ROAST | MEDIUM

LA PLATA, HUILA, COLOMBIA

NOTES: COMPLEX CITRUS, CHERRY CANDY, BROWN SUGAR

Some producer stories have more of a personal twist. Kyle met Diego in person for the first time at the World Barista Championship in Seoul, South Korea. Diego was, and is currently, the Colombian National Barista Champion. Kyle had seen Diego in passing as he worked with Tim Wendelboe, the famous nordic Barista Champion and Coffee visionary, but this was the first time in person. Kyle and Diego were on the same team in Seoul. (Oddly enough there are teams at the World Barista Championships, and these teams compete to win Origin trips and other prizes).

Since Kyle and Diego were on the same team, their prep tables were in the same area. At a barista competition, tensions and nerves are high, so it is really hard to get to know someone. Thankfully that isn't where the story ended. They ended up keeping in touch through facebook, and then saw each other again in person in 2019 at Diego's father-in-law's farm.

Shortly there after, Kyle and Diego began chatting about the coffee Diego was about to produce. Through our friends at Osito Coffee, Kyle was able to taste and purchase some of Diego's first large coffee production. Kyle is especially excited to share this coffee with everyone!

Diego has been experimenting with Anaerobic Processing at his farm. This lot was held in cherry for 48 hours where the natural bacteria on the surface of the coffee cherry begin to ferment the sugars in the fruit of the coffee. This fermentation produces lactic acid to increase the acidity of the coffee. The coffee is then washed and dried in the traditional Colombian fashion, giving it a clean and sweet profile. The anaerobic process of this lot has a relatively low impact so that the variety and flavor of the coffee shine over and above the processing.

Relationships are important to us and they are also important to Diego. When Kyle told him he wanted to put his name on the packaging, Diego was adamant that we put not only his name but the family, since it wasn't just him that produced the coffee. Such an amazing guy! 

We are so happy to share this coffee with you. Familia Campos Roa!

Region: La Plata, Huila, Colombia

Variety: various

Process: anaerobic washed

Elevation: 1,950 masl

ROAST | LIGHT MEDIUM 

CONSACA, NARIÑO, COLOMBIA

NOTES: FLORAL HIBISCUS, BLOOD ORANGE, POMEGRANATE, PANELA

Eiver Melo is the nephew of the famous Nariño coffee producer, Lucas Melo. Lucas Melo represents the 3rd generation of coffee producers in his family and is a multi-time Cup of Excellence (COE) award winner. Lucas Melo gave a part of his farm to his nephew Eiver as a gift. Together they submitted coffee from their farm to the COE and took 7th place in 2019.

This is an incredible feat as their farm, El Cairo, is predominately comprised of traditional coffee varieties like Caturra instead of boutique varieties like Gesha and Pink Bourbon. Their success comes from extensive knowledge about the impact of processing, quality, and extremely high elevation. All of these factors work together to create incredible coffee. Lucas Melo has been passionate about producing coffees of excellence. He believes that passing on this passion to the next generation is crucial to the continuation of his legacy. This coffee represents part of that legacy.  

Farm: El Cairo

Producer: Lucas German Melo

Variety: Caturra, Colombia, Typica

Process: Washed

Altitude: 2200 - 2300 masl

ROAST | LIGHT 

ACEVEDO, COLOMBIA

NOTES: WILDFLOWER HONEY, CANDIED CITRUS, JUICY PEACH

Our love affair with Pink Bourbon continues with another beautiful selection from producer Gabriel Castaño Motta, of Acevedo, Colombia. If the name sounds familiar, it should. We purchased a similar coffee from Marili Castano Motta last year. This particular lot went through and extend 120 anaerobic fermentation, which has had a dramatic effect on this washed coffee. Big juicy fruit tones and an amazing acidity augment this already stunning Pink Bourbon. 

Pink Bourbon was given out and propagated mostly in Huila, and it seems to love these dramatic growing conditions. It is called Bourbon Rosado in Spanish, and we at Black & White can't get enough.

This beautiful variety was believed to be a Bourbon type because of its cherry shape. The term "Rosado"(Pink) comes from the color of the coffee cherry once it ripens. In reality the color is light reddish-orange, but the cherries do look very different from Orange Bourbon.

The latest work in genetic study shows that Pink Bourbon actually has heritage in Ethiopia, where thousands of other varieties exist both in the wild and in cultivated lots. This seems to explain the pronounced florality and crisp clean citric-like acidity of Pink Bourbon coffees (these flavors are also common in many coffees from Ethiopia). The heavy sweetness and cherry notes of this coffee come from the soil and agricultural practices of the area in which it is grown.

Variety: Pink Bourbon

Process: Anaerobic Washed

Altitude: 1700 masl

Producer: Gabriel Castano Motta

ROAST | MEDIUM 

CALDAS, COLOMBIA

NOTES:  CANDIED LIME, CHERRY JUICE, CHOCOLATE

Situated in the Central mountain range of the Andes, near the Magdalena river sits the towns of this group of small producers who contributed to the unique microlot processed by Juan Felipe. Colombia seems to be the industry leaders when it comes to fermentation and experimental processing, and Juan Felipe fits the mold perfectly. Young, talented, and willing to take some risks. 

