GUJI, ETHIOPIA

NOTES: FLORAL, PEACH, PINEAPPLE, JUICY

Coffee farming has been a core part of the Guji region of Ethiopia for years. The Guji region is part of the southern part of Ethiopia giving these coffees a unique cupping profile different from its Yirgacheffe neighbors. We are excited to have this beautiful and very floral natural with notes of peach and pineapple and a juicy body.

REGION: Oromia Region, Guji Zone, Ethiopia 

WASHING STATION: Sasaba Washing Station

VARIEITY: Mixed Heirloom 

PROCESS: Natural

ELEVATION: 1,800 MASL

NATURAL PARAINEMA MICROLOT 

SANTA BARBARA, HONDURAS

NOTES: PEACH, RED GRAPE, RYE WHISKEY

Producer, Esteban Madrid became the pioneers of specialty coffee preparation in El Sauce area with their first place win in "Cup of Excellence" in 2008. This is when Esteban and his family first started preparing microlots. With the years, Esteban and his family have grown and started to produce a more diverse range of coffees and have furthered collaboration with other farmers in their community. 

This microlot separation is unique with its natural process of the Parainema variety. Notes of peach, stone fruit and red grape acidity are balanced with the cup's overall sweetness. Natural process coffee is rare for Honduran coffees. We are excited to offer a unique variety of coffee to our Black and White lineup. 

PRODUCER: Esteban Madrid

MILL: Beneficio San Vincente

VARIEITY: Parainema 

PROCESS: Natural

ELEVATION: 1,500 MASL

BOPPEL FAMILY NATURAL & EDUARDO CAMPOS ANAEROBIC BLEND

GUATEMALA & COSTA RICA

NOTES: BLUEBERRY, CINNAMON, MAPLE

We are excited to bring this year's Holiday Blend with a natural process coffee from producers, the Boppel Family in Guatemala and an anaerobic fermentation coffee from producer Luis Eduardo Campos in Costa Rica. These two coffees bring an exciting flavor of berry acidity, maple sweetness and cinnamon. 

Giving back to our community is a big part of who we are at Black and White and this year $1 of every bag sold will be given towards Hurricane Florence relief. 

Farms: Finca Teanzul (Guatemala) & Cordillera Del Fuego (Costa Rica)

Producers: Boppel Family & Luis Eduardo Campos

Process: Natural & Anaerobic

Elevation: 1750 masl

SINGLE ORIGIN

WEST VALLEY, COSTA RICA

NOTES: MAGNOLIA, MEYER LEMON, TOFFEE

At the foot of the Paos Volcano sits Hacienda Manuelita, the farm of producer Doña Manuela Echeverria. The rich volcanic soils and unique mircroclimates create an ideal environment for coffee production. This Gesha exhibits amazing magnolia florals, lemon and tangerine citrus and a rich toffee finish. 

Farm: Hacienda Manuelita

Variety: Gesha

Process: Washed

Elevation: 1300 masl

Harvest Times: November- March

SINGLE ORIGIN

NYERI, KENYA

NOTES: BLACKBERRY, HIBISCUS, TROPICAL

Gatomboya is a Kikuyu word for "swamp," referring to the nearby Gatomboya River. The river provides the water needed for washing and fermenting the coffees at the factory before they are dried on raised beds. The Gatomboya Washing Station is one of the best producing washing stations in Nyeri. This station has been known for years for delivering great and consistent coffees. We are excited to have their AB lot with vibrant tropical fruit, blackberries and tart hibiscus.  

Farm: Barichu Farmer's Cooperative

Producer: 600+ small farm producers

Variety: SL 28 / SL 34

Process: Washed and Dried on Raised Beds

Elevation: 1900 masl

SINGLE ORIGIN

TARRAZÚ, COSTA RICA

NOTES: GREEN GRAPE, CINNAMON, MAPLE

Cordillera del Fuego (the name of the farm) comes from producer Luis Eduardo Campos who is an independent Costa Rican coffee farmer, constantly looking for innovative ways to improve coffee production. This coffee in particular was processed with Anaerobic fermentation. You may have heard about such process from the 2018 World Barista Championship where the top contenders all used coffees that were produced using this method. 

