{"title":"Black \u0026 White Roasters","description":"\u003cp\u003e\u003cspan\u003eBlack and White Coffee Roasters is the brainchild of two US Barista Champions. Founded in 2017, Kyle and Lem were inspired by the coffee they experienced at the competitive level and wanted to make those coffees as widely available as possible. \u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"black-white-thermal-shock-gesha-wilton-benitez","title":"Black \u0026 White - Thermal Shock Gesha - Wilton Benitez","description":"\u003cp data-start=\"212\" data-end=\"750\"\u003eWilton Benitez stands at the helm of Granja El Paraíso-92, an experimental coffee project in Colombia’s Cauca region. Both the farm and Wilton are widely recognised for pushing boundaries - growing rare varietals and introducing cutting-edge fermentation techniques to the region. Before his name became synonymous with progressive coffee processing, Wilton was a trained chemical engineer. Today, that scientific precision is channelled into producing coffees like this - a clear reflection of method meeting passion.\u003c\/p\u003e\n\u003cp data-start=\"752\" data-end=\"957\"\u003eBlack \u0026amp; White was fortunate to connect with Wilton and his team through Juan Diaz of Knowhere Coffee and the sourcing partners at CoTrade Imports. That introduction opened the door to something remarkable.\u003c\/p\u003e\n\u003cp data-start=\"964\" data-end=\"1235\"\u003e\u003cstrong data-start=\"964\" data-end=\"985\"\u003eProcess:\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eEverything begins with meticulous picking—cherries selected at peak ripeness, then sorted by size and density. From there, the precision ramps up: an initial sterilisation using ozonated water is followed by a second round with ultraviolet light.\u003c\/p\u003e\n\u003cp data-start=\"1237\" data-end=\"1750\"\u003eFermentation unfolds in two stages. First: 52 hours of anaerobic fermentation in whole cherry at a stable 18°C, with a carefully selected yeast culture added. During this phase, mucilage is recovered for use in the second fermentation. After pulping, the coffee moves into a second anaerobic stage, now in mucilage, for 48 hours at a slightly warmer 21°C. Then comes the wash - first with water at 40°C, followed by a brisk 12°C rinse. Finally, drying: a 36-hour phase with temperatures tapering from 40°C to 35°C.\u003c\/p\u003e\n\u003cp data-start=\"1752\" data-end=\"1818\"\u003eThe process reads like a lab manual - but the cup speaks for itself.\u003c\/p\u003e\n\u003cp data-start=\"1825\" data-end=\"2202\"\u003e\u003cstrong data-start=\"1825\" data-end=\"1839\"\u003eThe Cup: \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eThis Gesha lot is a clear study in restraint. While thermal shock coffees often lean toward intensity, this one favours nuance. Wilton’s light touch allows the character of the varietal to shine through: think gardenia, lime zest, white peach, and crisp white grape. Clean and bright, it lands closer to white tea than white sangria - refined, not rambunctious.\u003c\/p\u003e\n\u003cp data-start=\"2204\" data-end=\"2371\"\u003eFor those curious about advanced processing but cautious of overwhelming profiles, this cup is the perfect entry point. Balanced, expressive, and beautifully executed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Gardenia, Lime Zest, White Grape, Peach, White Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Wilton Benitez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"100g","offer_id":55867594735990,"sku":"B\u0026W-WILTON-THERMAL-GESHA-100","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"340g (12oz)","offer_id":55867594801526,"sku":"B\u0026W-WILTON-THERMAL-GESHA-12OZ","price":34.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WIltonBenitez_THermalShockGeshaOnlinecard_4x_fdde4873-7269-42e9-b98c-acdc2c895adf.png?v=1751558593"},{"product_id":"black-white-julio-madria-sakura","title":"Black \u0026 White - Julio Madria - Sakura","description":"\u003cp data-end=\"576\" data-start=\"153\"\u003eJulio Cesar Madrid is no stranger to the Black \u0026amp; White lineup. As director of Finca La Riviera and Finca Milan—estates with deep generational roots—Julio has committed his career to producing exceptional coffees. Alongside his business partner and processing expert, Andres Julio Quinceno, he continues to refine an approach rooted in precision, creativity, and a deep understanding of fermentation.\u003c\/p\u003e\n\u003cp data-end=\"933\" data-start=\"578\"\u003eThis particular lot began life as a concept coffee for Mathieu Theis (Café MAME, Zurich) during his 2024 World Barista Championship campaign in Busan. The pair worked closely with the Julios to develop a process as technical as it is innovative—now known as \u003cem data-end=\"860\" data-start=\"836\"\u003eCulturing-Nitro Washed\u003c\/em\u003e. The name alone hints at the level of experimentation behind the scenes.\u003c\/p\u003e\n\u003cp data-end=\"1208\" data-start=\"940\"\u003e\u003cstrong data-end=\"961\" data-start=\"940\"\u003eProcess:\u003c\/strong\u003e\u003cbr data-end=\"964\" data-start=\"961\"\u003e\u003cbr\u003eOnce the cherries are picked at their sweetest, they enter a 24-hour activation phase alongside fresh pineapple, peach, blackberry, and a proprietary culture blend. Fermentation begins here—with fruit and microbes creating a complex foundation.\u003c\/p\u003e\n\u003cp data-end=\"1619\" data-start=\"1210\"\u003eNext comes a 48-hour oxidative rest before the cherries are de-pulped and transferred into a bioreactor, where they're reunited with the fermented pineapple and peach, along with the original cultures. After 48 hours of steady-state monitoring, fermented blackberry byproducts are introduced. From there, a final 24-hour anaerobic fermentation kicks off—with nitrogen added to shape the microbial environment.\u003c\/p\u003e\n\u003cp data-end=\"1876\" data-start=\"1621\"\u003eFollowing fermentation, the coffee is washed and dried in stages: 10 days of sun-drying, a carefully controlled stint in a dehumidification room (targeting 11% moisture), and finally, a 30-day resting period in sealed GrainPro bags for full stabilisation.\u003c\/p\u003e\n\u003cp data-end=\"2160\" data-start=\"1883\"\u003e\u003cstrong data-end=\"1897\" data-start=\"1883\"\u003eIn the Cup: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2160\" data-start=\"1883\"\u003eBlack \u0026amp; White had the rare opportunity to feature the original Sidra version of this coffee last year. When the team at La Riviera proposed creating a custom lot for this year’s release, the answer came fast—and the request came with it: make it a Gesha blend.\u003c\/p\u003e\n\u003cp data-end=\"2460\" data-start=\"2162\"\u003eThe result is striking. Named \u003cem data-end=\"2200\" data-start=\"2192\"\u003eSakura\u003c\/em\u003e for its vivid cherry blossom character, this coffee builds on the complexity of last year’s release with added floral lift. The Gesha addition heightens aromatics—rose, in particular—while a blend of lychee and grape provides depth and dimension in the cup.\u003c\/p\u003e\n\u003cp data-end=\"2583\" data-start=\"2462\"\u003eA showpiece of technique and terroir, this is a coffee that manages to be both wildly expressive and finely controlled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cherry Blossom, Rose, Lychee, Grape\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Julio Madrid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"100g","offer_id":55867638940022,"sku":"B\u0026W-JULIO-SAKURA-100","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"340g (12oz)","offer_id":55867639005558,"sku":"B\u0026W-JULIO-SAKURA-12OZ","price":29.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JulioMadrid_Sakura_online_4x_064369e4-58fe-4d7d-af17-9838453c8bd5.png?v=1751559131"},{"product_id":"black-white-the-future-grape-soda","title":"Black \u0026 White - The Future - Grape Soda","description":"\u003cp data-start=\"185\" data-end=\"571\"\u003e\u003cstrong data-start=\"185\" data-end=\"212\"\u003eTHE FUTURE | GRAPE SODA\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"212\" data-end=\"215\"\u003eA cornerstone of the year-round menu, \u003cem data-start=\"253\" data-end=\"265\"\u003eThe Future\u003c\/em\u003e has always been about pushing flavour to the forefront. It’s a space where Black \u0026amp; White explores the edges of processing—especially when it comes to anaerobic and co-fermentation techniques. Each blend in this series is guided by one simple idea: build around flavour first, and let everything else follow.\u003c\/p\u003e\n\u003cp data-start=\"578\" data-end=\"919\"\u003e\u003cstrong data-start=\"578\" data-end=\"608\"\u003eThe Concept:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"608\" data-end=\"611\"\u003eFlavour, for Black \u0026amp; White, is inseparable from memory. And few memories are as vividly grape as those from childhood—when nearly everything purple was something to get excited about. Whether it came in a can of soda, a gas station slushie, or a bottle of cough syrup, grape was bold, sweet, and unmistakable.\u003c\/p\u003e\n\u003cp data-start=\"921\" data-end=\"1226\"\u003eBut the pinnacle? Grape soda. The kind you’d spot in a vending machine on a family road trip and plead for at every pit stop. Nehi, Faygo, Fanta, or Crush—it didn’t really matter, as long as it was icy and fizzy. Some still reach for it, others have traded it for Lambrusco. Either way, the memory sticks.\u003c\/p\u003e\n\u003cp data-start=\"1233\" data-end=\"1606\"\u003e\u003cstrong data-start=\"1233\" data-end=\"1261\"\u003eHow Black \u0026amp; White Did it:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1261\" data-end=\"1264\"\u003eFinding the right coffee to anchor this year’s \u003cem data-start=\"1311\" data-end=\"1323\"\u003eGrape Soda\u003c\/em\u003e was no easy task. The winning component came from Jairo Arcila’s co-ferment program—a standout lot infused with actual grapes. He’s also represented here with a lychee co-ferment, paired with a dynamic Marlin lot from Shady \u0026amp; Elias Bayter and a honey-processed Pacamara from Mexico.\u003c\/p\u003e\n\u003cp data-start=\"1608\" data-end=\"1843\"\u003eTogether, these four coffees bring expressive fruit and layered sweetness. Holding it all together is a washed Ethiopian selection from the Riripa community in West Arsi—delicate, floral, and grounding. The final blend looks like this:\u003c\/p\u003e\n\u003cul data-start=\"1845\" data-end=\"2054\"\u003e\n\u003cli data-start=\"1845\" data-end=\"1881\"\u003e\n\u003cp data-start=\"1847\" data-end=\"1881\"\u003e\u003cstrong data-start=\"1847\" data-end=\"1879\"\u003e40% Ethiopia Riripa – Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1882\" data-end=\"1925\"\u003e\n\u003cp data-start=\"1884\" data-end=\"1925\"\u003e\u003cstrong data-start=\"1884\" data-end=\"1923\"\u003e30% Jairo Arcila – Grape Co-Ferment\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1926\" data-end=\"1970\"\u003e\n\u003cp data-start=\"1928\" data-end=\"1970\"\u003e\u003cstrong data-start=\"1928\" data-end=\"1968\"\u003e10% Jairo Arcila – Lychee Co-Ferment\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1971\" data-end=\"2020\"\u003e\n\u003cp data-start=\"1973\" data-end=\"2020\"\u003e\u003cstrong data-start=\"1973\" data-end=\"2018\"\u003e10% Shady \u0026amp; Elias Bayter – Marlin Lot 556\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2021\" data-end=\"2054\"\u003e\n\u003cp data-start=\"2023\" data-end=\"2054\"\u003e\u003cstrong data-start=\"2023\" data-end=\"2054\"\u003e10% Mexico – Pacamara Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2061\" data-end=\"2318\"\u003e\u003cstrong data-start=\"2061\" data-end=\"2075\"\u003eIn the Cup:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2075\" data-end=\"2078\"\u003eThis is nostalgia in a cup. Bold and juicy, \u003cem data-start=\"2122\" data-end=\"2134\"\u003eGrape Soda\u003c\/em\u003e tastes like its name—but with a grown-up twist. Expect notes of grape Jolly Rancher and Dimetapp (in the best possible way), backed by tropical fruit punch and a pop of mango candy.\u003c\/p\u003e\n\u003cp data-start=\"2320\" data-end=\"2382\"\u003eA summertime throwback—bubbly, bright, and unmistakably fun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Grape Candy, Mango, Red Fruit Punch, Nostalgic Bliss\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Mixed Blend\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":55867661287798,"sku":"B\u0026W-FUTURE-12OZ","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/THeFutureGrapeSodaOnlineCard_4x_053b9b5d-b266-4812-a9c7-4c8770ddad49.png?v=1751559178"},{"product_id":"black-white-shady-y-elias-mixed-berry-ombligon","title":"Black \u0026 White - Shady Y Elias - Mixed Berry Ombligon","description":"\u003cp data-end=\"473\" data-start=\"153\"\u003eFor brothers Shady and Elias Bayter, family and farming have always been inseparable. Raised on El Vergel Estate—a lush farm on the slope of an inactive volcano in Colombia’s Tolima department—they watched their parents grow avocados until a crop disease and global price collapse forced a shift.\u003c\/p\u003e\n\u003cp data-end=\"756\" data-start=\"475\"\u003eThat shift came from their mother, Martha. With the avocado market in decline, she began planting coffee and learning everything she could. Over time, the family connected with innovators like Nelson Moya and varietal specialist Miguel Jimenez, shaping what El Vergel would become.\u003c\/p\u003e\n\u003cp data-end=\"1076\" data-start=\"758\"\u003eToday, Shady and Elias manage a thoroughly modern coffee operation, home to over 28 varietals and a deep commitment to processing innovation. Known across Colombia as leaders in quality and experimentation, the Bayter family continues to evolve—and this advanced-processed Ombligon lot is a clear result of that focus.\u003c\/p\u003e\n\u003cp data-end=\"1536\" data-start=\"1078\"\u003e\u003cstrong data-end=\"1099\" data-start=\"1078\"\u003eProcess:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1102\" data-start=\"1099\"\u003ePicked at peak ripeness, whole cherries are hand-sorted and placed into sealed fermentation tanks for 4–5 days. Inside, they’re joined by a carefully designed mix of yeasts, pulped coffee concentrate, and dehydrated berries. Conditions are tightly monitored throughout for humidity and temperature. Once fermentation completes, the coffee is moved to raised beds for drying, where it rests until the ideal moisture content is reached.\u003c\/p\u003e\n\u003cp data-end=\"1776\" data-start=\"1538\"\u003e\u003cstrong data-end=\"1552\" data-start=\"1538\"\u003eIn the Cup:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1555\" data-start=\"1552\"\u003eDespite its anaerobic and co-fermentation processing, this Ombligon lot is impressively clean. While it doesn’t lean washed-Ethiopian light, it’s among the most structured and layered co-ferments to come out of El Vergel.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2104\" data-start=\"1778\"\u003eThe profile bursts with fruit—berries lead the way, joined by juicy tropicals like mango and a ripe, wine-like acidity. Underneath, there’s a round, dessert-like sweetness: blackberry jam, strawberry shortcake, even a hit of fruit punch. Bold, complex, and playful, it’s a co-ferment that invites you in—and keeps you sipping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Blackberry Jam, Strawberry Shortcake, Mango, Fruit Punch\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Shady \u0026amp; Elias Bayter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"100g","offer_id":55867730755958,"sku":"B\u0026W-SHADY-OMBLIGON-100","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"340g (12oz)","offer_id":55867730821494,"sku":"B\u0026W-SHADY-OMBLIGON-12OZ","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ShadyandEliasBayter_mixedberryOmbligon_onlinecards_4x_e1282663-cbab-45d4-9f96-86cebd468ac2.png?v=1751559895"},{"product_id":"black-white-thermal-shock-decaf-wilton-benitez","title":"Black \u0026 White - Thermal Shock Decaf - Wilton Benitez","description":"\u003cp data-start=\"165\" data-end=\"429\"\u003eWilton Benitez didn’t set out to be a coffee producer. With a background in engineering and years spent as a practicing chemical engineer, his early career was defined by lab work and precision systems—not fermentation tanks or drying beds.\u003c\/p\u003e\n\u003cp data-start=\"431\" data-end=\"807\"\u003eEventually, though, science met passion. Wilton redirected his technical expertise into specialty coffee, and today he leads \u003cem data-start=\"556\" data-end=\"575\"\u003eGranja Paraíso 92\u003c\/em\u003e, a standout operation in Colombia’s Cauca region. Known for rare varietals and hyper-controlled processing, the farm is a model of innovation—home to its own microbiology lab, quality control suite, and a fully integrated wet mill.\u003c\/p\u003e\n\u003cp data-start=\"809\" data-end=\"994\"\u003eA coffee grower by choice, not by accident, Wilton’s process-driven approach has brought something new to Cauca—and coffees like this one are proof of just how far that vision has come.\u003c\/p\u003e\n\u003cp data-start=\"996\" data-end=\"1237\"\u003e\u003cstrong data-start=\"996\" data-end=\"1017\"\u003eProcess: \u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1017\" data-end=\"1020\"\u003eThis lot follows Wilton’s signature thermal shock method: two sterilizations (ozonated water and UV light), two rounds of anaerobic fermentation (one in cherry, one in mucilage), and two final rinses—hot, then cold.\u003c\/p\u003e\n\u003cp data-start=\"1239\" data-end=\"1517\"\u003eThe twist? It’s decaffeinated. After processing, the coffee is sent to an EA lab in Colombia for \u003cem data-start=\"1336\" data-end=\"1366\"\u003eEthyl Acetate Decaffeination\u003c\/em\u003e. There, a naturally derived sugar alcohol is used to remove the caffeine—without stripping the flavor. It's chemistry doing its best work, twice over.\u003c\/p\u003e\n\u003cp data-start=\"1519\" data-end=\"1861\"\u003e\u003cstrong data-start=\"1519\" data-end=\"1533\"\u003eIn the Cup:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1533\" data-end=\"1536\"\u003eDecaf has evolved. Thanks to Wilton’s processing and advancements in EAD, this cup lands squarely in the “no way this is decaf” category. Floral and tea-like, it opens with lemongrass and black tea, then lifts into citrus sweetness—think lemon candy or candied grapefruit. A whisper of apricot brings in balance and softness.\u003c\/p\u003e\n\u003cp data-start=\"1863\" data-end=\"1986\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eDelicate, composed, and refreshingly clean. If you're still judging decaf by its past, this is the one to change your mind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lemongrass, Candied Grapefruit, Apricot, Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Wilton Benitez\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":55867757789558,"sku":"B\u0026W-WILTON-DECAF-12OZ","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WiltonBenitez_ThermalShockDecaf_online_4x_d370bbc6-c9f6-4bfe-b8f7-51192e75bc50.png?v=1751560103"},{"product_id":"black-white-the-new-school-passionfruit","title":"Black \u0026 White - The New School - Passionfruit","description":"\u003cp data-start=\"292\" data-end=\"458\"\u003e\u003cstrong data-start=\"292\" data-end=\"320\"\u003eCurrent Blend:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"320\" data-end=\"323\"\u003e63% Refisa – Washed\u003cbr data-start=\"342\" data-end=\"345\"\u003e22% Unblended – Young Producers Project\u003cbr data-start=\"384\" data-end=\"387\"\u003e10% Adrian Lasso – Citrus Pink Bourbon\u003cbr data-start=\"425\" data-end=\"428\"\u003e5% Jairo Arcila – Passionfruit\u003c\/p\u003e\n\u003cp data-start=\"460\" data-end=\"497\"\u003eThey say you can’t have it both ways.\u003c\/p\u003e\n\u003cp data-start=\"499\" data-end=\"802\"\u003eOn one end: clean, vibrant, and familiar - washed Ethiopian lots, Panamanian Geshas, and those beautifully crisp breakfast coffees we first fell for. On the other: wild, expressive, and experimental - anaerobic naturals, co-ferments, and the kind of bold processing that makes us rethink what coffee can be.\u003c\/p\u003e\n\u003cp data-start=\"879\" data-end=\"1183\"\u003eThis year-round blend was built to hold space for both. Anchored by a washed Ethiopian as its base and lifted by a rotating cast of expressive, fermented coffees, it’s our answer to the \"either\/or\" of coffee design. Bright, clean, and welcoming - but also fruit-forward, unexpected, and just a little wild.