three of those six coffees coming from his experimental fermentation headquarters in Colombia. Ivan Solis, the multigenerational coffee producer from Costa Rica, and Mauricio Duque, a Gesha guru from Caldas, contributed the two coffees which make up the lion's share of the blend (at 24% each). Finally, Wilder Lasso, our favorite veterinarian-turned-coffee-producer from the hills of Huila, produced the stunning Lemon Gesha lot that rounds out the blend.

TRUST THE PROCESS | Tiki cocktails come in a wide array of colors, recipes, and glassware, but they are commonly known for at least three basic ingredients: rum(s), fresh fruit juice, and homemade or specialty syrups, such as orgeat or falernum. To recreate these flavors in coffee form, we chose primarily lots which have been co-fermented with some of the very ingredients found in those original cocktails. Ivan Solis's Washed Anaerobic Cinnamon and Jairo Arcila's Honey Cinnamon coffees contribute the unique spice flavor we needed to represent falernum. Coffees which were co-fermented with passionfruit and lemons (from Jairo Arcila and Wilder Lasso, respectively) bring those big fruit flavors and contribute spectacular acidity to the blend. And, Jairo Arcila's rum-aged Castillo lot showcases the quintessential rum characteristics for which we were searching. The sixth and final blend component is Mauricio Duque's lovely Natural Gesha lot, which is not a co-fermented coffee at all, but it has so many of the tropical flavor notes needed to bring this coffee to certified Mai Tai status, we couldn't not use it here. 

TAKE A SIP | Tiki cocktails as a whole are known for being both fruity and boozy, both acidic and spicy. They are uniquely complex and crushable, and we certainly think our coffee is also both of those things! When playing around with the blend components and flavor profile, we had in mind some of the original tiki cocktails: the Zombie, the Hurricane, and the Mai Tai, for example. Fresh fruit juice and big acidity shine in this coffee as notes of pineapple, lychee, and passion fruit; baking spices reminiscent of that unique falernum syrup are readily present in the cup; and the coffee as a whole is boozy in character. It all culminates in a cup that is very "tiki core," but in caffeinated form - and, as a bonus, it won't leave you feeling like a zombie the next day. 

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Origin | Costa Rica & Colombia

Producers | Ivan Solis, Mauricio Duque, Jairo Arcila, & Wilder Lasso

Process | Mixed

Variety |  Various

Meet the Producer | In the clockwork-like, cyclical nature of coffee harvesting, we are thrilled to report: It's Peru time! Coffees coming out of Peru are really hitting their stride right now, and this offering from our friends at Origin Coffee Lab is an excellent example. Although we originally purchased this coffee with blending in mind, it came off the cupping table so smooth and so clean, we couldn't pass up the opportunity to share it with you on its own. 

The name given for this lot, San Miguel, represents two hamlets in the Cajamarca region of Peru, from which the micro-lots comprising this lot were sourced. Both hamlets (Las Naranjas and Laurel) are located very close to the main office at Origin Coffee Lab, and the three entities have enjoyed a close relationship with each other as a result.

Trust the Process | This lot was processed as a traditional washed coffee, with one Peruvian twist! These beans were "cherry-rested," meaning that the coffee cherries are held in plastic bags for about a day to promote the fermentation process and encourage the development of red fruit flavors. This style of processing has become popular in Peru specifically, and for good reason! (Hint: It's delicious.)

Take a Sip | This is the most approachable of washed coffees. It's super clean, pleasantly acidic, and highly crushable. Notes of red cherry, pear, and butter toffee offer a delightful combination that will please both specialty enthusiasts and their easy-sipping parents alike. 

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Origin | Cajamarca, Peru

Producer | 20 smallholders from Las Naranjas & Laurel hamlets

Process | Washed

Variety | Mixed

Elevation | 1600-2100 masl

Meet the Producer | We'll say this about Ivan Solis: we've never seen his LinkedIn profile, but it's got to be pretty impressive. The son of multi-generational agricultural workers, Ivan has worked in food or coffee production in Costa Rica for practically his whole life. He gained extensive experience at two of the largest milling operations in the country before establishing his own wet mill in 2017. He's spent the better part of a decade exploring and experimenting with innovative processing techniques, and his pioneering efforts have earned him the respect and trust of hundreds of farmers in the Tarrazu region. Oh - and he's also been a a certified Q Grader since 2009!

That extensive resume is only made richer by the contributions of his sons, Joaquin and Javier, who clearly inherited their father's innovative spirit and tendency toward perfectionism. The last time some of these names showed up on our menu, it was for a uniquely processed "Candy Natural" Catuai lot, and you guys loved it. Today's release is similarly anaerobically fermented but processed as a washed coffee. We originally had this coffee in mind as a potential blend component for our super-special cocktail-themed series, but the end result is so lovely, we had to share it on its own.

Trust the Process | Upon arriving at the wet mill in Tarrazu, these coffee cherries were floated to remove any defects before being depulped and separated. Then were then transferred to an anaerobic environment to undergo fermentation before being laid out on raised beds to dry. 

Take a Sip | It is often cited that anaerobic fermentation protocols in the coffee industry were first inspired by similar methods in the winemaking industry, and this cup certainly calls back to its source of inspiration. Notes of green apple and orange zest remind us of a crisp white wine, like a Croatian Graševina or a French Picpoul. There's also a distinct and delightful baked spice note, reminding us of cardamom spice cakes and Mexican hot chocolate.