This group of producers love big fruity coffees that boarder on the wild. This coffee is exactly that with huge acidity, and intense fruit flavors showcasing all of Juan Felipe's hard work. At his wet mill, Juan Felipe is known as the "alquimist." He personally oversees the processing of all high-quality cherries like this lot. 

Growers will deliver ripe cherries to the mill where they are sorted for quality and washed. From there the cherries are moved to sealed tanks for the maceration (anaerobic fermentation) process. The cherries were left to ferment for 48 hours and then dried on raised beds in solar dryers to ensure even drying. This adds to the complexity of flavor in this coffee and we are so excited to share it with you all.

Producer: Juan Felipe Aristizábal

Region: Villamaria, Chinchina and Manizales in Caldas

Variety: Caturra, Colombia, and Castillo

Process: Anaerobic Natural

Elevation: 1800 - 2100 masl

ROAST | LIGHT 

GOMMA, JIMMA,  ETHIOPIA

NOTES: FLORAL, CANDIED CITRUS, PEACH, HONEY

Every year it is a race to get the first washed Ethiopian coffees to the US, and out to customers. These coffees represent most clearly what the majority of coffee professionals love about coffee. Clean bright acidity, with floral and complex fruit notes. This is what I (Kyle) personally gravitate towards, and was the first coffee for me that gave me that transcendent "Ah, Ha" moment, when I realized coffee could be so much more than bitter and brown.

We are so happy to get a super early offering to the market with the help of Tim Hill and Atlantic Specialty. Geta Bore is a member of one of our favorite production groups: Kata Muduga Famers Union. They produce some of the best coffees in Ethiopia year after year- this lot is steller.  

This lot in particular has more of a fruited profile than our more recent coffees from Worka. Flowers and candied citrus are the first things you will experience, next this beautiful acidity like fresh stonefruit, along with almost a peach tea. Of course, the lingering flavor is that amazing Ethiopian coffee sweetness.

Geta Bore Farmers Cooperative is relatively new, established in 2018. It is comprised of 232 smallholders who deliver ripe red cherry to local wet mills. The cooperative's producers are located in the higher-altitude areas of Gomma Woreda, which can be difficult to reach during the rainy season because of hazardous road conditions. The members typically travel by horse or donkey to deliver their harvest to the cooperative.

Producer: Geta Bore Farmers Cooperative

Variety: Bishari 74110, Other JARC Selections, and Indigenous Landraces

Process: Washed

Elevation: 2000 - 2100 masl

ROAST | MEDIUM

NGOZI PROVINCE, BURUNDI

NOTES: CRANBERRY, APRICOT, MILK CHOCOLATE 

In 2012, Jeanine Niyonzima-Aroian founded JNP Coffee with the goal of encouraging transformational change in local coffee by promoting gender equality, supporting financial literacy education and developing leadership skills. Today JNP Coffee continues to be driven by quality coffee based on strong producer partnerships and shared knowledge in sustainability practices. JNP coffee is known for award winning specialty coffees and gender sensitive development strategies. 

This coffee has a special place with Jeanine as it is grown in the Ngozi province of Burundi which is where her mother grew up. Stories of her mother helping the family harvest coffee cherries to cover school fees stand behind the name for this coffee. In Kirundi, “Bavyeyi” means “parents.”  JNP Coffee is working with an experienced woman-owned cooperative there in Ngozi Province, which has more than 600 members, many of them Muslim women. Currently Jeanine has traveled to the washing stations located around this Province to help strengthen best practices for quality coffee. 

We cannot wait for you to try this beautiful natural Bourbon from the Ngozi Province of Burundi.

Producers: JNP Coffee

Process: Natural

Variety: Bourbon

Altitude: 1800 MASL

 SINGLE ORIGIN

NARIÑO, COLOMBIA

NOTES OF CARAMEL, MILK CHOCOLATE AND SUBTLE CHERRY

The Sugarcane Decaffeination process is a natural process that not only maintains the integrity of the coffee flavor, but allows greater transparentcy and efficiency. These coffees are grown, processed, dried, and decaffeinated all within a relatively small area within Colombia. This keeps transportation cost, and taxation lower as it does have to move in and out of multiple countries.  

Colombian Coffees are commonly known to be big, rich, chocolaty flavors with exceptional fragrance and often great acidity. Since Colombia has many diverse growing regions, the coffee varies from region to region, but allows for a year round supply of amazing coffees.

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

Origin: Narino, Colombia

Process: Sugar Cane/ EA

SINGLE ORIGIN

NEW - CONCEPT SERIES INSTANT - We took some of our favorite higher end coffees and made them into instant coffee! We cant wait for you to try them. 

We put as much care into our instant coffee as we do our roasting. Take our instant and add hot water for instant coffee or even milk for an instant latte.  

This item comes with 6 pouches that make 1 - 8oz cup each