\u003c\/p\u003e\n\u003cp data-start=\"1185\" data-end=\"1316\"\u003eWith every new season, the components shift - but the profile remains the same: balanced yet dynamic. Familiar, yet forward-thinking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lemongrass, Passionfruit Candy, Sweet Orange, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers -\u003c\/strong\u003e Negusse Debela, Adrian Lasso, Jairo Arcila\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":55867786166646,"sku":"B\u0026W-SCHOOL-12OZ","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TheNewSchoolPassionFruit_online_4x_77d96fc3-aeaf-40dc-8fc1-67378a7a8892.png?v=1751560418"},{"product_id":"black-white-worka-chelbesa-washed","title":"Black \u0026 White - Worka Chelbesa, Washed","description":"\u003cp data-start=\"144\" data-end=\"446\"\u003eThe Worka Chelbesa washing stations in Gedeb have become a cornerstone of Black \u0026amp; White’s Ethiopian offerings. Year after year, they’re responsible for some of the cleanest, most expressive washed coffees on our menu—and we buy more from this site than any other in the country.\u003c\/p\u003e\n\u003cp data-start=\"448\" data-end=\"884\"\u003eAt the heart of it all is Negusse Debela, a computer engineer by training and one of Ethiopia’s most forward-thinking coffee producers. Through SNAP Specialty Coffee - founded in 2008 - Negusse and his team have raised the bar for consistency and quality across several washing stations in the country. The two sites at Worka Chelbesa are among the standouts, supported by close collaboration with our partners at Atlantic Specialty Coffee.\u003c\/p\u003e\n\u003cp data-start=\"886\" data-end=\"1182\"\u003e\u003cstrong data-start=\"886\" data-end=\"907\"\u003eProcess:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"907\" data-end=\"910\"\u003eThis lot, made up of local landrace varieties, follows a traditional Ethiopian washed protocol - underwater fermentation, gentle rinsing, and slow drying on raised beds. No experimental tweaks, no co-ferments—just meticulous attention to detail from cherry to dry parchment.\u003c\/p\u003e\n\u003cp data-start=\"1184\" data-end=\"1525\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1184\" data-end=\"1198\"\u003eIn the Cup:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1198\" data-end=\"1201\"\u003eIf you’ve enjoyed other Black \u0026amp; White classics like Danche or Riripa, this one will feel like coming home. Floral, sweet, and structured, it offers notes of wildflower honey, lemon zest, and soft black tea tannins. It’s bright, balanced, and beautifully composed—everything we love about washed Ethiopian coffee, done right.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Soft Florals, Wildflower Honey, Lemon Zest, Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers -\u003c\/strong\u003e Smallholders delivering to Worka Chelbesa\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":55867806974326,"sku":"B\u0026W-CHELBESA-12OZ","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WorkaChelbesa_Washedonlinecard_4x_a85e344a-2209-4616-82d0-766b58342107.png?v=1751560542"},{"product_id":"black-white-unblended-young-producers-project","title":"Black \u0026 White - Unblended - Young Producers Project","description":"\u003ch2\u003e\u003cstrong\u003eColombia — YCA Young Producers Project Castillo, Caturra \u0026amp; Colombia (Various)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry • 🥭 Mango • 🍫 Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e YCA | Young Producers Project\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Antioquia, Cauca, Huila \u0026amp; Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo, Caturra, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Various experimental processing methods\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Various\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnblended exists to make coffee farming an exciting and meaningful industry for the next generation of Colombian producers. As green buyers, they partner with established growers — including names like Sebastián Ramírez — and connect them with leading roasters in the US, forging relationships that give young farmers a genuine pathway into the specialty market.\u003c\/p\u003e\n\u003cp\u003eThe result in the cup is a blend that's both fruity and sweet, like summer strawberries, and round and smooth, like craft chocolate. Tropical notes of mango hint at the lots that underwent more extensive fermentation, whilst the overall profile stays balanced and crowd-pleasing — a genuine celebration of Colombian specialty coffee, present generation and next.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCERS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnblended's Young Producer Program is a cooperative initiative that pairs seasoned Colombian coffee farmers with younger mentees who are passionate about specialty production. The young producers learn by doing — experimenting with processing methods on small batches, which are then blended at precise percentages with larger lots from their mentors' farms, ensuring those experimental lots have a market and a home.\u003c\/p\u003e\n\u003cp\u003eThis release draws from multiple farms across Antioquia, Cauca, Huila, and Quindío — four of Colombia's most celebrated coffee-growing departments. Each contributor brings their own terroir and processing approach, and Unblended's skill lies in assembling them into something greater than the sum of its parts.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis blend is composed of several lots, each processed using various experimental methods:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand-picking at peak ripeness\u003c\/strong\u003e — across all contributing farms\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eVarious fermentation experiments\u003c\/strong\u003e — individual lots undergo different processing iterations, from traditional washed to more extensively fermented methods\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — method varies by lot and producer\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003ePrecision blending\u003c\/strong\u003e — lots combined at specific percentages to balance fermentation character with sweetness and approachability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe interplay between lots at different stages of experimental processing is what gives this blend its complexity — fruity and dynamic, yet never overwhelming.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eComplex but still completely approachable, this is a blend built to deliver. Strawberry leads the way — bright, sweet, and summery — whilst mango adds a tropical depth that hints at the more extensively fermented lots in the mix. Craft chocolate rounds out the cup with a smooth, satisfying finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eChocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz) \/ July 13th","offer_id":58300237480310,"sku":"B\u0026W-UNBLENDED-12OZ-340-JUL13","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Unblended_YoungProducersProject_2025_online_4x_90f62fea-4665-4911-a70d-f06c0ec8a108.png?v=1752427221"},{"product_id":"black-white-wilton-benitez-thermal-shock-chiroso","title":"Black \u0026 White - Wilton Benitez - Thermal Shock Chiroso","description":"\u003cp data-start=\"182\" data-end=\"480\"\u003eGranja El Paraíso-92 is the brainchild of Wilton Benítez - a name that’s become synonymous with innovation in Colombian coffee. Based in Cauca, Wilton and his team are known not just for cultivating rare varietals, but for pushing the boundaries of processing in the region.\u003c\/p\u003e\n\u003cp data-start=\"482\" data-end=\"872\"\u003eBefore entering the world of coffee, Wilton trained as a chemical engineer - a background that now underpins his scientific, process-driven approach to post-harvest. Drawing from fermentation practices in wine, beer, and cheese, Wilton applies this deep understanding to coffee, meticulously monitoring variables like pH, sugar content, temperature, and time at every stage of fermentation.\u003c\/p\u003e\n\u003cp data-start=\"886\" data-end=\"1182\"\u003e\u003cstrong data-start=\"886\" data-end=\"907\"\u003eProcess:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"907\" data-end=\"910\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"879\" data-end=\"1246\"\u003eThis Chiroso lot begins with careful cherry selection - picked at peak ripeness, sorted by size and density. From there, Wilton’s signature precision kicks in. The cherries are first sterilised using ozonated water, followed by ultraviolet light. They’re then given a thermal soak at 90°C to encourage pore expansion and sweetness development.\u003c\/p\u003e\n\u003cp data-start=\"1248\" data-end=\"1498\"\u003eWhat follows is 62 hours of anaerobic fermentation in cherry, conducted in a temperature-controlled environment with the addition of S-23 yeast. Drying is just as meticulous - slow and controlled over 88 hours until ideal moisture content is reached.\u003c\/p\u003e\n\u003cp data-start=\"1184\" data-end=\"1525\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1184\" data-end=\"1198\"\u003eIn the Cup:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1198\" data-end=\"1201\"\u003eExpect the clarity and elegance Wilton is known for. Lemongrass and floral tea lead the profile - delicate, herbal, refreshing. Underneath, a layer of spiced orange and peach tea adds warmth and depth. The sweetness is soft and refined - think powdered sugar - rounding out a cup that’s both technically impressive and effortlessly drinkable.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lemongrass, Orange, Powdered Sugar, Peach Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer - \u003c\/strong\u003eWilton Benitez\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":55919026241910,"sku":"B\u0026W-WILTON-THERMSHOCK-CASTILLO-12OZ","price":23.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WIltonBenitez_THermalShockChiroso_onlinecard_4x_2cc89911-a610-40e9-a093-9d87a55b61fd.png?v=1752428384"},{"product_id":"black-white-juan-pena-oak-barrel-anaerobic-typica-mejorado","title":"Black \u0026 White - Juan Peña - Oak Barrel, Anaerobic Typica Mejorado","description":"\u003cp data-start=\"154\" data-end=\"624\"\u003eJuan Peña needs little introduction. As the driving force behind \u003cem data-start=\"243\" data-end=\"263\"\u003eHacienda La Papaya\u003c\/em\u003e, Juan has become one of Ecuador’s most respected coffee producers — a name regularly heard on competition stages around the world. Though the land has been in the Peña family since the end of colonial rule, coffee only arrived in 2010, when Juan planted his first trees. Four years later, a storm wiped out his rose crop, shifting his focus entirely to coffee.\u003c\/p\u003e\n\u003cp data-start=\"626\" data-end=\"886\"\u003eJuan’s background in agricultural engineering and horticulture shapes his highly methodical approach. Every step — from cultivation to processing — is executed with precision, earning him a reputation for producing coffees of exceptional clarity and structure.\u003c\/p\u003e\n\u003cp data-start=\"886\" data-end=\"1182\"\u003e\u003cstrong data-start=\"886\" data-end=\"907\"\u003eProcess:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eThis lot begins with five days of closed, anaerobic fermentation inside rum barrels — each of which had previously aged Ecuadorian rum for over two decades. Those years left behind a complex microbial ecosystem within the oak, now influencing the development of the coffee.\u003c\/p\u003e\n\u003cp data-start=\"1192\" data-end=\"1480\"\u003eDuring fermentation, the cherries are monitored closely in dark, climate-controlled rooms, allowing the microbiota to thrive and the cherries to take on subtle notes from the barrel. Drying takes place over 28–30 days in carefully managed conditions, until moisture levels are just right.\u003c\/p\u003e\n\u003cp data-start=\"1184\" data-end=\"1525\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1184\" data-end=\"1198\"\u003eIn the Cup:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1198\" data-end=\"1201\"\u003eThis is fermentation done right — vibrant but clean. There’s tropical brightness and a measured funk, landing somewhere between tepache and a crisp orange wine. Notes of red grape bring a welcome juiciness, while a punch of passionfruit candy sweetness adds energy and charm. Bold, balanced, and full of character.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Tepache, Orange Wine, Passionfruit Candy, Red Grape\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer - \u003c\/strong\u003eJuan Peña\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":55919034761590,"sku":"B\u0026W-PENA-OAK-12OZ","price":28.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JuanPena_Oakbarrelanaerobic_online_4x_02946120-bb2d-4008-a20f-659e58c6bee6.png?v=1752427852"},{"product_id":"black-white-christmas-in-july","title":"Black \u0026 White - Christmas in July","description":"\u003cp data-start=\"227\" data-end=\"543\"\u003eEvery year, as the season shifts and the days grow shorter, Black \u0026amp; White releases a perennial favourite: the \u003cem data-start=\"360\" data-end=\"375\"\u003eHoliday Blend\u003c\/em\u003e. It’s become something of a tradition — a warm, spiced gesture to those who’ve been with us from the start, and a festive welcome to those just discovering what we do.\u003c\/p\u003e\n\u003cp data-start=\"545\" data-end=\"938\"\u003eBut we’re not ones to wait around for December. And just because the calendar says “summer” doesn’t mean the spirit of the holidays can’t make a return appearance. So, while the heat is on and the sunscreen is flowing, we’re embracing a little mid-year mischief: \u003cem data-start=\"808\" data-end=\"838\"\u003eHoliday Blend — July Edition\u003c\/em\u003e. Familiar flavours, reimagined for poolside sipping. Merry Christmas (in July), from Black \u0026amp; White.\u003c\/p\u003e\n\u003cp data-start=\"886\" data-end=\"1182\"\u003e\u003cstrong data-start=\"886\" data-end=\"907\"\u003eBehind the Blend:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"945\" data-end=\"1258\"\u003eIt all started in April, when we launched a seasonal standout: Carlos Plazas’ \u003cem data-start=\"1046\" data-end=\"1067\"\u003eCinnamon Co-Ferment\u003c\/em\u003e. Bursting with nostalgic flavours — apple pie, maple candy, cinnamon sugar — it practically demanded a comeback. Luckily, we tucked a few bags away in our freezers for just such an occasion.\u003c\/p\u003e\n\u003cp data-start=\"1260\" data-end=\"1606\"\u003eThat coffee now forms the heart of this special blend, making up 75% of the final profile. To round it out, we reached for something equally bold: a high-fermentation Catimor lot from Manxieba Village, China, sourced via our friends at Torch Coffee. With notes of mulled red wine and berry compote, it brings added depth, structure, and vibrance.\u003c\/p\u003e\n\u003cp data-start=\"1608\" data-end=\"1624\"\u003eThe final ratio:\u003c\/p\u003e\n\u003cul data-start=\"1625\" data-end=\"1742\"\u003e\n\u003cli data-start=\"1625\" data-end=\"1687\"\u003e\n\u003cp data-start=\"1627\" data-end=\"1687\"\u003e\u003cstrong data-start=\"1627\" data-end=\"1634\"\u003e75%\u003c\/strong\u003e Carlos Plazas – \u003cem data-start=\"1651\" data-end=\"1674\"\u003eCinnamon Pink Bourbon\u003c\/em\u003e (Colombia)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1688\" data-end=\"1742\"\u003e\n\u003cp data-start=\"1690\" data-end=\"1742\"\u003e\u003cstrong data-start=\"1690\" data-end=\"1697\"\u003e25%\u003c\/strong\u003e Manxieba Village – \u003cem data-start=\"1717\" data-end=\"1734\"\u003eAnaerobic Honey\u003c\/em\u003e (China)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1184\" data-end=\"1525\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1184\" data-end=\"1198\"\u003eIn the cup:\u003c\/strong\u003e\u003cbr data-start=\"1198\" data-end=\"1201\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1749\" data-end=\"2058\"\u003eThis is holiday spirit, reworked for the summer months — sweet, spiced, and rich in texture. Expect notes of \u003cstrong data-start=\"1875\" data-end=\"1888\"\u003eapple pie\u003c\/strong\u003e, \u003cstrong data-start=\"1890\" data-end=\"1908\"\u003ecandied orange\u003c\/strong\u003e, and \u003cstrong data-start=\"1914\" data-end=\"1928\"\u003esugar plum\u003c\/strong\u003e, with a subtle acidity that keeps everything in balance. There’s even a soft, root beer-like complexity woven through the finish.\u003c\/p\u003e\n\u003cp data-start=\"2060\" data-end=\"2268\"\u003eIt’s festive without being fussy — equally comfortable in a competition-style cupping or brewed strong and served with a splash of milk. A blend designed to feel both familiar and fresh, no matter the season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Apple Pie, Sugar Plum, Root Beer, Candied Orange\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers - \u003c\/strong\u003eCarlos Plazas (Bellavista Estate, Huila) \u0026amp; Marty Pollack (Manxieba Village, Torch Coffee)\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":55919042822518,"sku":"B\u0026W-CHRISTMAS-12OZ","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ChristmasInJuly_onlinecard2025_4x_a2d2d95c-e3e5-4f68-abbf-caf5cb0595db.png?v=1752427937"},{"product_id":"black-white-diego-orta-anaerobic-natural","title":"Black \u0026 White - Diego Orta, Anaerobic Natural","description":"\u003cp data-end=\"647\" data-start=\"126\"\u003e\u003cstrong data-end=\"147\" data-start=\"126\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"150\" data-start=\"147\"\u003eEquation Coffee has long been part of the Black \u0026amp; White story. If the name sounds familiar, it’s because you’ve likely seen it on some of our most memorable offerings—La Palma y El Tucán being one of their standout projects. They were early pioneers of anaerobic fermentation in Colombia and continue to produce some of the finest examples of the style. Precision, innovation, and a relentless pursuit of quality are hallmarks of their work—and key reasons they feature so prominently on our menu.\u003c\/p\u003e\n\u003cp data-end=\"1107\" data-start=\"649\"\u003eBut their impact extends far beyond processing. Since 2013, Equation has built meaningful relationships with over 100 coffee-growing families through programs like \u003cem data-end=\"832\" data-start=\"813\"\u003eNeighbors \u0026amp; Crops\u003c\/em\u003e, designed to empower producers through shared knowledge and resources. This lot is a product of that ethos. Grown by Diego Orta on his farm in Santa Maria and processed at La Palma y El Tucán, it represents the strength of collaboration—and the results speak for themselves.\u003c\/p\u003e\n\u003cp data-end=\"1442\" data-start=\"1109\"\u003e\u003cstrong data-end=\"1130\" data-start=\"1109\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1133\" data-start=\"1130\"\u003ePicked at peak ripeness, cherries were transported to La Palma’s facility in Cundinamarca for 190 hours of anaerobic fermentation in GrainPro bags. Afterward, they spent 24 hours in mechanical dryers before being moved to a drying shed to complete the process—reaching ideal moisture after roughly eight days.\u003c\/p\u003e\n\u003cp data-end=\"1893\" data-start=\"1444\"\u003e\u003cstrong data-end=\"1458\" data-start=\"1444\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1461\" data-start=\"1458\"\u003eDiego’s coffees are always expressive, but this year’s lot feels dialed up a notch. Expect deep red fruit—black cherry leading the way, with a grape-like richness. The sweetness is indulgent and smooth, like cherry cordial layered with marzipan. Citrus and spice add lift, creating a spiced-orange note that lingers, while the finish moves into dark craft chocolate territory. The aroma? Think stepping inside a chocolate factory.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1936\" data-start=\"1895\"\u003eIntense, elegant, and endlessly engaging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Black Cherry, Marzipan, Spiced Orange, Craft Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers - \u003c\/strong\u003eDiego Orta (grower) - Equation Coffee (Processing)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56096003457398,"sku":"B\u0026W-DIEGO-ANAEROBICNATURAL-12OZ","price":23.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/NEW_DiegoOrta_AnaerobicNatural_7_23_25_4x_f9b3c983-e4d9-4b26-a0ec-aad4bc642392.webp?v=1755248256"},{"product_id":"black-white-gamatui-washed","title":"Black \u0026 White - Gamatui, Washed","description":"\u003cp data-start=\"127\" data-end=\"426\"\u003e\u003cstrong data-start=\"127\" data-end=\"148\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"148\" data-end=\"151\"\u003eBlack \u0026amp; White’s connection to the Gamatui Community runs deep, thanks to a long-standing partnership with Atlantic Specialty Coffee and Kawacom. For more than five years, we’ve had the privilege of sourcing coffees from this vibrant community in Uganda’s Sipi Falls region.\u003c\/p\u003e\n\u003cp data-start=\"428\" data-end=\"692\"\u003eHere, local farmers deliver freshly harvested cherries to Sipi Falls for centralized washing, drying, and milling. This approach not only streamlines labor for producers but also elevates quality and value—ensuring better outcomes for the farmers behind every lot.