SPECIALTY INSTANT COFFEE

ORIGIN | Santa Maria, Huila, Colombia

NOTES | black cherry, marzipan, spiced orange, craft chocolate

We took some of our favorite single origin coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house. 

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

Description of Coffee | 

MEET THE PRODUCERS | Equation Coffee is a longtime friend of the Black & White family. You've likely seen the name of at least one of their endeavors printed on several of our labels throughout the years: La Palma y El Tucán. They pioneered anaerobic processing methods in Colombia and have produced arguably the best anaerobic washed coffees we've ever tasted! Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they’ve been featured so prominently on our menu.

Another reason we love our partners at Equation Coffee is because of their profound commitment to community. Since 2013, they have fostered meaningful relationships with over 100 coffee-growing families in the area surrounding their production facility, partnering with them through relationship-driven programs such as Neighbors & Crops. These programs have changed the lives of many coffee growers in Colombia, and Diego Horta is one such beneficiary. This release was grown by Diego on his farm in Santa Maria and then shipped over to the processing gurus at La Palma y El Tucán. After tasting this coffee, we feel certain you'll agree that their partnership is a perfect match.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are transported to the La Palma processing facility in Cundinamarca, where they undergo 190 hours of anaerobic fermentation in GrainPro bags. Then, they begin the drying process in mechanical dryers for 24 hours before being removed to a coffee drying shed to finish up, achieving optimal moisture content about eight days later.

TAKE A SIP | The red fruit notes in this cup are pronounced and profound, reminding us of black cherries and almost grape-like in character. It’s boozy-but-also-sweet, like cherry cordial filling, and that sweetness feels smooth and creamy, like marzipan. Citrus notes play well with a cinnamon-like spice, giving us a delightful spiced orange note. As the cup cools, it finishes like craft chocolate—and it smells just like walking into Videri Chocolate Factory.

Grower | Diego Horta

Processing | La Palma

Farm | El Rincon

Process | Anaerobic Natural

Variety | Caturra, Castillo

Elevation | 1700 MASL

SPECIALTY INSTANT COFFEE

ORIGIN | Agaro, Jimma, Oromia, Ethiopia

NOTES | soft florals, candied citrus, sweet mango, black tea 

We took some of our favorite single origin coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house. 

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

Description of Coffee | 

MEET THE PRODUCER | In his hometown of Agaro, Mustefa Abakeno is a living legend. Before running his own farm and managing five washing stations in the area, Mustefa was instrumental in the formation of two important cooperatives: the Huna Oil Cooperative, and the Kata Meduga Cooperative Union. He also became one of the first smallholders to obtain a direct export license in 2018, less than a year after the Ethiopian government made it possible for smallholders to do so. 

Today, Mustefa’s numerous operations process coffee from over 200 outgrowers in Agaro and the surrounding area, including 36 of his neighbors – who each contributed to this traditional washed lot. Mustefa both practices and promotes sustainability practices in coffee production, including: routine pruning and stumping, composting coffee pulp, and reusing milling byproducts as mulch and fertilizer. He is highly regarded and revered throughout the wider coffee-growing community in Jimma, and we couldn’t be more proud to feature a living legend on our menu.

TRUST THE PROCESS | After being picked at peak ripeness, coffee cherries are delivered to the washing station by Mustefa and 36 of his closest neighbors. During the washing process, the coffee seeds are pulped from the skin and fruit and then fully submerged in water to ferment for 36-48 hours. This loosens the seed from the rest of the fruit and allows it to be brushed off by agitation. The squeaky clean coffee seeds are then placed on traditional raised drying beds to dry in the sun for 15-20 days, until optimal moisture content is achieved.

TAKE A SIP | If you’ve tried and loved a washed Ethiopian coffee in the past, this one is sure to become a new favorite. Delicately floral and supremely sweet, it exemplifies the flavor profile of a high-grown Ethiopian darling. Candied citrus and sweet mango keep things sweet, but also interesting. The cup sips like black tea and smells subtly of flowers, making it the perfect companion for these lingering summer days. 

Producer | Mustefa Abakeno + 36 surrounding smallholders

Process | Washed

Variety | 74110, 74112

Elevation | 1950-2100 MASL