SINGLE ORIGIN

JURATUNGO, PANAMA

NOTES: NECTARINE, BLUEBERRY, SANGRIA

Jose "Pocho" Gallardo holds a very special place in our hearts. He is the producer of Finca Nuguo Gesha, the coffee Lem and Kyle used for USBC and WBC. We have also brought in a few of Jose's coffees over the years. This year Pocho reached out to tell us that he was working to produce coffee on the highest elevation portion of his father's estate farm, Santa Clara. Pocho loves naturals along with the rest of Panama and processed this coffee in this fashion. 

This coffee is started on the patio in the sun, and then moved to mechanical dryers to finish drying the coffee. The coffee is then brought down to a consistent moisture content which makes the coffee roast more evenly, and stay tasting beautiful for longer.

Farm: Santa Clara (Gallardo Family Estate)

Producer: Jose Gallardo

Variety: Catui, Caturra, Typica

Process: Natural

Elevation: 1400 masl

SINGLE ORIGIN

PUEBLO MARSELLA, RISARALDA, COLOMBIA

NOTES: TROPICAL FRUITS, RED APPLE, HONEY

This year we started working with Mikava Coffee, a family affair that is making some truly stunning coffees. They took 1st Place in the Cup of Excellence North Colombia this year with a beautiful Carbonic Maceration Natural Gesha.  

Most coffees are not Gesha, but they can still be special. We are excited to have this coffee from producer, Fabian Echeverry in Risaralda, Colombia. Fabian is the Father of Kevin, the producer or our Mikava Lot 8 coffee. This Is the first year that Fabian's coffee wasn't sold to the FNC, which is the internal mass blending "Colombian Coffee" idea that all farmers can sell parchment (or green coffee) to, at any time for a price linked to the C-Market. We were blown away that this coffee had just been blended off and lost the massive production that is Colombia.

This coffee is a traditional variety, and processed in traditional washed coffee methods. It boasts big tropical fruits, with a distinct red apple aroma and a huge sweetness that is reminiscent of NC wildflower honey. These flavors we don't get often from coffee in general but are always excited when we do. 

Chance encounters sometimes make for amazing stories. We met Paul at the Ikawa booth in Seattle and now we have the distinct pleasure of buying all of his father's coffee that was brought to the USA also. This is a very new relationship and we can't wait to see where it takes us. 

Farm: Finca Bella Vista

Process: Washed, and sun dried 

Elevation: 1570 masl

SINGLE ORIGIN

PITALITO, HUILA, COLOMBIA

NOTES: FLORAL, SWEET ORANGE, FRESH CHERRY, BROWN SUGAR

Edwin Munoz Delgado produced this coffee for us and is among a group of producers in Pitalito that is producing amazing Pink Bourbon variety coffees. Edwin views himself as a lifetime learner always looking to go the extra mile to produce quality. 

We are very thankful to James Gibbs and the team at Caravela for helping us identify these producers and reward them for their quality and efforts. We scored this lot the highest of the Pink Bourbon lots we purchased this year at an 88, which is an exceptional coffee.  

This coffee is a bit fuller than the Abelino Vera Pink Bourbon. There are some lovely Ethiopia and Kenya life flavors in the cup, tons of florals and citrus, with a great fruity middle and the classic super sweet Colombian coffee finish. 

Farm: Finca Europa

Variety: Pink Bourbon

Process: Washed

Altitude: 1620 masl

SINGLE ORIGIN

YIRGACHEFFE, ETHIOPIA

NOTES: JASMINE, MELON, LEMON CANDY, HONEY

Aramo Cooperative is located near the Tulise washing station in the heart of Yirgacheffe in the region of Gedeo. Its members are made up of 5 different communities in the area. The farmers mostly have small plots of land and combine their coffee for larger productions. 

This is yet again another Tim Hill find from Atlantic Specialty. We are always eager to get amazing Ethiopian Coffees on the offer list, and this beautifully prepped washed Yirg comes at a perfect time.  

We love this coffee for its amazing "Classic Yirgacheffe" expression, Huge Florals, crisp citrus and intense sweetness. It reminds us of those old school Ethiopian coffees that made us fall in love with coffees from this region. We hope you love it as much as we do.

Farm | Producer: Aramo Cooperative

Process: Washed

Varieties: Indigenous Varieties

Elevation: 1900 - 2200 masl

SINGLE ORIGIN

GUJI, ETHIOPIA

NOTES: FLORAL, RASPBERRY, PEACH, MILK CHOCOLATE

The Kayon Mountain farm is located in the Guji zone of Ethiopia's Shakiso district and owned by Esmael Hassen. Coffee growing has been a core part of the Guji Oromo people's culture and of the surrounding highland area. Geographically in terms of cup flavor Guji coffee is quite distinct and can have more full bodied fruity notes depending on the processing. Kayon Mountain is a great representation of a natural process Guji coffee with notes of fresh berries, apricots and chocolate. It Is balanced and sweet and an exceptional coffee. 

It is always a bit of a race to see who gets what coffee to the US the fastest. This year Cafe Imports came through with a stunner from Guji for us. We have bought lots from Kayon Mountain before and we are happy to see it return. This estate produces amazing natural process coffees with complex fruit and a restraint that leads to a really clean cup that compliments the varieties in this area. Guji coffees seem to all have a stone fruit like character that is often very peachy.  This coffee keeps that along with the nice florals while adding in that complex red fruit character. Super tasty and super early. Gotta Love it.