\u003c\/p\u003e\n\u003cp data-start=\"694\" data-end=\"858\"\u003e\u003cstrong data-start=\"694\" data-end=\"715\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"715\" data-end=\"718\"\u003eThis selection comes from the Gamatui lineup and follows a traditional washed process—clean, precise, and designed to let the terroir shine.\u003c\/p\u003e\n\u003cp data-start=\"860\" data-end=\"1192\"\u003e\u003cstrong data-start=\"860\" data-end=\"874\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"874\" data-end=\"877\"\u003eSweet, balanced, and endlessly approachable, this coffee is pure comfort in the cup. Think apple pie warmth, layered with milk chocolate smoothness and a maple-like sweetness. It’s versatile enough to please any crowd—equally enjoyable as a single-origin filter or as a key component in blends like \u003cem data-start=\"1176\" data-end=\"1189\"\u003eThe Classic\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1194\" data-end=\"1223\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eUnfussy. Reliable. Delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Apple Pie, Maple Syrup, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers - \u003c\/strong\u003eSmallholders in the Gamatui Community\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56096053199222,"sku":"B\u0026W-GAMATUI-WASHED-12OZ","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GamatuiWashed_BrewcardsONline2025_4x_69612be2-e906-48a2-be70-036309c3540d.webp?v=1755248548"},{"product_id":"black-white-benjamin-paz-natural-bourbon","title":"Black \u0026 White - Benjamin Paz, Natural Bourbon","description":"\u003cp data-start=\"128\" data-end=\"603\"\u003e\u003cstrong data-start=\"128\" data-end=\"149\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"149\" data-end=\"152\"\u003eFew names carry as much weight in Honduran specialty coffee as Benjamin Paz. A third-generation producer and key figure in the Santa Bárbara region, Benjamin’s influence spans both farming and exporting. He joined the exporting venture \u003cem data-start=\"388\" data-end=\"401\"\u003eSan Vicente\u003c\/em\u003e in 2008, planted his first coffee trees in 2012, and has since become a multiple-time Cup of Excellence winner—including a 2024 victory that Black \u0026amp; White was honored to celebrate with him in person.\u003c\/p\u003e\n\u003cp data-start=\"605\" data-end=\"982\"\u003eBeyond his own farms, Benjamin is a tireless advocate for sustainability and community. He has long championed environmental initiatives like forest conservation and regenerative practices. Through his work at \u003cem data-start=\"815\" data-end=\"828\"\u003eSan Vicente\u003c\/em\u003e, he also helps connect local producers with specialty buyers worldwide—ensuring access to better markets and fairer prices for farmers across the region.\u003c\/p\u003e\n\u003cp data-start=\"984\" data-end=\"1232\"\u003e\u003cstrong data-start=\"984\" data-end=\"1005\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1005\" data-end=\"1008\"\u003eCherries are handpicked at peak ripeness and carefully sorted before a 48-hour fermentation in blue barrels. Afterward, they’re dried for 18 days in solar dryers, with frequent movement to guarantee even, consistent results.\u003c\/p\u003e\n\u003cp data-start=\"1234\" data-end=\"1611\"\u003e\u003cstrong data-start=\"1234\" data-end=\"1248\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1248\" data-end=\"1251\"\u003eThis lot strikes a beautiful balance—fermentation-forward without tipping into wild territory. Expect layered stone fruit—think black cherry and yellow peach—framed by bright citrus tones reminiscent of fresh orange. A silky texture and milk-chocolate sweetness round out the profile, making this one of the most approachable anaerobic naturals on the table.\u003c\/p\u003e\n\u003cp data-start=\"1613\" data-end=\"1659\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eExpressive, structured, and deeply satisfying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Black Cherry, Orange, Yellow Peach, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers - \u003c\/strong\u003eBenjamin Paz (La Leona)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56096083149174,"sku":"B\u0026W-BENJAMINPAZ-BOURBON-12OZ","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BenjaminPaz_NaturalBourbon_brewcardOnline_4x_8b68286a-da09-42cb-95ff-a29d40db41cf.webp?v=1755248792"},{"product_id":"black-white-los-nogales-typica-origins","title":"Black \u0026 White - Los Nogales, Typica Origins","description":"\u003cp data-start=\"92\" data-end=\"115\"\u003e\u003cstrong data-start=\"92\" data-end=\"113\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"117\" data-end=\"826\"\u003eEstablished in 1940 by patriarch Ricardo Hernández, Los Nogales is a storied coffee farm located on the hills of Pitalito, which strives to combine tradition with innovation in order to produce some of the best specialty coffee in Huila. Oscar and his wife, Concepción, welcomed eight children in that very countryside while building their dream—but it was the baby of the family, Ricaurte Hernández, who stood out as the one destined to take over the family business. Ricuarte was a born entrepreneur, in love with the land and obsessed with innovation. Together with his wife, Suldery, he set about building a bonafide coffee empire in Huila, one he hoped his own children would love and shepherd someday.\u003c\/p\u003e\n\u003cp data-start=\"828\" data-end=\"1367\"\u003eToday, the farm is stewarded by Oscar Hernández, a third generation producer who is following in his grandfather's footsteps and also championing his father's efforts. Like his dad, Oscar remains dedicated to modernization and innovative processing techniques. His own background in environmental management has led Oscar to emphasize sustainable farming practices at Los Nogales as well, helping to transform the farm into a modern, sustainable coffee powerhouse that will stand ready for the next generation of capable Hernández hands.\u003c\/p\u003e\n\u003cp data-start=\"1374\" data-end=\"1397\"\u003e\u003cstrong data-start=\"1374\" data-end=\"1395\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1399\" data-end=\"1911\"\u003eAfter being handpicked at peak ripeness, whole coffee cherries are floated to remove debris and lower density beans and then hand-sorted for good measure. Next, the cherries are de-pulped before being nestled into large, plastic bins alongside a lactobacillus yeast strain called RN21. Inside those bins, the coffee undergoes a whopping 190 hours of lactic fermentation. Finally, it is thoroughly rinsed with an eco-washer and then dried in a Guardiola for 64 hours, until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp data-start=\"1918\" data-end=\"1934\"\u003e\u003cstrong data-start=\"1918\" data-end=\"1932\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1936\" data-end=\"2264\"\u003eThe fermentation impact on this coffee is both expressive and delightful, reminding us of some of our favorite thermal shock experiments. The flavors are complex and the texture is creamy, coming together for a tasting experience not unlike a fruit smoothie packed with strawberries, banana, and several grates of orange zest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Orange Zest, Banana Cream, Fresh Strawberry, Fruit Smoothie\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer - \u003c\/strong\u003eOscar Fernando Hernandez (Los Nogales)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56096110543222,"sku":"B\u0026W-TYPICAORIGINS-12OZ","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LosNogalesTypicaOrigins_BrewcardCard_4x_db6676b6-1389-409d-a358-2f671817c409.webp?v=1755248943"},{"product_id":"black-white-jairo-arcila-lychee","title":"Black \u0026 White - Jairo Arcila, Lychee","description":"\u003cp data-start=\"0\" data-end=\"19\"\u003e\u003cstrong\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"21\" data-end=\"718\"\u003eThe Arcila family coffee empire has spanned over 80 years in Colombia. As producers, they specialize in alternative fermentation processes, and Jairo Arcila is particularly renowned for his interesting and impeccably executed experiments. A third-generation producer who purchased his first coffee farm in 1987, Jairo is committed to championing biodiversity, sustainability, and quality on each of his now six farms throughout the Armenia region of Colombia. In addition to coffee, Jairo also cultivates mandarin, orange, plantain, and banana, employing many local workers throughout the various harvest seasons and making a significant economic impact in the community he has long called home.\u003c\/p\u003e\n\u003cp data-start=\"720\" data-end=\"739\"\u003e\u003cstrong\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"741\" data-end=\"1059\"\u003eAfter being handpicked at peak ripeness, the coffee cherries are pulped before being placed in sealed plastic bags for a round of extended anaerobic fermentation. The coffee ferments in mucilage alongside a mixture of honey and dried lychee, resulting in an intensely fruited, delightfully funky drinking experience.\u003c\/p\u003e\n\u003cp data-start=\"1061\" data-end=\"1073\"\u003e\u003cstrong\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1075\" data-end=\"1455\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSpoiler alert: this one is a littttlllleee intense. But it’s intense in a fun, Snapple sort of way! Intensely fruited and chock-full of complex citrus, this coffee sips like lychee soda or oolong tea, with a bag of gas station peach rings thrown in for good measure. The whole experience is lively and delightful—an excellent option for iced coffee during these hot summer months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lychee Soda, Complex Citrus, Peach Rings, Oolong Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer - \u003c\/strong\u003eJairo Arcila (Finca Santa Monica)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56096507920758,"sku":"B\u0026W-JAIRO-LYCHEE-12OZ","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JairoArcilaLychee_2025_brewcardsonline_4x_225bed8c-4747-4401-b012-929ed3317f7a.webp?v=1755251363"},{"product_id":"black-white-the-new-school-lychee","title":"Black \u0026 White - The New School - Lychee","description":"\u003cp data-start=\"342\" data-end=\"381\"\u003eThey say you can’t have it both ways.\u003c\/p\u003e\n\u003cp data-start=\"383\" data-end=\"600\"\u003eOn one side: clean, bright, classic. Think washed Ethiopians, Panamanian Geshas, the coffees that first hooked us. On the other: the wild ones — anaerobics, co-ferments, experiments that push processing to its edge.\u003c\/p\u003e\n\u003cp data-start=\"626\" data-end=\"854\"\u003eThis blend sits in the middle. Built on a foundation of washed Ethiopia — crisp, structured, timeless — with a supporting shot of co-ferment fruit for lift and energy. The result: dynamic yet clean, fruit-forward but balanced.\u003c\/p\u003e\n\u003cp data-start=\"856\" data-end=\"979\"\u003eSeason to season, the components change. The idea doesn’t. Tradition meets innovation, and both get their say in the cup.\u003c\/p\u003e\n\u003cp data-start=\"981\" data-end=\"1020\"\u003eTurns out, you can have it both ways.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lychee Soda, Sweet Lemon, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers \u003c\/strong\u003e- Negusse Delbela \u0026amp; Jose Posada\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56225861402998,"sku":"B\u0026W-THENEWSCHOOL-LYCHEE-12OZ","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TheNewSchool_Lychee_onlinecard_4x_8edd8429-65b5-4f79-8be3-46f0c91cbc2b.png?v=1757221233"},{"product_id":"black-white-the-future-hazy-juicy-ipa","title":"Black \u0026 White - The Future - Hazy Juicy IPA","description":"\u003cp data-start=\"194\" data-end=\"398\"\u003e\u003cstrong data-start=\"194\" data-end=\"208\"\u003eThe Future\u003c\/strong\u003e has been on our menu long enough to earn cult status. It’s our playground for processing — anaerobics, co-ferments, thermal shocks — always built around one principle: chase flavour first.\u003c\/p\u003e\n\u003cp data-start=\"400\" data-end=\"684\"\u003e\u003cstrong data-start=\"400\" data-end=\"419\"\u003eTHE INSPIRATION\u003c\/strong\u003e\u003cbr data-start=\"419\" data-end=\"422\"\u003eThis release nods to another craft we love: beer. Specifically, the hazy juicy IPA. The style flipped the IPA world on its head — less pine and resin, more fruit, aroma, body. A crowd-pleaser, not a palate-wrecker. That balance is what we’re chasing in coffee.\u003c\/p\u003e\n\u003cp data-start=\"686\" data-end=\"794\"\u003e\u003cstrong data-start=\"686\" data-end=\"699\"\u003eTHE BUILD\u003c\/strong\u003e\u003cbr data-start=\"699\" data-end=\"702\"\u003eTo nail the hop-heavy aromatics and juicy tropical profile, we stacked five distinct lots:\u003c\/p\u003e\n\u003cul data-start=\"796\" data-end=\"1058\"\u003e\n\u003cli data-start=\"796\" data-end=\"842\"\u003e\n\u003cp data-start=\"798\" data-end=\"842\"\u003e\u003cstrong data-start=\"798\" data-end=\"812\"\u003e40% Danche\u003c\/strong\u003e — Washed Ethiopian backbone\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"843\" data-end=\"906\"\u003e\n\u003cp data-start=\"845\" data-end=\"906\"\u003e\u003cstrong data-start=\"845\" data-end=\"870\"\u003e20% Sebastian Ramirez\u003c\/strong\u003e — IPA-style lemongrass co-ferment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"907\" data-end=\"957\"\u003e\n\u003cp data-start=\"909\" data-end=\"957\"\u003e\u003cstrong data-start=\"909\" data-end=\"931\"\u003e20% Wilton Benitez\u003c\/strong\u003e — Thermal Shock Chiroso\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"958\" data-end=\"1013\"\u003e\n\u003cp data-start=\"960\" data-end=\"1013\"\u003e\u003cstrong data-start=\"960\" data-end=\"982\"\u003e10% Wilton Benitez\u003c\/strong\u003e — Thermal Shock Pink Bourbon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1014\" data-end=\"1058\"\u003e\n\u003cp data-start=\"1016\" data-end=\"1058\"\u003e\u003cstrong data-start=\"1016\" data-end=\"1036\"\u003e10% Jairo Arcila\u003c\/strong\u003e — Lychee co-ferment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1060\" data-end=\"1290\"\u003e\u003cstrong data-start=\"1060\" data-end=\"1071\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1071\" data-end=\"1074\"\u003eLow bitterness, high acidity. Thick texture, almost hazy. A tropical fruit core wrapped in funky, hoppy aromatics that smell straight out of a taproom. Cold brew it, ice it, or drink it hot — it still reads summer.\u003c\/p\u003e\n\u003cp data-start=\"1292\" data-end=\"1349\"\u003eCoffee or beer, mug or glass — The Future says: cheers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lemon Verbena, Galaxy Hops, Tropical Fruit, Dank\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers \u003c\/strong\u003e- Negusse Debela, Sebastian Ramirez, Wilton Benitez, Jairo Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56225867530614,"sku":"B\u0026W-HAZY-IPA-12OZ","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TheFutureHazyJuicyIPAonlinecard_4x_a61d1e3b-7b2c-4735-b536-6422e05fe663.png?v=1757221290"},{"product_id":"black-white-sagastume-family-gesha","title":"Black \u0026 White - Sagastume Family - Gesha","description":"\u003cp data-start=\"157\" data-end=\"468\"\u003e\u003cstrong data-start=\"157\" data-end=\"179\"\u003eMEET THE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"179\" data-end=\"182\"\u003ePedro Sagastume is third-generation, with 30+ years in coffee. In 2011 he bought land in El Sauce, Santa Barbara - Los Quetzales. By 2018 he planted Gesha. Smart move. Benjamin Paz, 2023 Cup of Excellence winner, called Pedro’s Geshas “some of the best Honduran Geshas of the season.”\u003c\/p\u003e\n\u003cp data-start=\"470\" data-end=\"762\"\u003eThe Sagastume name shows up often for good reason. We’ve featured Pedro before, and we’ve featured his kids. Each is carving their own path in Honduran specialty coffee. Yeltsin is one of them, now working land first gifted to his father by his grandfather - a literal passing of the torch.\u003c\/p\u003e\n\u003cp data-start=\"764\" data-end=\"972\"\u003e\u003cstrong data-start=\"764\" data-end=\"785\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"785\" data-end=\"788\"\u003eCherries picked ripe, floated to pull out low-density beans, then de-pulped. 24 hours of dry fermentation. Washed four times. Dried 16 days on raised beds until moisture hits target.\u003c\/p\u003e\n\u003cp data-start=\"974\" data-end=\"1175\"\u003e\u003cstrong data-start=\"974\" data-end=\"988\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"988\" data-end=\"991\"\u003eFlorals first. Bright meyer lemon acidity. Tamarind weaving through the cup. And the signature Gesha vibe: clean, tea-like. Here, it leans hibiscus — sharp, refreshing, summer-ready.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Soft Florals, Sweet Lemon, Tamarind, Hibiscus Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers \u003c\/strong\u003e- Pedro \u0026amp; Yeltsin Sagastume\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56225877852534,"sku":"B\u0026W-SAGASTUME-12OZ","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SagastumeFamilyGesha_onlinecard_4x_ea69ae93-22a6-41f6-b2fb-e938e992f09f.png?v=1757221506"},{"product_id":"black-white-rodrigo-sanches-mango","title":"Black \u0026 White - Rodrigo Sanchez - Mango","description":"\u003cp data-start=\"163\" data-end=\"541\"\u003e\u003cstrong data-start=\"163\" data-end=\"184\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"184\" data-end=\"187\"\u003eRodrigo Sánchez Valencia is third-generation, but the shift didn’t happen until 2002. That year, a local program introduced young producers to cupping, competitions, and lot scoring. Rodrigo connected the dots: farming and processing could shape cup quality. From there, he reimagined Finca Monteblanco. Today’s lots are proof of that relentless focus.\u003c\/p\u003e\n\u003cp data-start=\"543\" data-end=\"842\"\u003e\u003cstrong data-start=\"543\" data-end=\"564\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"564\" data-end=\"567\"\u003eThis Purple Caturra co-ferment leans on mango. It starts with a 190-hour fermentation of a “mother culture” made on the farm, built from micro-organisms living on Rodrigo’s own trees. That culture is fed orange juice, mango, and molasses — fruit for flavor, sugar for fuel.\u003c\/p\u003e\n\u003cp data-start=\"844\" data-end=\"1085\"\u003eCherries are harvested, floated, and pulped. Then they’re sealed in 200-liter tanks with the mango-charged culture for 180 hours. After that, they dry: first 2–3 days in full sun, then 15–18 days under shade until moisture drops to 10–11%.\u003c\/p\u003e\n\u003cp data-start=\"1087\" data-end=\"1354\"\u003e\u003cstrong data-start=\"1087\" data-end=\"1101\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1101\" data-end=\"1104\"\u003eThe result is one of Rodrigo’s most dialed-in co-ferments. Balanced, vibrant, tropical. Mango leads, backed by passion fruit and piña colada. Stone fruit — think fresh cherries — rounds it out. Complex, clean, and convincing, even for the skeptics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Mango, Pina Colada, Passion fruit, Fresh Cherry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers \u003c\/strong\u003e- Rodrigo Sanchez Valencia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56225913831798,"sku":"B\u0026W-RODRIGO-MANGO-12OZ","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RodrigoSanchezMango_OnlineCard_4x_b566212e-3b30-4fe9-a7e1-a9919a4354a6.png?v=1757222186"},{"product_id":"black-white-arturo-paz-jurassic-drd-gesha","title":"Black \u0026 White - Arturo Paz - Jurassic DRD Gesha","description":"\u003cp data-end=\"595\" data-start=\"184\"\u003e\u003cstrong data-end=\"205\" data-start=\"184\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"208\" data-start=\"205\"\u003eThe Paz family is a pillar of Honduran coffee. You probably know Benjamin — outgoing, everywhere, a long-time partner on our menu. But there’s another side of San Vicente Coffee Exporters: his cousin, \u003cstrong data-end=\"429\" data-start=\"409\"\u003eAngel Arturo Paz\u003c\/strong\u003e. Quiet, precise, and deeply dedicated to his family, Arturo is the one behind quality control. He’s also been part of the Honduras Cup of Excellence since day one.\u003c\/p\u003e\n\u003cp data-end=\"829\" data-start=\"597\"\u003eIn 2012, Arturo and Benjamin began farming small plots together in rural Santa Barbara. Now, Arturo’s steady hand guides quality at San Vicente. And when he told us about a process he called \u003cem data-end=\"798\" data-start=\"788\"\u003eJurassic\u003c\/em\u003e? We knew we had to taste it.\u003c\/p\u003e\n\u003cp data-end=\"1148\" data-start=\"831\"\u003e\u003cstrong data-end=\"852\" data-start=\"831\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"855\" data-start=\"852\"\u003eThe lot is called \u003cstrong data-end=\"889\" data-start=\"873\"\u003eJurassic DRD\u003c\/strong\u003e. The name \u003cem data-end=\"910\" data-start=\"900\"\u003eJurassic\u003c\/em\u003e comes from Arturo’s farm entrance — massive trees, lush foliage, an almost prehistoric landscape. \u003cem data-end=\"1014\" data-start=\"1009\"\u003eDRD\u003c\/em\u003e stands for \u003cstrong data-end=\"1045\" data-start=\"1026\"\u003eDark-Room Dried\u003c\/strong\u003e, a method first coined by the Hartman family in Panama. Arturo is the first to bring it to Honduras.