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Origin | Santa Maria de Dota, Tarrazu, Costa Rica

Producer | Ivan Solis

Farm | smallholders in El Vapor community

Washing Station | Santa Fe Wet Mill

Process | Anaerobic Washed

Variety | Catuai 

Elevation | 1500-1900 masl

ROAST | MEDIUM DARK

ORIGIN | PERU

NOTES | CARAMEL, BLACK CHERRY, MILK CHOCOLATE

This Year-Round was the second coffee to come from B&W and focuses on the nostalgia and comfort that coffee can offer. The inspiration behind the Classic is the breakfast-style coffee that you grew up with. It is a coffee that can remind you of cozy memories, and it pairs excellently with cream and sugar.

In the cup: In "The Classic" category you will see flavors such as caramelized sugars, subtle stone fruits, milk chocolate, and balanced acidity.

Process | Washed

Components | Peru (San Miguel)

Elevation | 1600-2000 masl

ROAST | MEDIUM DARK

ORIGIN | ETHIOPIA | HONDURAS | COLOMBIA

NOTES | RED FRUITS, CHOCOLATE AND BALANCED ACIDITY

The Natural is the firstborn in the B&W coffee family, with its origins going all the way back to the first cafe that we opened. For many in the coffee industry, a natural process coffee was their first step into consuming specialty coffee. It is a great place to start if you want to explore more fruit-forward coffees. The Natural as a product will vary in its components throughout the year. This variation is how we embrace and celebrate the seasonal availability of naturally processed coffees.

In the cup: In "The Natural" category you will see flavors such as red fruits like raspberries, cherries and various dark berries, chocolates, and acidity ranging from balanced to vibrant.

Process | Natural and Washed

Components | Ethiopia (Refisa Washed and Kubi Natural), Honduras (Benjamin Paz), Colombia (Sebastian Ramirez)

Elevation | 1650-2000 masl

ROAST | MEDIUM DARK

ORIGIN | ETHIOPIA

NOTES | CITRUS, HONEY, CHOCOLATE

The Original is a tip of the hat to the origins of coffee, tracing back to Ethiopia. It is our expression of appreciation for cafe arabica. This Year-Round is a lighter roast than all the others, which compliments the delicacy of the coffee.

In the cup: In "The Original" category you will see flavors such as delicate florals, citrus, balanced - light acidity, and a tea like body.

Process | Washed

Components | Ethiopia (Refisa Washed)

Elevation | 1900- 2200 Masl 

ROAST | DARK

ORIGIN | PERU | UGANDA

NOTES  | DARK CHOCOLATE, CHERRY, MARZIPAN 

This Year-Round comes from a desire to feature coffees from light to dark roasts, to ensure that everyone can find a coffee to their liking. This coffee is the darkest roast that we offer at B&W. If you typically find yourself going for a dark roast coffee at the grocery store, we invite you to taste our expression of this familiar concept in The Traditional.

It is an ethically-sourced, attentively roasted, dark coffee that preserves origin characteristics while also showcasing the flavors brought in by the roaster.  This is a balance that is notoriously difficult to maintain, but we feel this coffee does so beautifully.

We know it won’t be the coffee for everyone, but if we can get specialty coffee in more mugs around our city, we will consider this project a huge success.

So, all that to say... give dark roast a chance.  

In "The Traditional" category you will see flavors such as delicate dark chocolate, deep cherries, and nutty sweet marzipan.

Process | washed

Components | Peru (San Miguel) and Uganda (Gamatui Washed)

ROAST | MEDIUM DARK

ORIGIN | GEDEB, YIRGACHEFFE, ETHIOPIA

NOTES | RED CHERRY, GRILLED PINEAPPLE, CARAMEL

The Sugarcane Decaffeination process is a natural process that not only maintains the integrity of the coffee flavor while allowing for greater transparency and efficiency. These coffees are grown, processed, dried, and decaffeinated all within a relatively small area within the producing country. This keeps transportation and taxation costs lower as the coffee does't have to move in and out of multiple countries. EA Decaffeination is the lowest-impact decaffeination process we've found, and we believe this lot in particular is an exceptional example of what is possible with this style of processing. 

Processing: The process which has made this possible is called Ethel Acetate Decaffeination. It's a fascinating and confusing science experiment, but at a very basic level: a sugar alcohol biproduct is used as a solvent to help dissolve the caffeine out of the coffee. Until now, we've really only seen this done successfully at a few processing plants in Colombia. When we heard about a plant in Germany that is experimenting with EA Decaffeination, we worked with our good friends at Atlantic Specialty to collaborate with them on this lot from Yirgacheffe, Ethiopia. In fact, as far as we know, this is the only EA decaf Ethiopian coffee available in the US right now!

For the last 2 years, we have worked with our exporting partners to source year-round amazing Sugarcane Process decaffeinated coffees. We are proud of the quality of decaf coffees, the cup speaks for itself.

Origin | Yirgacheffe, Ethiopia

Producer | Mijane Worassa

Process | Sugar Cane/ EA Natural

Elevation | 1900 - 2200 masl

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