We have partnered with Videri Chocolate in Raleigh, NC to create the perfect gift, a bag of the Holiday Blend and 1 of Videri Peppermint Chocolate Bars or 1 box of our Holiday Instant with a bar of Videri Chocolate. 

Happy Holidays!  

HOLIDAY BLEND

GESHA VILLAGE NATURAL & FERNEY MACIAS ANAEROBIC

NOTES: PLUM, PEACH COBBLER, BROWN SUGAR

Coffee is not only a drink, but a social encounter, and at times a tool for social good; opening minds through conversation, and even helping to build a future for coffee producers.

This year for our second of three Holiday blend variations, we are blending two of our direct relationship coffees, Gesha VIllage Natural and Ferney Marcias. This coffee is fruity and delicious with notes of plum, peach cobbler and brown sugar with a clean body. 

For all three of our Holiday coffee iterations, we are partnering with Gesha Village to help give back this year! Gesha Village has always had a special place with us here at Black & White Coffee. The Gesha Village is a project with a clear and distinct vision to produce the most amazing coffees possible. 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 Meanit people, the local inhabitants and ancestral protectors of the land on which Gesha Village is build, account for a considerable portion of the Gesha Village workforce. The money they’ve made from coffee production has helped them enrich their community.

$1 of each Pound of coffee will go towards building a high school in the area that will serve five kebele (neighborhoods); this is a multi-year project that Gesha Village began in 2018. The school will be a vital addition to the community: Currently, education in the area continues only to eighth grade, and the closest high school is located more than 60 km away. The school will be built to the government standard in Ethiopia, with four classrooms for grades 9 and 10 (with 40 students per classroom), an administration room, library, laboratory, meeting hall, restrooms, and teacher and staff rooms. 

We are excited to be apart of such an important project. 

Regions: Bench Majo, Gesha, Ethiopia & Pital, Huila, Colombia

Process: Natural (Gesha Village) & Anaerobic Washed (Ferney Macias)

Elevation: 1800 - 2100 masl

NEIGHBORS & CROPS

"LA ABUELA," BALSILLAS, COLOMBIA

NOTES: STRAWBERRY, BLACK GRAPE, WINE, VIBRANT

Nine years ago Olga Beltran and her husband, Guillermo decided to recover the traditional values of her grandparents. They moved back to the countryside to bring back the coffee growing tradition in which she was born into. In honor of the land she received, Olga named the land, "La Abuela" (out of respect for her grandmother). 

Like many growers in the region, Olga and Guillermo told of the difficulties they had been facing for the last couple of years. Such difficulties include finding skilled labor for quality cherry picking and maintenance of coffee production at their age. This is why in 2014 they decided to join the Neighbors & Crops program which focuses on growing the best possible coffee cherries in order to receive a better price per kg. through this partnership they have also managed to save resources and have more time for themselves.   

Producer & Farm: Olga Beltran, "La Abuela"

Variety: Castillo

Process: Anaerobic Washed

Altitude: 1750 masl

DIRECT PARTNERSHIP

JURATUNGO, PANAMA

NOTES: JASMINE, LIME, TROPICAL FRUITS, MOSAIC HOPS

There isn't a coffee that is closer to our hearts and is more responsible for Black & White than this one. Also there isn't a producer that we care more for than Finca Nuguo and Jose (Pocho) Gallardo. This is the coffee that started it all; the Coffee that won USBC 2016 and 2017, and took Lem and Kyle both to the finals at the World Barista Championship and the Best of Panama Washed winner in 2016

Finca Nuguo is a special place high in the mountains in Juratungo Panama. The majority of the production comes from the plot called "Casa," which Lem and Kyle both selected their lots for competition.  

Jose is a bit of a mad scientist, willing to make changes and innovate at all times. This lot represents another one of those ideas.  Jose invented and implemented a temperature and humidity controlled drying room at his house in David. In this room he can control all the variables of fermentation and drying, which makes his naturals incredibly controlled.  

For this lot Jose does what he calls the "Tim" process in reference to Tim Hill and his desire for always cleaner natural coffees.  This is a very thin layer, at a very low temperature for a very long time. 35-45 days.  This gives this coffee an amazing clarity that is unmistakable and truly beautiful.

Big florals, tropical fruit, lime, and a lovely mosaic hop character dominate the cup.

We are so honored to be able to share Jose's geshas with you and we are sure you will love it just like we do.

Producer: Jose Manuel Gallardo

Variety: Gesha

Altitude: 1700-1980 masl

Process: Natural