\u003c\/p\u003e\n\u003cp data-end=\"1172\" data-start=\"1150\"\u003eHere’s how it works:\u003c\/p\u003e\n\u003cul data-end=\"1558\" data-start=\"1173\"\u003e\n\u003cli data-end=\"1209\" data-start=\"1173\"\u003e\n\u003cp data-end=\"1209\" data-start=\"1175\"\u003eCherries hand-picked and sorted.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1325\" data-start=\"1210\"\u003e\n\u003cp data-end=\"1325\" data-start=\"1212\"\u003eMoved immediately into refrigerated shipping containers (sourced from Dole) outfitted with dehumidifiers + A\/C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1415\" data-start=\"1326\"\u003e\n\u003cp data-end=\"1415\" data-start=\"1328\"\u003eInside climate: ~17°C (63°F), ~35% humidity — much cooler and drier than outside air.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1460\" data-start=\"1416\"\u003e\n\u003cp data-end=\"1460\" data-start=\"1418\"\u003eSlows fermentation, extends drying time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1558\" data-start=\"1461\"\u003e\n\u003cp data-end=\"1558\" data-start=\"1463\"\u003eTwo lots: one dried 7 days, the other 20. Both finished in open-air solar tents until stable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1789\" data-start=\"1560\"\u003e\u003cstrong data-end=\"1574\" data-start=\"1560\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1577\" data-start=\"1574\"\u003eHot: Gesha character shines — white florals, citric brightness, tea-like structure. Honduran sweetness runs through: brown sugar, cooked fruit. Tropical hints of mango and pineapple whisper the natural process.\u003c\/p\u003e\n\u003cp data-end=\"1908\" data-start=\"1791\"\u003eWarm: Acidity and florality intensify. Lychee and cherry emerge. Still tea-like, but layered with fruit complexity.\u003c\/p\u003e\n\u003cp data-end=\"2057\" data-start=\"1910\"\u003eCool: Gesha at full volume — fresh, crisp, vibrant. Lychee candy, tropical punch, peach iced tea. Astonishingly expressive, yet remarkably clean.\u003c\/p\u003e\n\u003cp data-end=\"2112\" data-start=\"2059\"\u003eA masterful balance of variety, place, and process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e White Flowers, Bergamot, Tropical Fruits, Fresh Citrus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers \u003c\/strong\u003e- Arturo Paz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"100g","offer_id":56276947566966,"sku":"B\u0026W-JURASSIC-DRD-GESHA-100","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ArturoPaz_JurassicDRD_brewcardsonline_4x_96d7d017-57c7-4c71-a695-6ed2a9cd950c.webp?v=1757944074"},{"product_id":"black-white-gondo-washed-peaberry-kenya","title":"Black \u0026 White - Gondo, Washed Peaberry - Kenya","description":"\u003cp data-start=\"143\" data-end=\"399\"\u003e\u003cstrong data-start=\"143\" data-end=\"165\"\u003eMEET THE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"165\" data-end=\"168\"\u003eOn the slopes of the Aberdare Mountains, 700+ smallholder farmers cultivate coffee on tiny plots in Murang’a County, Kenya. All are members of the New Kiriti Farmers’ Cooperative Society, delivering cherries to \u003cstrong data-start=\"379\" data-end=\"396\"\u003eGondo Factory\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"401\" data-end=\"554\"\u003eThe team at Gondo is known for precision and sustainability — processing with meticulous care while reusing clean water from the nearby Kananhu stream.\u003c\/p\u003e\n\u003cp data-start=\"556\" data-end=\"579\"\u003e\u003cstrong data-start=\"556\" data-end=\"577\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"580\" data-end=\"835\"\u003e\n\u003cli data-start=\"580\" data-end=\"621\"\u003e\n\u003cp data-start=\"582\" data-end=\"621\"\u003eCherries handpicked at peak ripeness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"622\" data-end=\"695\"\u003e\n\u003cp data-start=\"624\" data-end=\"695\"\u003eDelivered daily to the washing station and combined into larger lots.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"696\" data-end=\"738\"\u003e\n\u003cp data-start=\"698\" data-end=\"738\"\u003eFermented 16–18 hours in cement tanks.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"739\" data-end=\"779\"\u003e\n\u003cp data-start=\"741\" data-end=\"779\"\u003eRinsed thoroughly with stream water.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"780\" data-end=\"835\"\u003e\n\u003cp data-start=\"782\" data-end=\"835\"\u003eSun-dried on raised beds for ~2 weeks until stable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"837\" data-end=\"1142\"\u003e\u003cstrong data-start=\"837\" data-end=\"851\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"851\" data-end=\"854\"\u003eBuilt from four classic Kenyan varieties, this lot is vibrant, citric, and floral — with heavy stone fruit character. Blackberry brightness leads the cup, layered with raw sugar sweetness. Clean, complex, and fruit-forward, without the savory tomato notes often found in Kenyan coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Complex Citrus, Dried apricot, Blackberry, Raw Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers \u003c\/strong\u003e- New Kiriti Farmers' Coop Society (727 smallholders)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56276953858422,"sku":"B\u0026W-GONDO-PEABERRY","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TEST_GondoPeaberry_brewcardsonline_4x_830af356-7c95-41a2-b99c-98e22efb5e01.webp?v=1757943474"},{"product_id":"black-white-sebastian-ramirez-watermelon","title":"Black \u0026 White - Sebastian Ramirez - Watermelon","description":"\u003cp data-start=\"160\" data-end=\"542\"\u003e\u003cstrong data-start=\"160\" data-end=\"181\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"181\" data-end=\"184\"\u003eSebastián Ramírez is fourth-generation, with 13+ years in coffee. Early on, he dove into fermentation, and today he’s a reference point for advanced processing in Colombia — co-ferments, carbonic maceration, and beyond. His mission: make coffee both accessible and exciting. He does that in the cup and as a mentor for the Unblended Young Producer Program.\u003c\/p\u003e\n\u003cp data-start=\"544\" data-end=\"656\"\u003eThis watermelon co-ferment is a perfect snapshot of Sebastián’s approach: bold, technical, and never ordinary.\u003c\/p\u003e\n\u003cp data-start=\"658\" data-end=\"681\"\u003e\u003cstrong data-start=\"658\" data-end=\"679\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"682\" data-end=\"1060\"\u003e\n\u003cli data-start=\"682\" data-end=\"725\"\u003e\n\u003cp data-start=\"684\" data-end=\"725\"\u003eFresh cherries, hand-picked and sorted.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"726\" data-end=\"792\"\u003e\n\u003cp data-start=\"728\" data-end=\"792\"\u003e\u003cstrong data-start=\"728\" data-end=\"740\"\u003eStage 1:\u003c\/strong\u003e 120 hours anaerobic fermentation with wine yeast.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"793\" data-end=\"929\"\u003e\n\u003cp data-start=\"795\" data-end=\"929\"\u003e\u003cstrong data-start=\"795\" data-end=\"807\"\u003eStage 2:\u003c\/strong\u003e De-pulped, then 72 more hours of anaerobic fermentation with dehydrated watermelon, fruit glucose, and a CO₂ injection.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"930\" data-end=\"1060\"\u003e\n\u003cp data-start=\"932\" data-end=\"1060\"\u003e\u003cstrong data-start=\"932\" data-end=\"943\"\u003eDrying:\u003c\/strong\u003e Finished in \u003cem data-start=\"956\" data-end=\"969\"\u003emarquesinas\u003c\/em\u003e (parabolic dryers) at 40°C, 25% humidity, carefully monitored for ~20 days until stable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1062\" data-end=\"1271\"\u003e\u003cstrong data-start=\"1062\" data-end=\"1076\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1076\" data-end=\"1079\"\u003eBoth playful and precise. Confectionary notes of watermelon candy and peach rings meet the elegance of lemon cookies and iced tea. Light, bright, and nostalgic — summer distilled into a cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Watermelon Candy, Peach Rings, Lemon Cookie, Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers \u003c\/strong\u003e- New Kiriti Farmers' Coop Society (727 smallholders)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56276958904694,"sku":"B\u0026W-RAMIREZ-WATERMELON","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SebastianRamirez_Watermelon_BrewcardsOnline_4x_7efb577f-1b37-44ec-b014-13740ac5a69a.webp?v=1757943626"},{"product_id":"black-white-formula-sl28","title":"Black \u0026 White - Formula SL28","description":"\u003cp data-start=\"147\" data-end=\"411\"\u003e\u003cstrong data-start=\"147\" data-end=\"160\"\u003eFrom Black \u0026amp; White:\u003cbr\u003e\u003cbr\u003e\"\u003cem\u003eEach year in September, we curate a very special birthday blend to celebrate the year we've had and to say \"Thanks!\" for being such a huge part of it. Consider this bag a love letter to you, our patrons and our cheerleaders.\"\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eTHE BLEND\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"160\" data-end=\"163\"\u003eEvery September we release a birthday coffee — a thank you, a celebration, a love letter to everyone who’s been part of the ride. This year marks eight years, and for it we built something bold: a blend that centers on the legendary SL28 variety.\u003c\/p\u003e\n\u003cp data-start=\"413\" data-end=\"679\"\u003e\u003cstrong data-start=\"413\" data-end=\"432\"\u003eHOW B\u0026amp;W GOT HERE\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"432\" data-end=\"435\"\u003eSpecialty coffee has taught us this: efficiency doesn’t always matter. Tiny changes — in a pourover, in a barista routine — transform “good” into “extraordinary.” The same goes for the worlds we drew inspiration from: formula racing and SL28.\u003c\/p\u003e\n\u003cp data-start=\"681\" data-end=\"1080\"\u003eFormula racing isn’t efficient. It’s precision, obsession, risk, and expense — all in pursuit of speed and perfection. SL28 is the same. Developed at Scott Labs in Kenya, it’s finicky, costly, low-yielding. But it delivers brightness, fruit complexity, and cup quality that make it globally revered, winning awards and commanding respect wherever it’s grown. Neither was built for the middle lane.\u003c\/p\u003e\n\u003cp data-start=\"1082\" data-end=\"1242\"\u003e\u003cstrong data-start=\"1082\" data-end=\"1099\"\u003eHOW B\u0026amp;W DID IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1099\" data-end=\"1102\"\u003eWe built this blend like a cocktail, layering washed and natural SL28 lots from three countries and some of our closest producer partners:\u003c\/p\u003e\n\u003cul data-start=\"1244\" data-end=\"1531\"\u003e\n\u003cli data-start=\"1244\" data-end=\"1295\"\u003e\n\u003cp data-start=\"1246\" data-end=\"1295\"\u003e\u003cstrong data-start=\"1246\" data-end=\"1268\"\u003eThunguri – Natural\u003c\/strong\u003e (Karatina, Nyeri, Kenya)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1296\" data-end=\"1330\"\u003e\n\u003cp data-start=\"1298\" data-end=\"1330\"\u003e\u003cstrong data-start=\"1298\" data-end=\"1320\"\u003eKirinyaga – Washed\u003c\/strong\u003e (Kenya)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1331\" data-end=\"1407\"\u003e\n\u003cp data-start=\"1333\" data-end=\"1407\"\u003e\u003cstrong data-start=\"1333\" data-end=\"1368\"\u003eBenjamin Paz – Natural \u0026amp; Washed\u003c\/strong\u003e (El Cedral, Santa Barbara, Honduras)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1408\" data-end=\"1465\"\u003e\n\u003cp data-start=\"1410\" data-end=\"1465\"\u003e\u003cstrong data-start=\"1410\" data-end=\"1437\"\u003eSagastume Family – SL28\u003c\/strong\u003e (Santa Barbara, Honduras)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1466\" data-end=\"1531\"\u003e\n\u003cp data-start=\"1468\" data-end=\"1531\"\u003e\u003cstrong data-start=\"1468\" data-end=\"1502\"\u003eWilder Lazo – Natural \u0026amp; Washed\u003c\/strong\u003e (Acevedo, Huila, Colombia)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1533\" data-end=\"1745\"\u003e\u003cstrong data-start=\"1533\" data-end=\"1550\"\u003eHOW IT TASTES\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1550\" data-end=\"1553\"\u003eVibrant citrus. Tropical fruit punch. Blackberry jam sweetness. Raw turbinado sugar on the finish keeps it bright and playful, not funky. Built like a cocktail — layered, complex, and alive.\u003c\/p\u003e\n\u003cp data-start=\"1747\" data-end=\"1907\"\u003eA new expression of SL28, a variety we love, designed to thrill the way racing does: fast, precise, unforgettable. Cheers to eight years — and the road ahead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Blackberry Jam, Citrus, Tropical Punch, Raw Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers \u003c\/strong\u003e- New Kiriti Farmers' Coop Society (727 smallholders)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56276962738550,"sku":"B\u0026W-FORMULA-SL28","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FSL28_BrewcardOnline_4x_e51cfcf2-c4a8-4308-acb0-7eea6e8ea8ff.webp?v=1757943767"},{"product_id":"black-white-ximeng-black-sheep","title":"Black \u0026 White - Ximeng - Black Sheep","description":"\u003cp data-start=\"169\" data-end=\"489\"\u003e\u003cstrong data-start=\"169\" data-end=\"190\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"190\" data-end=\"193\"\u003eEvery family has one - the black sheep. A little unpredictable, unconventional, and often the most fun once you get to know them. That’s the spirit behind this lot from \u003cstrong data-start=\"362\" data-end=\"396\"\u003eTorch Coffee in Ximeng, Yunnan\u003c\/strong\u003e. Coffee from China rarely reaches the US market, making this release all the more special.\u003c\/p\u003e\n\u003cp data-start=\"491\" data-end=\"606\"\u003e\u003cstrong data-start=\"491\" data-end=\"512\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"512\" data-end=\"515\"\u003eThis experimental \u003cstrong data-start=\"533\" data-end=\"561\"\u003edouble anaerobic natural\u003c\/strong\u003e is defined by its wild fermentation curve:\u003c\/p\u003e\n\u003cul data-start=\"607\" data-end=\"852\"\u003e\n\u003cli data-start=\"607\" data-end=\"643\"\u003e\n\u003cp data-start=\"609\" data-end=\"643\"\u003eCherries dried to ~35% moisture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"644\" data-end=\"793\"\u003e\n\u003cp data-start=\"646\" data-end=\"793\"\u003eTransferred into massive sealed tanks for \u003cstrong data-start=\"688\" data-end=\"725\"\u003e20 days of anaerobic fermentation\u003c\/strong\u003e. Temperature and moisture are carefully monitored for uniformity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"794\" data-end=\"852\"\u003e\n\u003cp data-start=\"796\" data-end=\"852\"\u003eFinished with a final drying stage to 10–12% moisture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"854\" data-end=\"952\"\u003eA \u003cstrong data-start=\"856\" data-end=\"885\"\u003e30-day fermentation cycle\u003c\/strong\u003e that pushes boundaries, but with remarkable control and balance.\u003c\/p\u003e\n\u003cp data-start=\"954\" data-end=\"1246\"\u003e\u003cstrong data-start=\"954\" data-end=\"968\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"968\" data-end=\"971\"\u003eBold and boozy, but brilliantly drinkable. \u003cstrong data-start=\"1014\" data-end=\"1035\"\u003eCocktail cherries\u003c\/strong\u003e, \u003cstrong data-start=\"1037\" data-end=\"1051\"\u003erum raisin\u003c\/strong\u003e, and \u003cstrong data-start=\"1057\" data-end=\"1081\"\u003epomegranate molasses\u003c\/strong\u003e up front, layered with saturated sweetness. A finish of \u003cstrong data-start=\"1138\" data-end=\"1156\"\u003edark chocolate\u003c\/strong\u003e ties it together. Funky, intense, and unapologetic — the true wild child of the lineup.\u003c\/p\u003e\n\u003cp data-start=\"1248\" data-end=\"1263\"\u003e\u003cstrong data-start=\"1248\" data-end=\"1261\"\u003eTHE SPECS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1264\" data-end=\"1451\"\u003e\n\u003cli data-start=\"1264\" data-end=\"1301\"\u003e\n\u003cp data-start=\"1266\" data-end=\"1301\"\u003e\u003cstrong data-start=\"1266\" data-end=\"1277\"\u003eOrigin:\u003c\/strong\u003e Ximeng, Yunnan, China\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1302\" data-end=\"1348\"\u003e\n\u003cp data-start=\"1304\" data-end=\"1348\"\u003e\u003cstrong data-start=\"1304\" data-end=\"1317\"\u003eProducer:\u003c\/strong\u003e Torch Coffee (Marty Pollack)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1349\" data-end=\"1373\"\u003e\n\u003cp data-start=\"1351\" data-end=\"1373\"\u003e\u003cstrong data-start=\"1351\" data-end=\"1363\"\u003eVariety:\u003c\/strong\u003e Catimor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1374\" data-end=\"1409\"\u003e\n\u003cp data-start=\"1376\" data-end=\"1409\"\u003e\u003cstrong data-start=\"1376\" data-end=\"1390\"\u003eElevation:\u003c\/strong\u003e 1,400–1,600 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1410\" data-end=\"1451\"\u003e\n\u003cp data-start=\"1412\" data-end=\"1451\"\u003e\u003cstrong data-start=\"1412\" data-end=\"1424\"\u003eProcess:\u003c\/strong\u003e Double Anaerobic Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cocktail Cherry, Pomegranate molasses, Chocolate, Boozy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56350378656118,"sku":"B\u0026W-XIMENG-BLACKSHEEP","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Ximeng_BlackSheep_OnlineCard_2025_4x_9d30da92-1061-4217-bdc7-9eb1fbf068b1.png?v=1758883364"},{"product_id":"black-white-huver-castillo-anaerobic-honey-gesha","title":"Black \u0026 White - Huver Castillo - Anaerobic Honey Gesha","description":"\u003cp data-start=\"173\" data-end=\"647\"\u003e\u003cstrong data-start=\"173\" data-end=\"194\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"194\" data-end=\"197\"\u003eFor most of his adult life, \u003cstrong data-start=\"225\" data-end=\"243\"\u003eHuver Castillo\u003c\/strong\u003e was a math teacher in Nariño. But when coffee prices crashed in 2014, he returned to his family’s farm, risking its future to pursue specialty production. By 2018, Huver and his father were exporting their first specialty lots - a turning point that secured the farm’s place in the market. Today, with over 20 years of family history in coffee, Huver leads with resilience and a sharp eye for quality.\u003c\/p\u003e\n\u003cp data-start=\"649\" data-end=\"761\"\u003e\u003cstrong data-start=\"649\" data-end=\"670\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"670\" data-end=\"673\"\u003eThis lot follows a carefully controlled \u003cstrong data-start=\"713\" data-end=\"749\"\u003eyeast-inoculated anaerobic honey\u003c\/strong\u003e protocol:\u003c\/p\u003e\n\u003cul data-start=\"762\" data-end=\"1134\"\u003e\n\u003cli data-start=\"762\" data-end=\"872\"\u003e\n\u003cp data-start=\"764\" data-end=\"872\"\u003eWhole cherries undergo \u003cstrong data-start=\"787\" data-end=\"817\"\u003e48h anaerobic fermentation\u003c\/strong\u003e with brewer’s yeast in temperature-controlled tanks.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"873\" data-end=\"949\"\u003e\n\u003cp data-start=\"875\" data-end=\"949\"\u003eCherries are then de-pulped without water and fermented dry for \u003cstrong data-start=\"939\" data-end=\"946\"\u003e24h\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"950\" data-end=\"1014\"\u003e\n\u003cp data-start=\"952\" data-end=\"1014\"\u003eMucilage is left intact, enhancing sweetness and complexity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1015\" data-end=\"1134\"\u003e\n\u003cp data-start=\"1017\" data-end=\"1134\"\u003eSlow-dried on African raised beds in a controlled room: \u0026lt;35°C for 7 days, then progressively dried to 12% moisture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1136\" data-end=\"1362\"\u003e\u003cstrong data-start=\"1136\" data-end=\"1150\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1150\" data-end=\"1153\"\u003eA stunner. \u003cstrong data-start=\"1164\" data-end=\"1183\"\u003eJasmine florals\u003c\/strong\u003e, \u003cstrong data-start=\"1185\" data-end=\"1200\"\u003eyuzu citrus\u003c\/strong\u003e, and \u003cstrong data-start=\"1206\" data-end=\"1226\"\u003ewildflower honey\u003c\/strong\u003e sweetness. A subtle hop-like note adds intrigue. Complex yet balanced, and unmistakably Gesha - but at a more accessible price point.