Farm: Kayon Mountain Farm 

Variety: Ethiopian Varieties 

Process: Natural

Elevation: 1900 - 2200 masl

SINGLE ORIGIN | NATURAL 

THIKA, KENYA

NOTES: PINEAPPLE, LYCHEE, RED GRAPE, GUMMY BEARS

We couldn't believe this coffee the first time it came across the cupping table. We  buy quite a few Natural Process coffees this coffee stood above the rest. This coffee is an SL Variety Natural from Kenya. Kyle's first words were, "isn't that like illegal?" Turns out that it isn't. 

This coffee sets it self apart showing those amazing SL variety characteristics of current, but with a huge tropical fruit expression as well. Tropical citrus notes for days, and that vibrant and juicy acidity that we love from SL variety Kenya coffees. Dormans, though steeped in tradition is stepping out of its historical styles and continuing to evolve with the coffee drinking market. This beautiful coffee is exactly what we hope to see in the future, exceptional examples of processing and variety working together to make a stunning cup.

FARM: Oreti Estate

VARIEITY: SL 34/ 28 

PROCESS: Natural

ELEVATION: 1,525 masl

SINGLE PRODUCER

JUAYUA, EL SALVADOR

NOTES: YELLOW PLUM, TOFFEE, ALMOND

Coffee has always been a passion for Carlos Pola and his family. Their farm, Finca San Antonio Jerez currently holds its fourth generation of the Pola family. Passion and desire to add value to the coffee in this historically famous Salvadoran coffee area were the drivers for Carlos to innovate and create a sustainable coffee business. This farm is characterized by the unique varieties of coffee grown as well as the unique profiles of the coffee itself. Carlos's pursuit of innovation in different coffee varieties as well as production techniques gives this coffee its clean and balanced acidity and stone fruit notes. 

Farm: Finca San Antonio Jerez

Process: Washed

Varieties: Limonares, Pacas, and Pola

Elevation: 1300 - 1450 masl

SINGLE ORIGIN

SIPI FALLS, UGANDA

NOTES: GRAPE CANDY, PEACH, STRAWBERRY JAM

Gam - ah - too -ee

We are excited to offer our first ever coffees from Uganda. This coffee comes from the Gamatui Community by Kawacom. Kawacom started in Uganda in 1999 and help build the Sipi Falls Washing station in the Eastern Part of the country on Mt Elgon. Kawacom has been doing super high quality Naturals for 3 years now and has been focusing on quality of their naturals and honey processed coffees, making them better and better each year. 

This Particular Coffee shows amazing clean and clear fruit character with a lovely medium plus acidity. Every step along the way we have been encouraged by the amazing flavors and willingness to innovate with this project. We hope to continue with this project long term.

The natural processed coffee is dried on raised beds but in a much thinner layer than is typical and are hand sorted. This coffee has a rich jammy body with notes of strawberry, grape candy and peach. 

PRODUCER: Gamatui Community, Sipi Falls Washing Station

REGION: Kapchorwa, MT Elgon

ALTITUDE: 1900 MASL

PROCESS: Natural 

VARIETIES: SL34, SL28, SL14

HARVEST: November - January 

SINGLE ORIGIN

SIPI FALLS, UGANDA

NOTES: CHERRY, CLEMENTINE, MANGO, HONEY

Gam - Ah - too -ee

We are excited to offer our first ever coffees from Uganda. This coffee comes from the Gamatui Community by Kawacom. Kawacom started in Uganda in 1999 and help build the Sipi Falls Washing station in the Eastern Part of the country on Mt Elgon. Kawacom has been doing super high quality Naturals for 3 years now and has been focusing on quality of their naturals and honey processed coffees, making them better and better each year. 

In the honey process, the cherry is kept overnight and pulped in the morning. During the drying process, the de-pulped cherries are dried slightly thicker initially to further intensify the flavor profile. The coffee is dried on raised beds that are double stacked. This coffee has a sweet body with notes of cherry, clementine, mango and honey. 

 At Black & White we love to feature producing regions that might not be on the top of the list for perceived quality, but the two coffees we received from Gamatui are stunning. This particular offering is a Red Honey process meaning that when the coffee cherry skin is removed a large amount of the fruit is left intact on the seed during the drying of the coffee.  This gives the parchment coffee a distinct reddish color, and tends to impart amazing sweet and fruity flavors to the cup. This coffee also went through an extended fermentation step in cherry before it was pulped to boost acidity in the cup. 

PRODUCER: Gamatui Community, Sipi Falls Washing Station

REGION: Kapchorwa, MT Elgon

ALTITUDE: 1900 MASL

PROCESS: Honey 

VARIETIES: SL34, SL28, SL14

HARVEST: November - January 

COE COLOMBIA WINNING FARM 

SANTUARIO, COLOMBIA

NOTES: FLORAL, RED FRUITS, WHITE WINE, COMPLEX

2 years ago we ran into producer, Paul Kevin Doyle at SCA and loved his approach to experimental processing. Over the years we kept in touch and developed a friendship with this producer. We are excited to have one if his CM Geshas from his Mikava Coffee Estate in the department of Risralda, Colombia. Paul’s coffee scored a 92.71 in the Cup of Excellence Colombia 2019. This is the highest winning score ever! Mikava Lot 8 is part of Paul’s experimental processing with carbonic maceration and then dried as a natural. Online for sale today. Limited amounts available.

Farm: Mikava Coffee Estate 

Variety: Gesha

Process: Carbonic Natural

Altitude: 2000 masl