The Anaerobic process owes its ideas from the wine industry's use of yeasts to produce champagnes and other wines. During the fermentation process, the coffee sits in an oxygen free steel container with sugar cane water. This builds up lactic and malic acids which adds to the coffee's complexity and flavor. Once ready the coffee is 100% sun dried.

We love bringing in coffees that highlight new innovations in coffee production. 

Farm: Cordillera del Fuego

Producer: Luis Eduardo Campos

Variety: Caturra

Process: Anaerobic Fermentation

Elevation: 1750 masl

SINGLE ORIGIN | NATURAL 

BENCH MAJI, GESHA, ETHIOPIA

NOTES: FLORAL, TROPICAL FRUIT, RASPBERRY AND HONEY

Gesha Village has always had a special place with us here at Black & White Coffee. We are excited to offer our first 100% direct trade coffee. 

The Gesha Village is a project with a clear and distinct vision to produce the most amazing coffees possible, and have been wildly popular in the competition circuit. It started as a coffee documentary project from Rachel Samuel and Adam Overton, who after gaining permission from the local Meanit Shasha Woreda people to plant wild seeds harvested from the Gori Gesha Forest. The farm is home to more than 30,000 native shade trees and 700,000 coffee trees with half descended from the Gori Gesha forest seeds. The lot we were able to obtain through our friends at Genuine Origin is the highest scoring coffee we have brought into the Black and White Coffee family and we are excited to offer this amazingly clean and complex natural processed coffee. All of this adds to the beautiful complex and juicy cup with notes of tropical fruit, delicate florals and intense berries and an even syrupy sweetness throughout.

FARM: Chaka by Gesha Village

VARIEITY: Gori Gesha Forest, Gesha 1931, Illubabor Forest 1974

PROCESS: Natural

ELEVATION: 1,909-2,069 mas

SINGLE PRODUCER | FITO & ADOLFO BOPPEL

FRAIJANES, GUATEMALA

NOTES: TROPICAL FRUIT, RASPBERRY, CHOCOLATE

Finca Teanzul derives its name from its position as the highest point of coffee production on the Fraijanes Plateau. Fito and Adolfo (father and son) manage the farm together and have a passion to push experimentation and establish sustainable practices. Finca Teanzul boasts Catuai, Pacamara, Caturra, Bourbon and Bourbon Amarillo varieties, along with many other experimental varietals, separating lots based on quality and variety. We are excited to offer this 100% Caturra varietal with notes of tropical fruit, raspberry and chocolate. 

Farm: Finca Teanzul | Boppel Family Farm

Producer: Francisco Cardona Martin 

Process: Natural

Elevation: 1750 masl

SINGLE ORIGIN

CAUCA, COLOMBIA

NOTES: ORANGE, RANIER CHERRY, HONEY, BLACK TEA

La Piramide is in Inzá, separated by high mountains, canyons and rivers making this area some of the most beautiful and also inaccessible in Colombia. Coffees such as La Piramide have become more accessible over the years due to the lessened violence in the region. 

We love La Piramide, not only because it is an amazing example of a Colombian coffee, but because of its unique floral characteristics reminiscent of Ethiopian coffees.  

Farm: Finca Vista Hermosa

Producer: Asociación De Caficultores Del Oriente Caucano

Variety: Caturra and Typica

Process: Washed

Elevation: 2000 masl

 SINGLE ORIGIN

CALDAS, COLOMBIA

NOTES OF CARAMEL, MILK CHOCOLATE AND SUBTLE CHERRY

The Sugar Cane Decaffeination process is a natural process that not only maintains the integrity of the coffee flavor, but allows complete traceability with our coffee since both the growing/ processing and decaffeination all occurs in Colombia, the coffee’s source. Colombian Coffees are commonly known to be big, rich, chocolaty coffees with exceptional fragrance and often great acidity. Since Colombia has many diverse growing regions, the coffee varies mildly from region to region.

Origin: Caldas, Colombia

Process: Sugar Cane/ EA