\u003c\/p\u003e\n\u003cp data-start=\"1364\" data-end=\"1379\"\u003e\u003cstrong data-start=\"1364\" data-end=\"1377\"\u003eTHE SPECS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1380\" data-end=\"1580\"\u003e\n\u003cli data-start=\"1380\" data-end=\"1421\"\u003e\n\u003cp data-start=\"1382\" data-end=\"1421\"\u003e\u003cstrong data-start=\"1382\" data-end=\"1393\"\u003eOrigin:\u003c\/strong\u003e Buesaco, Nariño, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1422\" data-end=\"1454\"\u003e\n\u003cp data-start=\"1424\" data-end=\"1454\"\u003e\u003cstrong data-start=\"1424\" data-end=\"1437\"\u003eProducer:\u003c\/strong\u003e Huver Castillo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1455\" data-end=\"1477\"\u003e\n\u003cp data-start=\"1457\" data-end=\"1477\"\u003e\u003cstrong data-start=\"1457\" data-end=\"1466\"\u003eFarm:\u003c\/strong\u003e El Paseo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1478\" data-end=\"1500\"\u003e\n\u003cp data-start=\"1480\" data-end=\"1500\"\u003e\u003cstrong data-start=\"1480\" data-end=\"1492\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1501\" data-end=\"1530\"\u003e\n\u003cp data-start=\"1503\" data-end=\"1530\"\u003e\u003cstrong data-start=\"1503\" data-end=\"1517\"\u003eElevation:\u003c\/strong\u003e 1,800 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1531\" data-end=\"1580\"\u003e\n\u003cp data-start=\"1533\" data-end=\"1580\"\u003e\u003cstrong data-start=\"1533\" data-end=\"1545\"\u003eProcess:\u003c\/strong\u003e Yeast-Inoculated Anaerobic Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Jasmine, Yuzu, Hops, Wildflower Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56350392353142,"sku":"B\u0026W-HUVER-GESHA","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/HuverCastillo_ANaerobicHoneyGesha_onlinecard_4x_7972106b-1e7a-414b-a6b2-b70b46b391c9.png?v=1758883490"},{"product_id":"black-white-thunguri-anaerobic-natural","title":"Black \u0026 White - Thunguri - Anaerobic Natural","description":"\u003cp data-start=\"189\" data-end=\"662\"\u003e\u003cstrong data-start=\"189\" data-end=\"210\"\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"210\" data-end=\"213\"\u003eEstablished in 1967, \u003cstrong data-start=\"234\" data-end=\"261\"\u003eThunguri Coffee Factory\u003c\/strong\u003e in Nyeri is part of the \u003cstrong data-start=\"286\" data-end=\"323\"\u003eRumukia Cooperative Society (RCS)\u003c\/strong\u003e, which represents more than 700 farmers. RCS is widely respected for producing some of Kenya’s best coffees, and Thunguri has recently made major strides in processing. While Kenya’s coffee sector is highly regulated, limiting experimental lots, Thunguri’s investment in controlled fermentation is pushing the envelope in exciting ways.\u003c\/p\u003e\n\u003cp data-start=\"664\" data-end=\"687\"\u003e\u003cstrong data-start=\"664\" data-end=\"685\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"688\" data-end=\"986\"\u003e\n\u003cli data-start=\"688\" data-end=\"738\"\u003e\n\u003cp data-start=\"690\" data-end=\"738\"\u003eHandpicked cherries delivered to the wet mill.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"739\" data-end=\"834\"\u003e\n\u003cp data-start=\"741\" data-end=\"834\"\u003eCarefully hand-sorted, then fermented in large tanks infused with dry ice to remove oxygen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"835\" data-end=\"915\"\u003e\n\u003cp data-start=\"837\" data-end=\"915\"\u003e\u003cstrong data-start=\"837\" data-end=\"867\"\u003e72h anaerobic fermentation\u003c\/strong\u003e, with regular agitation for even development.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"916\" data-end=\"986\"\u003e\n\u003cp data-start=\"918\" data-end=\"986\"\u003eDried on raised beds for ~28 days until stable at 10–12% moisture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"988\" data-end=\"1297\"\u003e\u003cstrong data-start=\"988\" data-end=\"1002\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1002\" data-end=\"1005\"\u003eBold, dark, and fruit-packed. \u003cstrong data-start=\"1035\" data-end=\"1057\"\u003eBlackberry compote\u003c\/strong\u003e, \u003cstrong data-start=\"1059\" data-end=\"1075\"\u003ehibiscus tea\u003c\/strong\u003e, and that classic Kenyan \u003cstrong data-start=\"1101\" data-end=\"1118\"\u003eblack currant\u003c\/strong\u003e note. Dense with jammy red fruit, balanced by floral lift. The experience lands somewhere between a natural Kenya and a California Cab — vibrant, structured, and unforgettable.\u003c\/p\u003e\n\u003cp data-start=\"1299\" data-end=\"1314\"\u003e\u003cstrong data-start=\"1299\" data-end=\"1312\"\u003eTHE SPECS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1315\" data-end=\"1558\"\u003e\n\u003cli data-start=\"1315\" data-end=\"1343\"\u003e\n\u003cp data-start=\"1317\" data-end=\"1343\"\u003e\u003cstrong data-start=\"1317\" data-end=\"1328\"\u003eOrigin:\u003c\/strong\u003e Nyeri, Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1344\" data-end=\"1397\"\u003e\n\u003cp data-start=\"1346\" data-end=\"1397\"\u003e\u003cstrong data-start=\"1346\" data-end=\"1359\"\u003eProducer:\u003c\/strong\u003e Rumukia Farmers Cooperative Society\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1398\" data-end=\"1439\"\u003e\n\u003cp data-start=\"1400\" data-end=\"1439\"\u003e\u003cstrong data-start=\"1400\" data-end=\"1413\"\u003eWet Mill:\u003c\/strong\u003e Thunguri Coffee Factory\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1440\" data-end=\"1487\"\u003e\n\u003cp data-start=\"1442\" data-end=\"1487\"\u003e\u003cstrong data-start=\"1442\" data-end=\"1456\"\u003eVarieties:\u003c\/strong\u003e SL28, SL34, Ruiru 11, Batian\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1488\" data-end=\"1523\"\u003e\n\u003cp data-start=\"1490\" data-end=\"1523\"\u003e\u003cstrong data-start=\"1490\" data-end=\"1504\"\u003eElevation:\u003c\/strong\u003e 1,800–2,000 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1524\" data-end=\"1558\"\u003e\n\u003cp data-start=\"1526\" data-end=\"1558\"\u003e\u003cstrong data-start=\"1526\" data-end=\"1538\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Blackberry Compote, Hibiscus, Blackcurrant, Winey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56350404018550,"sku":"B\u0026W-THUNGURI","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Thunguri_ANaerobicNatural_onlinecard_4x_033ffca4-c51c-41af-a532-a4d7ad3e4c72.png?v=1758883838"},{"product_id":"black-white-esteban-zamora-cinnamon-anaerobic","title":"Black \u0026 White - Esteban Zamora - Cinnamon Anaerobic","description":"\u003ch3 data-start=\"0\" data-end=\"66\"\u003e\u003cstrong data-start=\"4\" data-end=\"64\"\u003eCINNAMON ANAEROBIC — ESTEBAN ZAMORA, TARRAZÚ, COSTA RICA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"68\" data-end=\"571\"\u003e\u003cstrong data-start=\"68\" data-end=\"79\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"79\" data-end=\"82\"\u003eSweet, creamy, and warmly spiced — a cup that feels like a pastry fresh from the oven. Esteban Zamora’s latest \u003cstrong data-start=\"193\" data-end=\"215\"\u003eCinnamon Anaerobic\u003c\/strong\u003e is his most refined yet, marrying \u003cstrong data-start=\"250\" data-end=\"277\"\u003econfectionary sweetness\u003c\/strong\u003e with the unmistakable comfort of \u003cstrong data-start=\"311\" data-end=\"362\"\u003ecinnamon rolls, baked apples, and dried oranges\u003c\/strong\u003e. The texture is lush and velvety, like \u003cstrong data-start=\"402\" data-end=\"420\"\u003esweet horchata\u003c\/strong\u003e, with lingering notes of \u003cstrong data-start=\"446\" data-end=\"477\" data-is-only-node=\"\"\u003ebrown sugar and citrus peel\u003c\/strong\u003e. Each sip strikes the perfect balance between fermentation complexity and cozy familiarity.\u003c\/p\u003e\n\u003cp data-start=\"573\" data-end=\"804\"\u003e\u003cstrong data-start=\"573\" data-end=\"587\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"587\" data-end=\"590\"\u003e\u003cstrong data-start=\"590\" data-end=\"603\"\u003eProducer:\u003c\/strong\u003e Esteban Zamora\u003cbr data-start=\"618\" data-end=\"621\"\u003e\u003cstrong data-start=\"621\" data-end=\"630\"\u003eFarm:\u003c\/strong\u003e El Cedro\u003cbr data-start=\"639\" data-end=\"642\"\u003e\u003cstrong data-start=\"642\" data-end=\"653\"\u003eRegion:\u003c\/strong\u003e San Marcos, Tarrazú, Costa Rica\u003cbr data-start=\"685\" data-end=\"688\"\u003e\u003cstrong data-start=\"688\" data-end=\"702\"\u003eVarieties:\u003c\/strong\u003e Caturra \u0026amp; Catuaí\u003cbr data-start=\"719\" data-end=\"722\"\u003e\u003cstrong data-start=\"722\" data-end=\"735\"\u003eAltitude:\u003c\/strong\u003e 1,600–2,000 masl\u003cbr data-start=\"752\" data-end=\"755\"\u003e\u003cstrong data-start=\"755\" data-end=\"767\"\u003eProcess:\u003c\/strong\u003e Cinnamon Anaerobic Co-Fermentation (Semi-Washed)\u003c\/p\u003e\n\u003cp data-start=\"806\" data-end=\"1357\"\u003e\u003cstrong data-start=\"806\" data-end=\"822\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"822\" data-end=\"825\"\u003eA mechanical-engineer-turned-coffee-producer, \u003cstrong data-start=\"871\" data-end=\"889\"\u003eEsteban Zamora\u003c\/strong\u003e brings precision, innovation, and passion to every stage of his craft. From his family’s five-hectare farm, El Cedro, he hand-processes every lot with remarkable attention to detail. His experiments with \u003cstrong data-start=\"1094\" data-end=\"1122\"\u003ecinnamon co-fermentation\u003c\/strong\u003e have become legendary in Costa Rica’s specialty coffee scene, inspiring producers across Tarrazú and beyond. Esteban’s pursuit of balance — between innovation and cup integrity — is what makes his coffees consistently unforgettable.\u003c\/p\u003e\n\u003cp data-start=\"1359\" data-end=\"1801\"\u003e\u003cstrong data-start=\"1359\" data-end=\"1374\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1374\" data-end=\"1377\"\u003eAfter harvesting, \u003cstrong data-start=\"1395\" data-end=\"1424\"\u003efresh cherries are pulped\u003c\/strong\u003e but left coated with their sticky mucilage. Instead of washing, the fruit is placed into \u003cstrong data-start=\"1514\" data-end=\"1531\"\u003eGrainPro bags\u003c\/strong\u003e, mixed with \u003cstrong data-start=\"1544\" data-end=\"1591\"\u003e1 kg of cinnamon powder per 46 kg of coffee\u003c\/strong\u003e, and sealed for a \u003cstrong data-start=\"1610\" data-end=\"1644\"\u003esix-day anaerobic fermentation\u003c\/strong\u003e. The cinnamon powder interacts with the mucilage during fermentation, enhancing sweetness and aromatics while forming a natural seal around the parchment.\u003c\/p\u003e\n\u003cp data-start=\"1803\" data-end=\"2116\"\u003eDrying begins on \u003cstrong data-start=\"1820\" data-end=\"1839\"\u003econcrete patios\u003c\/strong\u003e, then transitions to \u003cstrong data-start=\"1861\" data-end=\"1882\"\u003emechanical dryers\u003c\/strong\u003e — a crucial step, as the cinnamon-mucilage reaction makes drying slower and more complex. The result is a meticulously controlled process that preserves clarity and amplifies the warming, spiced complexity that defines this coffee.\u003c\/p\u003e\n\u003cp data-start=\"2118\" data-end=\"2587\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2118\" data-end=\"2136\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2136\" data-end=\"2139\"\u003eEsteban’s \u003cstrong data-start=\"2149\" data-end=\"2171\"\u003eCinnamon Anaerobic\u003c\/strong\u003e has become a signature — and this year’s iteration is the best yet. It’s indulgent yet refined, showcasing the \u003cstrong data-start=\"2283\" data-end=\"2322\"\u003eprecision of Costa Rican processing\u003c\/strong\u003e and the creativity that defines Esteban’s approach. A cup that tastes like \u003cstrong data-start=\"2398\" data-end=\"2420\"\u003efall in full bloom\u003c\/strong\u003e — \u003cstrong data-start=\"2423\" data-end=\"2473\"\u003ecinnamon pastry, baked fruit, creamy sweetness\u003c\/strong\u003e, and a touch of brilliance from a producer who continues to push boundaries while keeping it deliciously classic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cinnamon Roll, Baked Apple, Dried Orange, Horchata\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56424792392054,"sku":"B\u0026W-ESTEBAN-CINNAMON","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EstebanZamora_CinnamonAnaerobic_brewcardsonline_4x_66e5fb57-84b0-48a3-a8ea-70339b78e428.webp?v=1760206253"},{"product_id":"black-white-edinson-argote-advanced-chiroso","title":"Black \u0026 White - Edinson Argote - Advanced Chiroso","description":"\u003ch3 data-start=\"0\" data-end=\"75\"\u003e\u003cstrong data-start=\"4\" data-end=\"73\"\u003eADVANCED NATURAL CHIROSO — LA QUEBRADITA, TIMANÁ, HUILA, COLOMBIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"77\" data-end=\"504\"\u003e\u003cstrong data-start=\"77\" data-end=\"88\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"88\" data-end=\"91\"\u003eExplosive, tropical, and alive with energy. This \u003cstrong data-start=\"140\" data-end=\"151\"\u003eChiroso\u003c\/strong\u003e from \u003cstrong data-start=\"157\" data-end=\"175\"\u003eEdinson Argote\u003c\/strong\u003e is bursting with fruit character — \u003cstrong data-start=\"211\" data-end=\"270\"\u003emango bubblegum, cherry ice pop, pineapple, and sangria\u003c\/strong\u003e swirl through the cup in a rush of sweet, juicy intensity. Beneath all that brightness lies a smooth body and a touch of wild, natural-wine funk that makes each sip electric. It’s candy-like, tropical, and completely unforgettable.\u003c\/p\u003e\n\u003cp data-start=\"506\" data-end=\"755\"\u003e\u003cstrong data-start=\"506\" data-end=\"520\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"520\" data-end=\"523\"\u003e\u003cstrong data-start=\"523\" data-end=\"536\"\u003eProducer:\u003c\/strong\u003e Edinson Argote\u003cbr data-start=\"551\" data-end=\"554\"\u003e\u003cstrong data-start=\"554\" data-end=\"563\"\u003eFarm:\u003c\/strong\u003e La Quebradita\u003cbr data-start=\"577\" data-end=\"580\"\u003e\u003cstrong data-start=\"580\" data-end=\"591\"\u003eRegion:\u003c\/strong\u003e Timaná, Huila, Colombia\u003cbr data-start=\"615\" data-end=\"618\"\u003e\u003cstrong data-start=\"618\" data-end=\"630\"\u003eVariety:\u003c\/strong\u003e Chiroso\u003cbr data-start=\"638\" data-end=\"641\"\u003e\u003cstrong data-start=\"641\" data-end=\"654\"\u003eAltitude:\u003c\/strong\u003e 1,850 masl\u003cbr data-start=\"665\" data-end=\"668\"\u003e\u003cstrong data-start=\"668\" data-end=\"680\"\u003eProcess:\u003c\/strong\u003e Advanced Natural (Beer \u0026amp; Wine Yeast Co-Fermentation)\u003cbr data-start=\"733\" data-end=\"736\"\u003e\u003cstrong data-start=\"736\" data-end=\"748\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003cp data-start=\"757\" data-end=\"1130\"\u003e\u003cstrong data-start=\"757\" data-end=\"773\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"773\" data-end=\"776\"\u003eCalling \u003cstrong data-start=\"784\" data-end=\"802\"\u003eEdinson Argote\u003c\/strong\u003e a “young producer” doesn’t quite capture his story. Orphaned at three, on his own by eleven, and serving in the Colombian army by eighteen, Edinson’s path to coffee was anything but easy. After leaving the army, he found work at a local coffee buying station in Acevedo, where he discovered his passion for coffee production.\u003c\/p\u003e\n\u003cp data-start=\"1132\" data-end=\"1576\"\u003eIn 2018, Edinson and his partner \u003cstrong data-start=\"1165\" data-end=\"1179\"\u003eLuz Angela\u003c\/strong\u003e took a leap — purchasing \u003cstrong data-start=\"1205\" data-end=\"1222\"\u003eLa Quebradita\u003c\/strong\u003e, a small farm perched on the slopes of the Central Mountain Range. Since then, it has become a \u003cstrong data-start=\"1318\" data-end=\"1348\"\u003ecenter for experimentation\u003c\/strong\u003e, where Edinson has made it his mission to refine fermentations, care for the soil, and create \u003cstrong data-start=\"1443\" data-end=\"1489\"\u003ereplicable, high-precision flavor profiles\u003c\/strong\u003e. His work is transforming not just his own coffee, but the reputation of his region.\u003c\/p\u003e\n\u003cp data-start=\"1578\" data-end=\"1965\"\u003e\u003cstrong data-start=\"1578\" data-end=\"1593\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1593\" data-end=\"1596\"\u003eRipe cherries are hand-selected and undergo \u003cstrong data-start=\"1640\" data-end=\"1676\"\u003e72 hours of natural fermentation\u003c\/strong\u003e, followed by \u003cstrong data-start=\"1690\" data-end=\"1723\"\u003epartial drying on raised beds\u003c\/strong\u003e until they reach around 20% humidity. At this stage, the cherries are \u003cstrong data-start=\"1794\" data-end=\"1822\"\u003erehydrated for four days\u003c\/strong\u003e, then inoculated with a \u003cstrong data-start=\"1847\" data-end=\"1880\"\u003eblend of beer and wine yeasts\u003c\/strong\u003e in stainless steel tanks — a nod to Edinson’s passion for controlled fermentation.\u003c\/p\u003e\n\u003cp data-start=\"1967\" data-end=\"2270\"\u003eAfter the secondary fermentation, the cherries are \u003cstrong data-start=\"2018\" data-end=\"2045\"\u003ereturned to raised beds\u003c\/strong\u003e to complete drying slowly and evenly, reaching \u003cstrong data-start=\"2093\" data-end=\"2120\"\u003e10–12% moisture content\u003c\/strong\u003e. The result is an \u003cstrong data-start=\"2139\" data-end=\"2170\"\u003eintensely expressive coffee\u003c\/strong\u003e that captures both the precision of modern processing and the exuberance of natural fermentation.\u003c\/p\u003e\n\u003cp data-start=\"2272\" data-end=\"2603\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2272\" data-end=\"2290\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2290\" data-end=\"2293\"\u003eProcess forward is an understatement. This coffee is a \u003cstrong data-start=\"2310\" data-end=\"2331\"\u003eflavour experience\u003c\/strong\u003e - wildly tropical yet balanced, technical yet joyfully free. It’s proof of what happens when innovation meets grit. Edinson’s story is one of resilience and reinvention, and his Chiroso reflects that spirit perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Mango Gum, Cherry Freezer Pop, Pineapple, Natural Wine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56424794685814,"sku":"B\u0026W-EDINSON-ADVANCEDCHIROSO","price":28.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EdinsonArgoteAdvancedChiroso_BrewcardONline_4x_0b948dd0-9bc1-48e1-98ee-664689b4121e.webp?v=1760206320"},{"product_id":"black-white-finca-deborah-terroir-gesha","title":"Black \u0026 White - Finca Deborah - Terroir Gesha","description":"\u003ch3 data-end=\"56\" data-start=\"0\"\u003e\u003cstrong data-end=\"54\" data-start=\"4\"\u003eFINCA DEBORAH GESHA — VOLCÁN, CHIRIQUÍ, PANAMA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"686\" data-start=\"58\"\u003e\u003cstrong data-end=\"69\" data-start=\"58\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"72\" data-start=\"69\"\u003eRefined and radiant. This \u003cstrong data-end=\"114\" data-start=\"98\"\u003ewashed Gesha\u003c\/strong\u003e from \u003cstrong data-end=\"137\" data-start=\"120\"\u003eFinca Deborah\u003c\/strong\u003e is everything you’d expect from Jamison Savage - elegant, floral, and endlessly complex. When hot, it’s awash with \u003cstrong data-end=\"307\" data-start=\"253\"\u003ewildflower honey, Rainier cherry, and sweet citrus\u003c\/strong\u003e, unfolding into notes of \u003cstrong data-end=\"369\" data-start=\"333\"\u003ejasmine, bergamot, and black tea\u003c\/strong\u003e as it cools. The structure is precise yet graceful - \u003cstrong data-end=\"483\" data-start=\"423\"\u003evibrant acidity, silky body, and a long, tea-like finish\u003c\/strong\u003e that evolves from \u003cstrong data-end=\"525\" data-start=\"502\"\u003epeach and lime zest\u003c\/strong\u003e to \u003cstrong data-is-only-node=\"\" data-end=\"545\" data-start=\"529\"\u003emango sorbet\u003c\/strong\u003e and \u003cstrong data-end=\"573\" data-start=\"550\"\u003elemonade brightness\u003c\/strong\u003e at cooler temperatures. Every stage of the cup reveals new dimension - a sensory journey from bloom to finish.\u003c\/p\u003e\n\u003cp data-end=\"890\" data-start=\"688\"\u003e\u003cstrong data-end=\"702\" data-start=\"688\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"705\" data-start=\"702\"\u003e\u003cstrong data-end=\"718\" data-start=\"705\"\u003eProducer:\u003c\/strong\u003e Jamison Savage\u003cbr data-end=\"736\" data-start=\"733\"\u003e\u003cstrong data-end=\"745\" data-start=\"736\"\u003eFarm:\u003c\/strong\u003e Finca Deborah\u003cbr data-end=\"762\" data-start=\"759\"\u003e\u003cstrong data-end=\"773\" data-start=\"762\"\u003eRegion:\u003c\/strong\u003e Volcán, Chiriquí, Panama\u003cbr data-end=\"801\" data-start=\"798\"\u003e\u003cstrong data-end=\"813\" data-start=\"801\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr data-end=\"822\" data-start=\"819\"\u003e\u003cstrong data-end=\"835\" data-start=\"822\"\u003eAltitude:\u003c\/strong\u003e 1,900 masl\u003cbr data-end=\"849\" data-start=\"846\"\u003e\u003cstrong data-end=\"861\" data-start=\"849\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"871\" data-start=\"868\"\u003e\u003cstrong data-end=\"883\" data-start=\"871\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003cp data-end=\"1292\" data-start=\"892\"\u003e\u003cstrong data-end=\"908\" data-start=\"892\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"911\" data-start=\"908\"\u003eOver a decade ago, \u003cstrong data-end=\"948\" data-start=\"930\"\u003eJamison Savage\u003c\/strong\u003e traded a career in finance in the U.S. for the lush, misty mountains of Panama - and changed the landscape of specialty coffee in the process. Since establishing \u003cstrong data-end=\"1128\" data-start=\"1111\"\u003eFinca Deborah\u003c\/strong\u003e, he has become one of the most revered figures in coffee, known for his \u003cstrong data-end=\"1237\" data-start=\"1201\"\u003eunwavering pursuit of perfection\u003c\/strong\u003e and \u003cstrong data-end=\"1289\" data-start=\"1242\"\u003ecommitment to innovation and sustainability\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1714\" data-start=\"1294\"\u003eFinca Deborah sits high at \u003cstrong data-end=\"1353\" data-start=\"1321\"\u003e1,900 meters above sea level\u003c\/strong\u003e, nestled within a pristine cloud forest ecosystem. The combination of \u003cstrong data-end=\"1495\" data-start=\"1424\"\u003ehigh altitude, dramatic temperature shifts, and consistent humidity\u003c\/strong\u003e produces an environment ideal for cultivating world-class Gesha. Jamison’s approach is holistic: no chemicals or pesticides are used, all picking is done by hand, and the mill is powered entirely by \u003cstrong data-end=\"1711\" data-start=\"1695\"\u003esolar energy\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1960\" data-start=\"1716\"\u003eHis coffees have graced the \u003cstrong data-end=\"1774\" data-start=\"1744\"\u003eWorld Barista Championship\u003c\/strong\u003e stage year after year, consistently taking top honors. But beyond accolades, they represent a philosophy - that precision, patience, and respect for nature yield extraordinary coffee.\u003c\/p\u003e\n\u003cp data-end=\"2360\" data-start=\"1962\"\u003e\u003cstrong data-end=\"1977\" data-start=\"1962\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1980\" data-start=\"1977\"\u003eThis lot underwent a \u003cstrong data-end=\"2031\" data-start=\"2001\"\u003etraditional washed process\u003c\/strong\u003e, handled with meticulous care from harvest to drying. Only the ripest cherries were hand-picked and depulped before being \u003cstrong data-end=\"2205\" data-start=\"2154\"\u003efermented and washed with mountain spring water\u003c\/strong\u003e. The parchment coffee was then \u003cstrong data-end=\"2251\" data-start=\"2237\"\u003eslow-dried\u003c\/strong\u003e under controlled conditions to preserve the delicate aromatics and layered sweetness that define this cup.\u003c\/p\u003e\n\u003cp data-end=\"2501\" data-start=\"2362\"\u003eWhile the method is classic, the \u003cstrong data-end=\"2416\" data-start=\"2395\"\u003eterroir of Volcán\u003c\/strong\u003e and Jamison’s obsessive attention to detail make this Gesha anything but ordinary.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2873\" data-start=\"2503\"\u003e\u003cstrong data-end=\"2521\" data-start=\"2503\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"2524\" data-start=\"2521\"\u003eAmidst an era of experimental fermentations (we know B\u0026amp;W is known for that!), this \u003cstrong data-end=\"2648\" data-start=\"2632\"\u003ewashed Gesha\u003c\/strong\u003e takes us back to that \u003cstrong data-end=\"2689\" data-start=\"2665\"\u003epurity \u003c\/strong\u003ein terroir expression. It’s a showcase of balance - \u003cstrong data-end=\"2773\" data-start=\"2733\"\u003efloral, citrus, and tea-like clarity\u003c\/strong\u003e - delivered with breath taking elegance. Jamison Savage doesn’t chase trends; he defines excellence, and that's why his coffees appear year after year in competitions around the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Intense Florals, Bergamot, Ripe Stone Fruit, Lemon Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"100g","offer_id":56424798945654,"sku":"B\u0026W-DEBORAH-TERROIR-100","price":27.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaDeborah_TerroirWashed_9_17_25_4x_78fd9817-57fb-4efc-8aab-8798e02583fb.webp?v=1760206605"},{"product_id":"black-white-jairo-arcila-halloween-candy","title":"Black \u0026 White - Jairo Arcila - Halloween Candy","description":"\u003ch3 data-start=\"0\" data-end=\"52\"\u003e\u003cstrong data-start=\"4\" data-end=\"50\"\u003eJairo Arcila — “Halloween Candy” Co-Ferment\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"53\" data-end=\"262\"\u003e\u003cstrong data-start=\"53\" data-end=\"64\"\u003eOrigin:\u003c\/strong\u003e Armenia, Quindío, Colombia\u003cbr data-start=\"91\" data-end=\"94\"\u003e\u003cstrong data-start=\"94\" data-end=\"107\"\u003eProducer:\u003c\/strong\u003e Jairo Arcila\u003cbr data-start=\"120\" data-end=\"123\"\u003e\u003cstrong data-start=\"123\" data-end=\"132\"\u003eFarm:\u003c\/strong\u003e Finca Santa Mónica\u003cbr data-start=\"151\" data-end=\"154\"\u003e\u003cstrong data-start=\"154\" data-end=\"166\"\u003eVariety:\u003c\/strong\u003e Castillo\u003cbr data-start=\"175\" data-end=\"178\"\u003e\u003cstrong data-start=\"178\" data-end=\"190\"\u003eProcess:\u003c\/strong\u003e Co-ferment (Passion Fruit, Lychee \u0026amp; Grape)\u003cbr data-start=\"233\" data-end=\"236\"\u003e\u003cstrong data-start=\"236\" data-end=\"250\"\u003eElevation:\u003c\/strong\u003e 1500 MASL\u003c\/p\u003e\n\u003ch3 data-start=\"264\" data-end=\"291\"\u003e\u003cstrong data-start=\"268\" data-end=\"289\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"292\" data-end=\"975\"\u003eThe Arcila family name has been synonymous with Colombian coffee excellence for over 80 years. As third-generation producers, they’ve turned their deep agricultural heritage into a playground for innovation. \u003cstrong data-start=\"500\" data-end=\"516\"\u003eJairo Arcila\u003c\/strong\u003e, in particular, has become a standout figure in the world of experimental fermentation. Since purchasing his first farm in 1987, he has balanced biodiversity and sustainability with creative, high-precision coffee processing. Across his six farms in Armenia, Jairo not only cultivates exceptional coffee but also grows \u003cstrong data-start=\"836\" data-end=\"878\"\u003emandarin, orange, plantain, and banana\u003c\/strong\u003e, providing year-round employment and supporting his local community through multiple harvests.\u003c\/p\u003e\n\u003ch3 data-start=\"977\" data-end=\"1004\"\u003e\u003cstrong data-start=\"981\" data-end=\"1002\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1005\" data-end=\"1638\"\u003eIf there’s one thing Jairo Arcila is known for, it’s his \u003cstrong data-start=\"1062\" data-end=\"1084\"\u003efearless curiosity\u003c\/strong\u003e when it comes to flavour and process. This special \u003cstrong data-start=\"1123\" data-end=\"1144\"\u003eHalloween release\u003c\/strong\u003e is a vivid showcase of that creativity - a blend of three of his most expressive \u003cstrong data-start=\"1226\" data-end=\"1247\"\u003efruit co-ferments\u003c\/strong\u003e: \u003cstrong data-start=\"1249\" data-end=\"1266\"\u003epassion fruit\u003c\/strong\u003e, \u003cstrong data-start=\"1268\" data-end=\"1278\"\u003elychee\u003c\/strong\u003e, and \u003cstrong data-start=\"1284\" data-end=\"1293\"\u003egrape\u003c\/strong\u003e. Each component undergoes its own controlled anaerobic fermentation, where the fruits are added to the coffee cherries to influence the flavour and fermentation activity. Once complete, the lots are dried slowly to preserve their complexity before being carefully blended to achieve a candy-inspired flavour profile worthy of the spooky season.\u003c\/p\u003e\n\u003cp data-start=\"1640\" data-end=\"1782\"\u003eThe result is a coffee that’s as bold and colourful as a jack’o’lantern full of sweets — an unapologetic celebration of sugar, funk, and fun! Perfect for the season!\u003c\/p\u003e\n\u003ch3 data-start=\"1784\" data-end=\"1804\"\u003e\u003cstrong data-start=\"1788\" data-end=\"1802\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1805\" data-end=\"2116\"\u003eThis isn’t your mellow autumn brew - it’s a \u003cstrong data-start=\"1849\" data-end=\"1878\"\u003eHalloween candy explosion\u003c\/strong\u003e. Think \u003cstrong data-start=\"1886\" data-end=\"1901\"\u003epeach rings\u003c\/strong\u003e, \u003cstrong data-start=\"1903\" data-end=\"1918\"\u003eSweet Tarts\u003c\/strong\u003e, \u003cstrong data-start=\"1920\" data-end=\"1944\"\u003egrape Jolly Ranchers\u003c\/strong\u003e, and \u003cstrong data-start=\"1950\" data-end=\"1965\"\u003egummy worms\u003c\/strong\u003e all swirling in one juicy, electric cup. Vibrant and unapologetically fun, this coffee walks the line between sweet nostalgia and sensory adventure.\u003c\/p\u003e\n\u003ch3 data-start=\"2118\" data-end=\"2139\"\u003e\u003cstrong data-start=\"2122\" data-end=\"2137\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2140\" data-end=\"2207\"\u003e🍑 Peach Rings\u003cbr data-start=\"2154\" data-end=\"2157\"\u003e🍇 Grape Candy\u003cbr data-start=\"2171\" data-end=\"2174\"\u003e🍬 Sweet Tarts\u003cbr data-start=\"2188\" data-end=\"2191\"\u003e🐛 Gummy Worms\u003c\/p\u003e\n\u003ch3 data-start=\"2209\" data-end=\"2233\"\u003e\u003cstrong data-start=\"2213\" data-end=\"2231\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2234\" data-end=\"2453\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA coffee that embraces playfulness without sacrificing craftsmanship. \u003cstrong data-start=\"2304\" data-end=\"2335\"\u003eJairo’s co-ferment wizardry\u003c\/strong\u003e shines in this cup — a thrilling blend of technique, terroir, and Halloween spirit. Trick or treat? Definitely treat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56480547537270,"sku":"B\u0026W-JAIRO-HALLOWEEN","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JairoArcila_Onlinecard_4x_14e5444e-200d-4c4e-bc44-7fcad326eedb.png?v=1760773092"},{"product_id":"black-white-wilton-benitez-pink-bourbon","title":"Black \u0026 White - Wilton Benitez - Pink Bourbon","description":"\u003ch3 data-start=\"0\" data-end=\"44\"\u003e\u003cstrong data-start=\"4\" data-end=\"42\"\u003eWilton Benítez — Granja Paraíso 92\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"45\" data-end=\"230\"\u003e\u003cstrong data-start=\"45\" data-end=\"56\"\u003eOrigin:\u003c\/strong\u003e Piendamó, Cauca, Colombia\u003cbr data-start=\"82\" data-end=\"85\"\u003e\u003cstrong data-start=\"85\" data-end=\"98\"\u003eProducer:\u003c\/strong\u003e Wilton Benítez\u003cbr data-start=\"113\" data-end=\"116\"\u003e\u003cstrong data-start=\"116\" data-end=\"125\"\u003eFarm:\u003c\/strong\u003e Granja Paraíso 92\u003cbr data-start=\"143\" data-end=\"146\"\u003e\u003cstrong data-start=\"146\" data-end=\"158\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr data-start=\"171\" data-end=\"174\"\u003e\u003cstrong data-start=\"174\" data-end=\"186\"\u003eProcess:\u003c\/strong\u003e Thermal Shock\u003cbr data-start=\"200\" data-end=\"203\"\u003e\u003cstrong data-start=\"203\" data-end=\"217\"\u003eElevation:\u003c\/strong\u003e 1,950 MASL\u003c\/p\u003e\n\u003ch3 data-start=\"232\" data-end=\"259\"\u003e\u003cstrong data-start=\"236\" data-end=\"257\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"260\" data-end=\"713\"\u003eWith over twenty-six years of experience in coffee cultivation - most of them dedicated to the pursuit of excellence in specialty coffee—\u003cstrong data-start=\"395\" data-end=\"413\"\u003eWilton Benítez\u003c\/strong\u003e has earned a reputation as one of Colombia’s most innovative producers. Yet, becoming a coffee grower wasn’t originally part of the plan. Wilton trained and worked as a \u003cstrong data-start=\"583\" data-end=\"604\"\u003echemical engineer\u003c\/strong\u003e before ultimately redirecting his technical expertise and scientific curiosity toward the world of coffee.\u003c\/p\u003e\n\u003cp data-start=\"715\" data-end=\"1196\"\u003eToday, Wilton owns and operates \u003cstrong data-start=\"747\" data-end=\"768\"\u003eGranja Paraíso 92\u003c\/strong\u003e, a pioneering coffee company in Cauca that has become synonymous with precision and innovation. The farm features its own \u003cstrong data-start=\"891\" data-end=\"961\"\u003eprocessing plant, microbiology laboratory, and quality control lab\u003c\/strong\u003e, allowing Wilton and his team to experiment with groundbreaking fermentation techniques and microbial management. What began as a scientific curiosity has evolved into one of the most advanced processing operations in Latin America.\u003c\/p\u003e\n\u003ch3 data-start=\"1198\" data-end=\"1225\"\u003e\u003cstrong data-start=\"1202\" data-end=\"1223\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1226\" data-end=\"1466\"\u003eEach step of Wilton’s process reflects his engineering background. Ripe cherries are meticulously handpicked and sorted for quality by size and density, then \u003cstrong data-start=\"1384\" data-end=\"1404\"\u003esterilised twice - \u003c\/strong\u003efirst with ozonated water and again with ultraviolet light.\u003c\/p\u003e\n\u003cp data-start=\"1468\" data-end=\"1824\"\u003eFermentation occurs in two precise stages. The first is a \u003cstrong data-start=\"1526\" data-end=\"1570\"\u003e52-hour anaerobic fermentation in cherry\u003c\/strong\u003e at 18°C, inoculated with carefully selected yeast cultures. During this stage, the \u003cstrong data-start=\"1654\" data-end=\"1679\"\u003emucilage is collected\u003c\/strong\u003e and later reintroduced in the second fermentation. Once de-pulped, the coffee enters a \u003cstrong data-start=\"1767\" data-end=\"1813\"\u003e48-hour anaerobic fermentation in mucilage\u003c\/strong\u003e at 21°C.\u003c\/p\u003e\n\u003cp data-start=\"1826\" data-end=\"2232\"\u003eAfter fermentation, Wilton applies his signature \u003cstrong data-start=\"1875\" data-end=\"1900\"\u003ethermal shock washing\u003c\/strong\u003e—first rinsing the coffee with water at 40°C, then immediately cooling it with water at 12°C. This rapid change in temperature helps to lock in volatile aromatics and accentuate sweetness. Finally, the coffee is \u003cstrong data-start=\"2112\" data-end=\"2134\"\u003edried for 36 hours\u003c\/strong\u003e: the first 12 hours at 40°C and the remaining 24 at 35°C, achieving desired moisture stability.\u003c\/p\u003e\n\u003ch3 data-start=\"2234\" data-end=\"2254\"\u003e\u003cstrong data-start=\"2238\" data-end=\"2252\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2255\" data-end=\"2745\"\u003eThis Pink Bourbon is Wilton’s hallmark creation—a masterclass in controlled fermentation and flavour design. The cup is \u003cstrong data-start=\"2375\" data-end=\"2412\"\u003evibrant, tropical, and expressive\u003c\/strong\u003e, balancing juicy sweetness with the lively tang of fruit acidity. Expect \u003cstrong data-start=\"2486\" data-end=\"2509\"\u003epassion fruit candy\u003c\/strong\u003e, \u003cstrong data-start=\"2511\" data-end=\"2529\"\u003epeach iced tea\u003c\/strong\u003e, and \u003cstrong data-start=\"2535\" data-end=\"2553\"\u003elemon meringue\u003c\/strong\u003e, all lifted by a subtle, hoppy character reminiscent of \u003cstrong data-start=\"2610\" data-end=\"2635\"\u003eMosaic or Galaxy hops\u003c\/strong\u003e. As it cools, the cup opens beautifully, revealing notes of \u003cb\u003elemon meringue!\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"2747\" data-end=\"2768\"\u003e\u003cstrong data-start=\"2751\" data-end=\"2766\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2769\" data-end=\"2850\"\u003e🍑 Peach Iced Tea\u003cbr data-start=\"2786\" data-end=\"2789\"\u003e🍋 Lemon Meringue\u003cbr data-start=\"2806\" data-end=\"2809\"\u003e🍈 Passion Fruit Candy\u003cbr data-start=\"2831\" data-end=\"2834\"\u003e🌿 Mosaic Hops\u003c\/p\u003e\n\u003ch3 data-start=\"2852\" data-end=\"2876\"\u003e\u003cstrong data-start=\"2856\" data-end=\"2874\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2877\" data-end=\"3191\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA perfect synthesis of \u003cstrong data-start=\"2900\" data-end=\"2929\"\u003escience and craftsmanship\u003c\/strong\u003e, this lot represents everything that makes Granja Paraíso 92 so exciting. Wilton’s thermal shock process pushes the boundaries of flavour while maintaining clarity, sweetness, and balance—proof that precision and passion can coexist beautifully in a single cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56480567165302,"sku":"B\u0026W-WILTON-PINKBOURBON","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WiltonBenitezPinkBourbon_Online2025_4x_97e41459-d3bb-4fc4-8ef7-4884d898d366.png?v=1760773216"},{"product_id":"black-white-the-traditional-dark-roast","title":"Black \u0026 White - The Traditional - Dark Roast","description":"\u003ch3 data-end=\"25\" data-start=\"0\"\u003e\u003cstrong data-end=\"23\" data-start=\"4\"\u003eTHE TRADITIONAL\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"172\" data-start=\"26\"\u003e\u003cstrong data-end=\"36\" data-start=\"26\"\u003eRoast:\u003c\/strong\u003e Dark\u003cbr data-end=\"44\" data-start=\"41\"\u003e\u003cstrong data-end=\"55\" data-start=\"44\"\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr data-end=\"67\" data-start=\"64\"\u003e\u003cstrong data-end=\"79\" data-start=\"67\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"89\" data-start=\"86\"\u003e\u003cstrong data-end=\"104\" data-start=\"89\"\u003eComponents:\u003c\/strong\u003e Mixed Varietals from Las Nubes, Colombia\u003cbr data-end=\"127\" data-start=\"124\"\u003e\u003cstrong data-end=\"137\" data-start=\"127\"\u003eNotes:\u003c\/strong\u003e Dark Chocolate, Cherry, Marzipan\u003c\/p\u003e\n\u003ch3 data-end=\"201\" data-start=\"174\"\u003e\u003cstrong data-end=\"199\" data-start=\"178\"\u003eABOUT THIS COFFEE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"497\" data-start=\"202\"\u003e\u003cem data-end=\"219\" data-start=\"202\"\u003eThe Traditional\u003c\/em\u003e was created to celebrate every end of the roast spectrum - from the lightest and brightest to the darkest and most comforting. This coffee represents our darkest offering at B\u0026amp;W, crafted for those who appreciate depth, warmth, and a classic cup that still honours its origin.\u003c\/p\u003e\n\u003cp data-end=\"853\" data-start=\"499\"\u003eSourced ethically and roasted with precision, this coffee preserves the integrity of its Colombian roots while embracing the rich, developed flavours that come with a darker roast. Achieving this balance - maintaining \u003cstrong data-end=\"735\" data-start=\"717\"\u003eorigin clarity\u003c\/strong\u003e while revealing \u003cstrong data-end=\"778\" data-start=\"752\"\u003eroast-driven sweetness\u003c\/strong\u003e - is no easy task, but we believe \u003cem data-end=\"830\" data-start=\"813\"\u003eThe Traditional\u003c\/em\u003e does it beautifully.\u003c\/p\u003e\n\u003cp data-end=\"1025\" data-start=\"855\"\u003eIf you usually reach for a dark roast at the grocery store, we invite you to experience our take on that familiar comfort - a cup that’s both approachable and elevated.\u003c\/p\u003e\n\u003ch3 data-end=\"1048\" data-start=\"1027\"\u003e\u003cstrong data-end=\"1046\" data-start=\"1031\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1233\" data-start=\"1049\"\u003e🍫 \u003cstrong data-end=\"1070\" data-start=\"1052\"\u003eDark Chocolate\u003c\/strong\u003e — smooth, velvety, and grounding.\u003cbr data-end=\"1107\" data-start=\"1104\"\u003e🍒 \u003cstrong data-end=\"1120\" data-start=\"1110\"\u003eCherry\u003c\/strong\u003e — adding a gentle brightness and depth.\u003cbr data-end=\"1163\" data-start=\"1160\"\u003e🌰 \u003cstrong data-end=\"1178\" data-start=\"1166\"\u003eMarzipan\u003c\/strong\u003e — a nutty, sweet finish that rounds out the profile.\u003c\/p\u003e\n\u003ch3 data-end=\"1259\" data-start=\"1235\"\u003e\u003cstrong data-end=\"1257\" data-start=\"1239\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1462\" data-start=\"1260\"\u003eBecause good coffee should be for everyone. Whether you’re new to specialty or a seasoned taster, \u003cem data-end=\"1375\" data-start=\"1358\"\u003eThe Traditional\u003c\/em\u003e is a reminder that dark doesn’t mean dull.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz) \/ July 13th","offer_id":56480585908598,"sku":"B\u0026W-TRADITIONAL-340-JUL13","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TheTRaditional_CardONline_3x-100.jpg?v=1760773607"},{"product_id":"black-white-jhonatan-gasca-thermal-shock-pacamara","title":"Black \u0026 White - Jhonatan Gasca - Thermal Shock Pacamara","description":"\u003cp data-end=\"494\" data-start=\"0\"\u003e\u003cstrong data-end=\"21\" data-start=\"0\"\u003e\u003cstrong data-end=\"2453\" data-start=\"2443\"\u003eOrigin\u003c\/strong\u003e: \u003c\/strong\u003eBruselas, Huila, Colombia\u003cstrong data-end=\"21\" data-start=\"0\"\u003e\u003cbr data-end=\"2483\" data-start=\"2480\"\u003e\u003cstrong data-end=\"2495\" data-start=\"2483\"\u003eProducer\u003c\/strong\u003e: \u003c\/strong\u003eJhonatan Gasca Serna\u003cstrong data-end=\"21\" data-start=\"0\"\u003e\u003cbr data-end=\"2520\" data-start=\"2517\"\u003e\u003cstrong data-end=\"2528\" data-start=\"2520\"\u003eFarm\u003c\/strong\u003e: \u003c\/strong\u003eZarza\u003cstrong data-end=\"21\" data-start=\"0\"\u003e\u003cbr data-end=\"2538\" data-start=\"2535\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"2549\" data-start=\"2538\"\u003eVariety\u003c\/strong\u003e: \u003c\/strong\u003ePacamara\u003cstrong data-end=\"21\" data-start=\"0\"\u003e\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e\u003cstrong data-end=\"2573\" data-start=\"2562\"\u003eProcess\u003c\/strong\u003e: \u003c\/strong\u003eThermal Shock Washed\u003cstrong data-end=\"21\" data-start=\"0\"\u003e\u003cbr data-end=\"2598\" data-start=\"2595\"\u003e\u003cstrong data-end=\"2611\" data-start=\"2598\"\u003eElevation\u003c\/strong\u003e: \u003c\/strong\u003e1750 MASL\u003cstrong data-end=\"21\" data-start=\"0\"\u003e\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003cbr data-end=\"24\" data-start=\"21\"\u003eJhonatan Gasca’s journey into coffee is a story of perseverance and passion. In 2010, he set out to become a professional footballer — but when that dream didn’t pan out, he turned his attention to his family’s coffee farm. After graduating from the Colombian National Technical Institute, Jhonatan began experimenting with fermentation methods. The early years were tough — his first attempts failed to impress buyers, and after several rejections, he nearly gave up.\u003c\/p\u003e\n\u003cp data-end=\"977\" data-start=\"496\"\u003eEverything changed in \u003cstrong data-end=\"526\" data-start=\"518\"\u003e2018\u003c\/strong\u003e, when friends from \u003cstrong data-end=\"559\" data-start=\"546\"\u003eEl Diviso\u003c\/strong\u003e and \u003cstrong data-end=\"578\" data-start=\"564\"\u003eLas Flores\u003c\/strong\u003e encouraged him to give it another go. With their guidance and support from \u003cstrong data-end=\"669\" data-start=\"654\"\u003eLohas Beans\u003c\/strong\u003e, Jhonatan rediscovered his drive — this time armed with sharper skills and renewed purpose. Today, he is recognised as one of Colombia’s most exciting young innovators in coffee processing. This \u003cstrong data-end=\"877\" data-start=\"865\"\u003ePacamara\u003c\/strong\u003e lot is a testament to his resilience and dedication, and we’re thrilled to feature it once again.\u003c\/p\u003e\n\u003cp data-end=\"1383\" data-start=\"979\"\u003e\u003cstrong data-end=\"1000\" data-start=\"979\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003cbr data-end=\"1003\" data-start=\"1000\"\u003eRipe coffee cherries are first placed in \u003cstrong data-end=\"1076\" data-start=\"1044\"\u003e200-litre fermentation tanks\u003c\/strong\u003e filled with water to remove floaters and impurities. After draining, Jhonatan hand-sorts the cherries once more for quality and uniformity. The sorted cherries are then \u003cstrong data-end=\"1284\" data-start=\"1246\"\u003eoxidised in open bags for 48 hours\u003c\/strong\u003e, developing depth and sweetness before being sealed for \u003cstrong data-end=\"1380\" data-start=\"1341\"\u003e150 hours of anaerobic fermentation\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1891\" data-start=\"1385\"\u003eDuring this stage, lactic acid bacteria and other microorganisms feed on the sugars within the mucilage, intensifying the coffee’s fruit-forward character. Once fermentation is complete, the cherries undergo a \u003cstrong data-end=\"1622\" data-start=\"1595\"\u003e“thermal shock” washing\u003c\/strong\u003e: hot water at 50°C opens the bean’s pores and halts microbial activity, followed immediately by a cold rinse at 20°C to seal the flavours in place. Finally, the coffee is \u003cstrong data-end=\"1840\" data-start=\"1794\"\u003edried on raised African beds for two weeks\u003c\/strong\u003e, closely monitored for temperature and humidity.\u003c\/p\u003e\n\u003cp data-end=\"2341\" data-start=\"1893\"\u003e\u003cstrong data-end=\"1907\" data-start=\"1893\"\u003eTAKE A SIP\u003c\/strong\u003e\u003cbr data-end=\"1910\" data-start=\"1907\"\u003eThis is a coffee that blurs the lines between \u003cstrong data-end=\"1967\" data-start=\"1956\"\u003enatural\u003c\/strong\u003e and \u003cstrong data-end=\"1982\" data-start=\"1972\"\u003ewashed\u003c\/strong\u003e processing — juicy, sweet, and clean, with both precision and playfulness in the cup. The aroma opens with \u003cstrong data-end=\"2116\" data-start=\"2090\"\u003echerry blossom florals\u003c\/strong\u003e, followed by a burst of \u003cstrong data-end=\"2159\" data-start=\"2141\"\u003epeach iced tea\u003c\/strong\u003e brightness. As it cools, it deepens into notes of \u003cstrong data-is-only-node=\"\" data-end=\"2231\" data-start=\"2210\"\u003eraspberry ganache\u003c\/strong\u003e and \u003cstrong data-end=\"2262\" data-start=\"2236\"\u003edark chocolate truffle\u003c\/strong\u003e — red fruit and sweetness in perfect harmony, without any overwhelming funk.\u003c\/p\u003e\n\u003cp data-end=\"2441\" data-start=\"2343\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"15\" data-start=\"0\"\u003eTASTES LIKE\u003c\/strong\u003e\u003cbr data-end=\"18\" data-start=\"15\"\u003e🌸 \u003cstrong data-end=\"39\" data-start=\"21\"\u003eCherry Blossom\u003c\/strong\u003e – delicate and aromatic florals that open the cup with elegance\u003cbr data-end=\"106\" data-start=\"103\"\u003e🍑 \u003cstrong data-end=\"122\" data-start=\"109\"\u003ePeach Tea\u003c\/strong\u003e – bright, refreshing, and softly sweet with a silky texture\u003cbr data-end=\"185\" data-start=\"182\"\u003e🍫 \u003cstrong data-end=\"209\" data-start=\"188\"\u003eChocolate Ganache\u003c\/strong\u003e – rich and smooth, adding depth and a creamy sweetness\u003cbr data-end=\"267\" data-start=\"264\"\u003e🍓 \u003cstrong data-end=\"283\" data-start=\"270\"\u003eRaspberry\u003c\/strong\u003e – juicy, vibrant red fruit acidity that ties everything together beautifully\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz) \/ September 17th","offer_id":58808004870518,"sku":"B\u0026W-GASCA-PACAMARA-SEP17","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JhonatanGasca_ThermalShockPacamara_brewcard2025_4x_f6935316-ef1a-4577-bfcc-641c2a3beb17.webp?v=1761925370"},{"product_id":"black-white-holiday-blend-tis-the-season-2025","title":"Black \u0026 White - Holiday Blend - 'Tis The Season 2025","description":"\u003cp data-end=\"24\" data-start=\"0\"\u003e\u003cstrong data-end=\"22\" data-start=\"0\"\u003eHoliday Blend 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"233\" data-start=\"26\"\u003e\u003cstrong data-end=\"50\" data-start=\"26\"\u003eCountries of Origin:\u003c\/strong\u003e Kenya · Colombia · Costa Rica\u003cbr data-end=\"83\" data-start=\"80\"\u003e\u003cstrong data-end=\"97\" data-start=\"83\"\u003eProducers:\u003c\/strong\u003e Smallholders in Ushirika, Kenya · Huver Castillo · Esteban Zamora\u003cbr data-end=\"166\" data-start=\"163\"\u003e\u003cstrong data-end=\"178\" data-start=\"166\"\u003eProcess:\u003c\/strong\u003e Mixed (Washed \u0026amp; Co-Fermented)\u003cbr data-end=\"211\" data-start=\"208\"\u003e\u003cstrong data-end=\"225\" data-start=\"211\"\u003eVarieties:\u003c\/strong\u003e Mixed\u003c\/p\u003e\n\u003cp data-end=\"470\" data-start=\"240\"\u003e\u003cstrong data-end=\"259\" data-start=\"240\"\u003e’Tis the Season\u003c\/strong\u003e\u003cbr data-end=\"262\" data-start=\"259\"\u003eEvery year, our \u003cstrong data-end=\"295\" data-start=\"278\"\u003eHoliday Blend\u003c\/strong\u003e is the most anticipated release of the season—a big, warm, liquid hug to our longtime supporters and an enthusiastic high five to new friends joining us for the first time.\u003c\/p\u003e\n\u003cp data-end=\"875\" data-start=\"472\"\u003eThis year has been heavy for many of us—from uncertainty in the world to the emotional weight of the season itself—and while coffee can’t fix everything, we truly believe in its ability to \u003cstrong data-end=\"686\" data-start=\"661\"\u003ebring people together\u003c\/strong\u003e. Whether shared with family, friends, or even in quiet moments alone, a good cup of coffee can spark comfort, connection, and hope—the kind of twinkling warmth that defines the holidays.\u003c\/p\u003e\n\u003cp data-end=\"1021\" data-start=\"877\"\u003eFor every bag sold, \u003cstrong\u003eB\u0026amp;W will donate \u003c\/strong\u003e\u003cstrong data-end=\"974\" data-start=\"897\"\u003e$1 to the Food Bank of Central and Eastern North Carolina\u003c\/strong\u003e, helping us spread that warmth even further.\u003c\/p\u003e\n\u003cp data-end=\"1225\" data-start=\"1028\"\u003e\u003cstrong data-end=\"1046\" data-start=\"1028\"\u003eFa La La La La\u003c\/strong\u003e\u003cbr data-end=\"1049\" data-start=\"1046\"\u003eThis year’s Holiday Blend beautifully balances \u003cstrong data-end=\"1122\" data-start=\"1096\"\u003ecomfort and complexity\u003c\/strong\u003e, combining three unique coffees that harmonize into something festive, sweet, and deeply satisfying:\u003c\/p\u003e\n\u003cul data-end=\"1493\" data-start=\"1227\"\u003e\n\u003cli data-end=\"1301\" data-start=\"1227\"\u003e\n\u003cp data-end=\"1301\" data-start=\"1229\"\u003e\u003cstrong data-end=\"1254\" data-start=\"1229\"\u003e50% Ushirika – Kenya:\u003c\/strong\u003e Adds structure, sweetness, and subtle spice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1395\" data-start=\"1302\"\u003e\n\u003cp data-end=\"1395\" data-start=\"1304\"\u003e\u003cstrong data-end=\"1338\" data-start=\"1304\"\u003e25% Huver Castillo – Colombia:\u003c\/strong\u003e Brings red berry brightness and soft fruit complexity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1493\" data-start=\"1396\"\u003e\n\u003cp data-end=\"1493\" data-start=\"1398\"\u003e\u003cstrong data-end=\"1434\" data-start=\"1398\"\u003e25% Esteban Zamora – Costa Rica:\u003c\/strong\u003e Cinnamon co-fermented lot that adds cozy, spiced warmth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1606\" data-start=\"1495\"\u003eTogether, they create a cup that feels like a celebration—layered and comforting, yet effortlessly drinkable.\u003c\/p\u003e\n\u003cp data-end=\"1914\" data-start=\"1613\"\u003e\u003cstrong data-end=\"1631\" data-start=\"1613\"\u003eSip the Season\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1634\" data-start=\"1631\"\u003eSweet and spiced like \u003cstrong data-end=\"1674\" data-start=\"1656\"\u003ecinnamon sugar\u003c\/strong\u003e, this blend unfolds with nostalgic red fruit notes that call to mind \u003cstrong data-end=\"1778\" data-start=\"1744\"\u003echerry cobbler and holiday pie\u003c\/strong\u003e. As it cools, smooth tones of \u003cstrong data-end=\"1851\" data-start=\"1809\"\u003emilk chocolate and toasted marshmallow\u003c\/strong\u003e emerge, reminiscent of \u003cstrong data-end=\"1911\" data-start=\"1875\"\u003efreshly made s’mores by the fire\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2058\" data-start=\"1916\"\u003eIt’s warm, inviting, and endlessly comforting—perfect black or with cream and sugar—and crafted for everyone to enjoy around the same table.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2160\" data-start=\"2065\"\u003e\u003cstrong data-end=\"2081\" data-start=\"2065\"\u003eTastes Like:\u003c\/strong\u003e 🌰 Cinnamon Sugar · 🍒 Cherry Cobbler ·🪵 Toasted Marshmallow · 🍫 Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56616179270006,"sku":"B\u0026W-HOLIDAYBLEND-2025","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/2025_HolidayBlendTistheseason_online_4x_0a01e720-f55d-450c-970a-7d4e7b521a67.png?v=1762595495"},{"product_id":"black-white-lica-torres-black-cherry-gesha","title":"Black \u0026 White - Lica Torres – Black Cherry Gesha","description":"\u003cp data-start=\"0\" data-end=\"451\"\u003e\u003cstrong data-start=\"0\" data-end=\"21\"\u003eLica Torres – Black Cherry Co-Fermented, Natural Gesha\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"21\" data-end=\"24\"\u003eNestled at the foot of Chirripó Volcano, the three-hectare farm owned by \u003cstrong data-start=\"97\" data-end=\"127\"\u003eLica Torres and his family\u003c\/strong\u003e is one of only a few such courageous endeavours in \u003cstrong data-start=\"179\" data-end=\"189\"\u003eBrunca\u003c\/strong\u003e, the southernmost coffee-growing region in \u003cstrong data-start=\"233\" data-end=\"247\"\u003eCosta Rica\u003c\/strong\u003e. Conditions there aren't exactly idyllic—the soil is rocky, the incline steep, and the weather is often either a little too hot or a little too cold to grow any particular crop with tremendous success.\u003c\/p\u003e\n\u003cp data-start=\"453\" data-end=\"1009\"\u003eLica’s father initially planted pine trees on the land, but farming wood is a slow process that doesn’t yield returns for many years. Always observant, Lica began to notice neighbouring families experimenting with coffee cultivation and, in 2020, he decided to take a risk. He planted a new hybrid variety called \u003cstrong data-start=\"766\" data-end=\"777\"\u003eMilenio\u003c\/strong\u003e, which was gaining attention for its success at lower altitudes in Brunca. Encouraged by early results, he continued to plant more coffee—eventually turning his sights toward more delicate, high-altitude varieties like \u003cstrong data-start=\"997\" data-end=\"1006\"\u003eGesha\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1011\" data-end=\"1381\"\u003eToday, Lica’s farm is a beacon of innovation and determination, and his success in both coffee cultivation and processing has made him one of the most exciting producers in southern Costa Rica. Among his many innovations, the \u003cstrong data-start=\"1237\" data-end=\"1262\"\u003eBlack Cherry protocol\u003c\/strong\u003e—a complex and demanding processing method developed with the \u003cstrong data-start=\"1324\" data-end=\"1354\"\u003eCerro Buena Vista Wet Mill\u003c\/strong\u003e—has become his hallmark.\u003c\/p\u003e\n\u003cp data-start=\"1388\" data-end=\"1809\"\u003e\u003cstrong data-start=\"1388\" data-end=\"1409\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1409\" data-end=\"1412\"\u003eThe \u003cstrong data-start=\"1416\" data-end=\"1432\"\u003eBlack Cherry\u003c\/strong\u003e process is an original creation of the Torres family, meticulously refined and executed with near-scientific precision. As in traditional natural processing, ripe cherries are handpicked and brought to the mill. However, Lica allows the cherries to hang on the tree slightly longer—past peak ripeness—developing a darker hue and deeper sugars, hence the name \u003cem data-start=\"1792\" data-end=\"1806\"\u003eBlack Cherry\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1811\" data-end=\"2323\"\u003eAt the wet mill, the cherries are placed in \u003cstrong data-start=\"1855\" data-end=\"1886\"\u003epropylene bags for 24 hours\u003c\/strong\u003e, beginning the first stage of fermentation. Afterward, they are spread on \u003cstrong data-start=\"1961\" data-end=\"1976\"\u003eraised beds\u003c\/strong\u003e to dry slowly until the parchment reaches \u003cstrong data-start=\"2019\" data-end=\"2046\"\u003e15–20% moisture content\u003c\/strong\u003e. At that point, the cherries are re-collected and sealed in \u003cstrong data-start=\"2107\" data-end=\"2138\"\u003eplastic bags for seven days\u003c\/strong\u003e, where slow, controlled fermentation continues at cool temperatures. Finally, they are returned to \u003cstrong data-start=\"2238\" data-end=\"2257\"\u003econcrete patios\u003c\/strong\u003e to finish drying until the final moisture level reaches 10–11%.\u003c\/p\u003e\n\u003cp data-start=\"2325\" data-end=\"2461\"\u003eThis method enhances sweetness and body while maintaining bright fruit acidity and layered complexity—a true hallmark of Lica’s craft.\u003c\/p\u003e\n\u003cp data-start=\"2468\" data-end=\"2735\"\u003e\u003cstrong data-start=\"2468\" data-end=\"2482\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"2482\" data-end=\"2485\"\u003eEvery year, \u003cstrong data-start=\"2497\" data-end=\"2516\"\u003eDon Lica Torres\u003c\/strong\u003e delivers a remarkably distinct flavour profile through his careful and intentional Black Cherry process. But this year’s lot is particularly exciting—\u003cstrong data-start=\"2667\" data-end=\"2678\"\u003ea Gesha\u003c\/strong\u003e, processed using the same method \u003cem data-start=\"2712\" data-end=\"2732\"\u003eexclusively for us\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2737\" data-end=\"3091\"\u003eThe result is extraordinary: a cup that balances high-impact fermentation flavours with the delicate grace of the Gesha variety. Expect the signature Black Cherry richness—\u003cstrong data-start=\"2909\" data-end=\"2928\"\u003ecooked cherries\u003c\/strong\u003e, \u003cstrong data-start=\"2930\" data-end=\"2953\"\u003eorange zest acidity\u003c\/strong\u003e, and \u003cstrong data-start=\"2959\" data-end=\"2989\"\u003ecraft dark chocolate depth\u003c\/strong\u003e—intertwined with the \u003cstrong data-start=\"3011\" data-end=\"3030\"\u003efloral elegance\u003c\/strong\u003e Gesha is famous for, reminiscent of \u003cstrong data-start=\"3067\" data-end=\"3088\"\u003efresh rose petals\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3093\" data-end=\"3220\"\u003eThis coffee is expressive, layered, and full of life—a perfect example of how innovation and terroir can coexist beautifully.\u003c\/p\u003e\n\u003cp data-start=\"3227\" data-end=\"3412\"\u003e\u003cstrong data-start=\"3227\" data-end=\"3238\"\u003eOrigin:\u003c\/strong\u003e Rivas, Brunca, Costa Rica\u003cbr data-start=\"3264\" data-end=\"3267\"\u003e\u003cstrong data-start=\"3267\" data-end=\"3280\"\u003eProducer:\u003c\/strong\u003e Don Lica Torres\u003cbr data-start=\"3296\" data-end=\"3299\"\u003e\u003cstrong data-start=\"3299\" data-end=\"3308\"\u003eFarm:\u003c\/strong\u003e Cerro Buena Vista\u003cbr data-start=\"3326\" data-end=\"3329\"\u003e\u003cstrong data-start=\"3329\" data-end=\"3341\"\u003eProcess:\u003c\/strong\u003e Black Cherry Natural\u003cbr data-start=\"3362\" data-end=\"3365\"\u003e\u003cstrong data-start=\"3365\" data-end=\"3377\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr data-start=\"3383\" data-end=\"3386\"\u003e\u003cstrong data-start=\"3386\" data-end=\"3400\"\u003eElevation:\u003c\/strong\u003e 1500 MASL\u003c\/p\u003e\n\u003cp data-start=\"3414\" data-end=\"3495\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"3414\" data-end=\"3430\"\u003eTastes Like:\u003c\/strong\u003e 🌹 Rose · 🍒 Cooked Cherry · 🍊 Orange Zest · 🍫 Craft Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56616198668662,"sku":"B\u0026W-LICATORRES-CHERRYGESHA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LicaTorres_BlackCherryGeshaonlinecard2025_4x_ebcebeb8-982e-4a85-ace8-bf373b20ac63.png?v=1762595665"},{"product_id":"black-white-jhoan-vergara-pink-bourbon","title":"Black \u0026 White - Jhoan Vergara - Pink Bourbon","description":"\u003cp data-end=\"540\" data-start=\"0\"\u003e\u003cstrong data-end=\"21\" data-start=\"0\"\u003eJhoan Vergara - Pink Bourbon\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"24\" data-start=\"21\"\u003eAt \u003cstrong data-end=\"47\" data-start=\"27\"\u003eFinca Las Flores\u003c\/strong\u003e in Acevedo, Huila, the story of the \u003cstrong data-end=\"102\" data-start=\"84\"\u003eVergara family\u003c\/strong\u003e is one of generational passion and relentless innovation. Jhoan Vergara’s parents, \u003cstrong data-end=\"223\" data-start=\"186\"\u003eEdilberto Vergara and Nubia Ayure\u003c\/strong\u003e, planted their first coffee trees in 1990, building a legacy that their five children would grow up immersed in. From an early age, Jhoan showed a deep fascination with coffee—so much so that he left high school at just 15 to attend \u003cstrong data-end=\"465\" data-start=\"457\"\u003eSENA\u003c\/strong\u003e, Colombia’s national training institution for aspiring coffee producers.\u003c\/p\u003e\n\u003cp data-end=\"995\" data-start=\"542\"\u003eSince then, Jhoan has worked alongside his brothers \u003cstrong data-end=\"614\" data-start=\"594\"\u003eCarlos and Diego\u003c\/strong\u003e, helping transform Finca Las Flores into one of Colombia’s most respected and forward-thinking farms. Together, they’ve mastered complex post-harvest methods—particularly \u003cstrong data-end=\"814\" data-start=\"786\"\u003ethermal shock processing\u003c\/strong\u003e—which has become something of a hallmark of the farm. Today, Las Flores stands as a model of \u003cstrong data-end=\"954\" data-start=\"908\"\u003esustainability, innovation, and excellence\u003c\/strong\u003e, renowned throughout Huila and beyond.\u003c\/p\u003e\n\u003cp data-end=\"1156\" data-start=\"1002\"\u003e\u003cstrong data-end=\"1023\" data-start=\"1002\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1026\" data-start=\"1023\"\u003eFor this lot, Jhoan applied a meticulous \u003cstrong data-end=\"1104\" data-start=\"1067\"\u003emulti-stage fermentation protocol\u003c\/strong\u003e that perfectly balances precision and creativity.\u003c\/p\u003e\n\u003cp data-end=\"1763\" data-start=\"1158\"\u003eThe process begins with \u003cstrong data-end=\"1207\" data-start=\"1182\"\u003ewhole coffee cherries\u003c\/strong\u003e being fermented anaerobically for \u003cstrong data-end=\"1254\" data-start=\"1242\"\u003e36 hours\u003c\/strong\u003e, followed by a \u003cstrong data-end=\"1291\" data-start=\"1270\"\u003e12-hour oxidation\u003c\/strong\u003e stage that builds complexity. The cherries are then \u003cstrong data-end=\"1357\" data-start=\"1344\"\u003ede-pulped\u003c\/strong\u003e and placed into sealed tanks for a \u003cstrong data-end=\"1434\" data-start=\"1393\"\u003esecond 36-hour anaerobic fermentation\u003c\/strong\u003e. Once the desired profile is achieved, the coffee undergoes \u003cstrong data-end=\"1512\" data-start=\"1495\"\u003ethermal shock\u003c\/strong\u003e—a rapid 30-minute wash in clean water at \u003cstrong data-end=\"1562\" data-start=\"1554\"\u003e50°C\u003c\/strong\u003e—a technique designed to “lock in” the bright acidity and preserve delicate aromatics. Finally, the coffee is \u003cstrong data-end=\"1707\" data-start=\"1672\"\u003edried in dehumidifying machines\u003c\/strong\u003e until it reaches a stable \u003cstrong data-end=\"1760\" data-start=\"1734\"\u003e10.2% moisture content\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1888\" data-start=\"1765\"\u003eThe result is a pristine, expressive coffee that showcases both Jhoan’s technical skill and the terroir’s natural beauty.\u003c\/p\u003e\n\u003cp data-end=\"2327\" data-start=\"1895\"\u003e\u003cstrong data-end=\"1909\" data-start=\"1895\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1912\" data-start=\"1909\"\u003eThough Jhoan is known for his innovative processing methods, this lot surprised us with its \u003cstrong data-end=\"2025\" data-start=\"2004\"\u003eelegant restraint\u003c\/strong\u003e. It’s \u003cstrong data-end=\"2071\" data-start=\"2032\"\u003eclean, refined, and varietally true\u003c\/strong\u003e, with a fragrant floral presence reminiscent of \u003cstrong data-end=\"2133\" data-start=\"2120\"\u003egardenias\u003c\/strong\u003e, and a \u003cstrong data-end=\"2169\" data-start=\"2141\"\u003esweetness like raw honey\u003c\/strong\u003e. The cup unfolds with notes of \u003cstrong data-end=\"2216\" data-start=\"2201\"\u003ewhite peach\u003c\/strong\u003e and \u003cstrong data-end=\"2245\" data-start=\"2221\"\u003estone fruit delicacy\u003c\/strong\u003e, balanced by a \u003cstrong data-end=\"2289\" data-start=\"2261\"\u003ecrisp, wine-like acidity\u003c\/strong\u003e evocative of a \u003cstrong data-end=\"2324\" data-start=\"2305\"\u003eSauvignon Blanc\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2440\" data-start=\"2329\"\u003eIt’s a stunning representation of what’s possible when tradition and experimentation meet in perfect harmony.\u003c\/p\u003e\n\u003cp data-end=\"2624\" data-start=\"2447\"\u003e\u003cstrong data-end=\"2458\" data-start=\"2447\"\u003eOrigin:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003cbr data-end=\"2486\" data-start=\"2483\"\u003e\u003cstrong data-end=\"2499\" data-start=\"2486\"\u003eProducer:\u003c\/strong\u003e Jhoan Vergara\u003cbr data-end=\"2516\" data-start=\"2513\"\u003e\u003cstrong data-end=\"2525\" data-start=\"2516\"\u003eFarm:\u003c\/strong\u003e Las Flores\u003cbr data-end=\"2539\" data-start=\"2536\"\u003e\u003cstrong data-end=\"2551\" data-start=\"2539\"\u003eProcess:\u003c\/strong\u003e Advanced Washed\u003cbr data-end=\"2570\" data-start=\"2567\"\u003e\u003cstrong data-end=\"2582\" data-start=\"2570\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr data-end=\"2598\" data-start=\"2595\"\u003e\u003cstrong data-end=\"2612\" data-start=\"2598\"\u003eElevation:\u003c\/strong\u003e 1750 MASL\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2707\" data-start=\"2626\"\u003e\u003cstrong data-end=\"2642\" data-start=\"2626\"\u003eTastes Like:\u003c\/strong\u003e 🌸 Gardenia · 🍑 White Peach · 🍯 Raw Honey · 🍷 Sauvignon Blanc\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56616206696822,"sku":"B\u0026W-JHOAN-PINKBOURBON","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JhoanVergara_PinkBourbon_onlinecard_4x_af5008cb-7616-45a1-b765-f288e36743a0.png?v=1762595875"},{"product_id":"black-white-rodrigo-sanchez-passion-fruit-co-ferment","title":"Black \u0026 White - Rodrigo Sanchez - Passion Fruit Co-Ferment","description":"\u003cp data-end=\"519\" data-start=\"0\"\u003e\u003cstrong data-end=\"21\" data-start=\"0\"\u003eRodrigo Sanchez - Passion Fruit Co-Ferment Purple Caturra\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"24\" data-start=\"21\"\u003e\u003cstrong data-end=\"52\" data-start=\"24\"\u003eRodrigo Sánchez Valencia\u003c\/strong\u003e is a third-generation coffee farmer—but unlike his father and grandfather, Rodrigo grew up seeing coffee as more than just an agricultural product. For decades, his family cultivated coffee without ever thinking about its \u003cem data-end=\"288\" data-start=\"275\"\u003ecup profile\u003c\/em\u003e or how farming and processing could shape flavor. That changed dramatically in \u003cstrong data-end=\"376\" data-start=\"368\"\u003e2002\u003c\/strong\u003e, when Rodrigo participated in a local program designed to teach young coffee producers about \u003cstrong data-end=\"516\" data-start=\"470\"\u003ecupping, competitions, and quality scoring\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"903\" data-start=\"521\"\u003eThis experience transformed his understanding of coffee and set him on a lifelong mission to elevate quality at \u003cstrong data-end=\"654\" data-start=\"633\"\u003eFinca Monteblanco\u003c\/strong\u003e, his family’s farm in \u003cstrong data-end=\"709\" data-start=\"677\"\u003eLa Tacora, San Adolfo, Huila\u003c\/strong\u003e. Today, Rodrigo and his family are recognized as leaders in innovation and precision, pioneering experimental fermentation techniques that merge scientific curiosity with generational wisdom.\u003c\/p\u003e\n\u003cp data-end=\"1096\" data-start=\"910\"\u003e\u003cstrong data-end=\"931\" data-start=\"910\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"934\" data-start=\"931\"\u003eGet ready for a bit of coffee science. This \u003cstrong data-end=\"1022\" data-start=\"978\"\u003epassionfruit co-fermented Purple Caturra\u003c\/strong\u003e is one of Rodrigo’s most fascinating and carefully controlled projects.\u003c\/p\u003e\n\u003cp data-end=\"1461\" data-start=\"1098\"\u003eThe process starts with a \u003cstrong data-end=\"1203\" data-start=\"1124\"\u003e190-hour fermentation—not of the coffee cherries, but of a “mother culture”\u003c\/strong\u003e created on the farm, cultivated from micro-organisms found on Rodrigo’s own coffee trees. During this stage, \u003cstrong data-end=\"1326\" data-start=\"1313\"\u003e80 liters\u003c\/strong\u003e of culture are fed a mixture of \u003cstrong data-end=\"1398\" data-start=\"1359\"\u003eorange juice, mangoes, and molasses\u003c\/strong\u003e, which enhances sugar content and boosts microbial activity.\u003c\/p\u003e\n\u003cp data-end=\"1909\" data-start=\"1463\"\u003eOnce the culture is ready, \u003cstrong data-end=\"1514\" data-start=\"1490\"\u003eripe coffee cherries\u003c\/strong\u003e are harvested and floated to remove any defects. The cherries are \u003cstrong data-end=\"1591\" data-start=\"1581\"\u003epulped\u003c\/strong\u003e and then sealed inside \u003cstrong data-end=\"1644\" data-start=\"1615\"\u003e200-liter anaerobic tanks\u003c\/strong\u003e, where they ferment alongside that \u003cstrong data-end=\"1711\" data-start=\"1680\"\u003emango-fueled mother culture\u003c\/strong\u003e for \u003cstrong data-end=\"1729\" data-start=\"1716\"\u003e180 hours\u003c\/strong\u003e. After fermentation, the coffee is \u003cstrong data-end=\"1806\" data-start=\"1765\"\u003edried in direct sunlight for 2–3 days\u003c\/strong\u003e, then moved to shaded canopies for a \u003cstrong data-end=\"1866\" data-start=\"1844\"\u003e15–18 day slow dry\u003c\/strong\u003e until moisture stabilizes at \u003cstrong data-end=\"1906\" data-start=\"1896\"\u003e10–11%\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2055\" data-start=\"1911\"\u003eThis meticulous process allows for controlled flavor development—balancing expressive tropical fruit sweetness with cleanliness and structure.\u003c\/p\u003e\n\u003cp data-end=\"2399\" data-start=\"2062\"\u003e\u003cstrong data-end=\"2076\" data-start=\"2062\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"2079\" data-start=\"2076\"\u003eCo-fermented coffees often lean toward the wild and funky, but \u003cstrong data-end=\"2195\" data-start=\"2142\"\u003eRodrigo’s version is something entirely different\u003c\/strong\u003e—refined, elegant, and remarkably balanced. Because the fermentation relies on the \u003cstrong data-end=\"2311\" data-start=\"2278\"\u003eyeast that consumed the fruit\u003c\/strong\u003e, rather than the fruit pulp itself, the final cup is \u003cstrong data-end=\"2396\" data-start=\"2365\"\u003eclean, layered, and nuanced\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2710\" data-start=\"2401\"\u003eIn the cup, you’ll find the \u003cstrong data-end=\"2457\" data-start=\"2429\"\u003ebright tropical vibrancy\u003c\/strong\u003e of \u003cstrong data-end=\"2483\" data-start=\"2461\"\u003epassionfruit candy\u003c\/strong\u003e and \u003cstrong data-end=\"2503\" data-start=\"2488\"\u003emango lassi\u003c\/strong\u003e, followed by \u003cstrong data-end=\"2543\" data-start=\"2517\"\u003ejammy strawberry notes\u003c\/strong\u003e that add a comforting sweetness. As it cools, a creamy texture emerges, reminiscent of \u003cstrong data-end=\"2650\" data-start=\"2631\"\u003efruity milk tea\u003c\/strong\u003e, tying everything together in a smooth, indulgent finish.\u003c\/p\u003e\n\u003cp data-end=\"2807\" data-start=\"2712\"\u003eThis is a masterclass in controlled fermentation—scientific precision meeting sensory poetry.\u003c\/p\u003e\n\u003cp data-end=\"3011\" data-start=\"2814\"\u003e\u003cstrong data-end=\"2825\" data-start=\"2814\"\u003eOrigin:\u003c\/strong\u003e La Tacora, San Adolfo, Huila, Colombia\u003cbr data-end=\"2867\" data-start=\"2864\"\u003e\u003cstrong data-end=\"2880\" data-start=\"2867\"\u003eProducer:\u003c\/strong\u003e Rodrigo Sánchez\u003cbr data-end=\"2899\" data-start=\"2896\"\u003e\u003cstrong data-end=\"2908\" data-start=\"2899\"\u003eFarm:\u003c\/strong\u003e Finca Monteblanco\u003cbr data-end=\"2929\" data-start=\"2926\"\u003e\u003cstrong data-end=\"2941\" data-start=\"2929\"\u003eProcess:\u003c\/strong\u003e Co-Ferment\u003cbr data-end=\"2955\" data-start=\"2952\"\u003e\u003cstrong data-end=\"2967\" data-start=\"2955\"\u003eVariety:\u003c\/strong\u003e Purple Caturra\u003cbr data-end=\"2985\" data-start=\"2982\"\u003e\u003cstrong data-end=\"2999\" data-start=\"2985\"\u003eElevation:\u003c\/strong\u003e 1730 MASL\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"3102\" data-start=\"3013\"\u003e\u003cstrong data-end=\"3029\" data-start=\"3013\"\u003eTastes Like:\u003c\/strong\u003e 🍬 Passionfruit Candy · 🥭 Mango Lassi · 🍓 Strawberry Jam · 🫖 Milk Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56616216101238,"sku":"B\u0026W-RODRIGO-PASSIONFRUIT","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RodrigoSanchez_PassionFruit_onlinecard_4x_17c347e5-66df-48f1-a7eb-d8385c2512f1.png?v=1762596070"},{"product_id":"black-white-aricha-washed-landrace-ethiopia","title":"Black \u0026 White - Aricha - Washed Landrace - Ethiopia","description":"\u003cp data-start=\"0\" data-end=\"424\"\u003e\u003cstrong data-start=\"0\" data-end=\"21\"\u003eAricha - Washed Landrace - Ethiopia\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"21\" data-end=\"24\"\u003eThe \u003cstrong data-start=\"28\" data-end=\"54\"\u003eAricha Washing Station\u003c\/strong\u003e sits high in the heart of \u003cstrong data-start=\"81\" data-end=\"96\"\u003eYirgacheffe\u003c\/strong\u003e, Ethiopia’s legendary coffee-growing region, where lush forests, fertile volcanic soil, and generations of experienced farmers converge to produce some of the world’s most celebrated coffees. Yet, despite its ideal setting, Aricha nearly disappeared from the map a decade ago—abandoned, underfunded, and on the brink of ruin.\u003c\/p\u003e\n\u003cp data-start=\"426\" data-end=\"840\"\u003eThat changed in \u003cstrong data-start=\"442\" data-end=\"450\"\u003e2018\u003c\/strong\u003e, when \u003cstrong data-start=\"457\" data-end=\"474\"\u003eFaysel Abdosh\u003c\/strong\u003e, founder of \u003cstrong data-start=\"487\" data-end=\"503\"\u003eTesti Coffee\u003c\/strong\u003e, saw potential where others saw decay. With a deep belief in Yirgacheffe’s legacy, he purchased the dilapidated washing station and set out to restore it. After more than a year of dedicated work—rebuilding infrastructure, re-establishing relationships with local farmers, and implementing rigorous quality standards—Faysel succeeded.\u003c\/p\u003e\n\u003cp data-start=\"842\" data-end=\"1151\"\u003eWithin just a year, the reborn \u003cstrong data-start=\"873\" data-end=\"899\"\u003eAricha Washing Station\u003c\/strong\u003e began producing award-winning lots, celebrated for their exceptional clarity, complexity, and floral vibrancy. Today, Aricha stands as one of the shining stars of Yirgacheffe, known for delivering coffees that exemplify Ethiopia’s unmatched terroir.\u003c\/p\u003e\n\u003cp data-start=\"1158\" data-end=\"1453\"\u003e\u003cstrong data-start=\"1158\" data-end=\"1179\"\u003eTRUST THE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1179\" data-end=\"1182\"\u003eMicrolots from smallholder farmers in the \u003cstrong data-start=\"1224\" data-end=\"1244\"\u003eAricha community\u003c\/strong\u003e are delivered daily during harvest to the wet mill, where they are \u003cstrong data-start=\"1312\" data-end=\"1352\"\u003ehand-sorted for ripeness and quality\u003c\/strong\u003e. The cherries are then \u003cstrong data-start=\"1376\" data-end=\"1389\"\u003ede-pulped\u003c\/strong\u003e and processed using Ethiopia’s \u003cstrong data-start=\"1421\" data-end=\"1450\"\u003etraditional washed method\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1455\" data-end=\"1896\"\u003eAfter fermentation, the beans are thoroughly \u003cstrong data-start=\"1500\" data-end=\"1527\"\u003ewashed with clean water\u003c\/strong\u003e and \u003cstrong data-start=\"1532\" data-end=\"1565\"\u003espread on raised African beds\u003c\/strong\u003e to dry in the open sun. Throughout drying, workers regularly turn and cover the parchment to ensure even drying and to protect it from rain and midday heat. Once the coffee reaches its \u003cstrong data-start=\"1751\" data-end=\"1775\"\u003eideal moisture level\u003c\/strong\u003e, it is rested before export—preserving the delicate florals and sweet acidity that Yirgacheffe coffees are prized for.\u003c\/p\u003e\n\u003cp data-start=\"1903\" data-end=\"2324\"\u003e\u003cstrong data-start=\"1903\" data-end=\"1917\"\u003eTAKE A SIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1917\" data-end=\"1920\"\u003eThis lot is a \u003cstrong data-start=\"1934\" data-end=\"1971\"\u003equintessential washed Yirgacheffe\u003c\/strong\u003e—bright, elegant, and sweetly expressive. The cup opens with \u003cstrong data-start=\"2032\" data-end=\"2058\"\u003esoft, fragrant florals\u003c\/strong\u003e, followed by a lively acidity and a nostalgic \u003cstrong data-start=\"2105\" data-end=\"2131\"\u003elemon cookie sweetness\u003c\/strong\u003e. Midway through, a \u003cstrong data-start=\"2151\" data-end=\"2173\"\u003estone fruit nuance\u003c\/strong\u003e emerges—\u003cstrong data-start=\"2182\" data-end=\"2198\"\u003eyellow peach\u003c\/strong\u003e—adding both depth and a silky texture. The finish lingers with \u003cstrong data-start=\"2262\" data-end=\"2276\"\u003edark honey\u003c\/strong\u003e, balancing vibrancy and richness beautifully.\u003c\/p\u003e\n\u003cp data-start=\"2326\" data-end=\"2431\"\u003eIt’s a refined and classic Ethiopian cup—approachable yet intricate, comforting yet endlessly engaging.\u003c\/p\u003e\n\u003cp data-start=\"2438\" data-end=\"2694\"\u003e\u003cstrong data-start=\"2438\" data-end=\"2449\"\u003eOrigin:\u003c\/strong\u003e Yirgacheffe, Ethiopia\u003cbr data-start=\"2471\" data-end=\"2474\"\u003e\u003cstrong data-start=\"2474\" data-end=\"2487\"\u003eProducer:\u003c\/strong\u003e Various smallholders in the Aricha community\u003cbr data-start=\"2532\" data-end=\"2535\"\u003e\u003cstrong data-start=\"2535\" data-end=\"2555\"\u003eWashing Station:\u003c\/strong\u003e Aricha Washing Station (Testi Coffee)\u003cbr data-start=\"2593\" data-end=\"2596\"\u003e\u003cstrong data-start=\"2596\" data-end=\"2608\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"2615\" data-end=\"2618\"\u003e\u003cstrong data-start=\"2618\" data-end=\"2630\"\u003eVariety:\u003c\/strong\u003e Kurume, Wolisho, various landraces\u003cbr data-start=\"2665\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2668\" data-end=\"2682\"\u003eElevation:\u003c\/strong\u003e 1900 MASL\u003c\/p\u003e\n\u003cp data-start=\"2696\" data-end=\"2780\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2696\" data-end=\"2712\"\u003eTastes Like:\u003c\/strong\u003e 🌸 Soft Florals · 🍋 Lemon Cookie · 🍑 Yellow Peach · 🍯 Dark Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56616221475190,"sku":"B\u0026W-ARICHA-WASHED","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ArichaWashed_onlinecard_4x_7ae08c7a-79f6-462d-ac58-882a22b5033e.png?v=1762596361"},{"product_id":"black-white-the-future-spiced-orange","title":"Black \u0026 White - The Future - Spiced Orange","description":"\u003ch2 data-start=\"155\" data-end=\"193\"\u003e\u003cstrong data-start=\"158\" data-end=\"191\"\u003eTHE FUTURE — SPICED ORANGE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 data-start=\"194\" data-end=\"258\"\u003e\u003cem data-start=\"198\" data-end=\"258\"\u003eA seasonal blend inspired by spice, citrus, and nostalgia.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"2582\" data-end=\"2599\"\u003e\u003cstrong data-start=\"2586\" data-end=\"2597\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2600\" data-end=\"2777\"\u003e\u003cstrong data-start=\"2600\" data-end=\"2624\"\u003eCountries of Origin:\u003c\/strong\u003e Costa Rica \u0026amp; Colombia\u003cbr data-start=\"2646\" data-end=\"2649\"\u003e\u003cstrong data-start=\"2649\" data-end=\"2663\"\u003eProducers:\u003c\/strong\u003e Esteban Zamora • Jairo Arcila • Huver Castillo • Wilton Benitez\u003cbr data-start=\"2727\" data-end=\"2730\"\u003e\u003cstrong data-start=\"2730\" data-end=\"2742\"\u003eProcess:\u003c\/strong\u003e Various\u003cbr data-start=\"2750\" data-end=\"2753\"\u003e\u003cstrong data-start=\"2753\" data-end=\"2767\"\u003eVarieties:\u003c\/strong\u003e Various\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"2478\" data-start=\"2457\"\u003e\u003cstrong data-end=\"2476\" data-start=\"2461\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2575\" data-start=\"2479\"\u003e🍊 \u003cstrong data-end=\"2497\" data-start=\"2482\"\u003eOrange Zest\u003c\/strong\u003e\u003cbr data-end=\"2500\" data-start=\"2497\"\u003e🧁 \u003cstrong data-end=\"2520\" data-start=\"2503\"\u003eLemon Cookies\u003c\/strong\u003e\u003cbr data-end=\"2523\" data-start=\"2520\"\u003e✨ \u003cstrong data-end=\"2546\" data-start=\"2525\"\u003eGinger Snap Spice\u003c\/strong\u003e\u003cbr data-end=\"2549\" data-start=\"2546\"\u003e🌶️ \u003cstrong data-end=\"2575\" data-start=\"2553\"\u003eWarm Baking Spices\u003c\/strong\u003e\u003cem data-start=\"198\" data-end=\"258\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"260\" data-end=\"569\"\u003e\u003cstrong data-start=\"260\" data-end=\"274\"\u003eThe Future\u003c\/strong\u003e has long been one of the most beloved staples on Black \u0026amp; White's year-round menu—a platform for exploring cutting-edge processing, bold co-ferments, and imaginative flavour design. Every iteration challenges us to let \u003cstrong data-start=\"480\" data-end=\"490\"\u003eflavour\u003c\/strong\u003e lead the way, building blends that are expressive, complex, and unforgettable.\u003c\/p\u003e\n\u003ch2 data-start=\"576\" data-end=\"600\"\u003e\u003cstrong data-start=\"579\" data-end=\"598\"\u003eHOW WE GOT HERE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"601\" data-end=\"970\"\u003eIf the scent of a pomander sparks a wave of nostalgia, you’re not alone. Today, the clove-studded orange is a charming holiday craft—something lovingly made at school or at a grandmother’s kitchen table. But its history is far older and stranger: in the Middle Ages, pomanders were carried to ward off infection and, in more mystical circles, used as protective charms.\u003c\/p\u003e\n\u003cp data-start=\"972\" data-end=\"1179\"\u003eRegardless of the origin story, one thing has endured across centuries—\u003cstrong data-start=\"1043\" data-end=\"1103\"\u003ethe unmistakable perfume of warm spice and bright citrus\u003c\/strong\u003e. That was the memory we set out to re-create in this year’s seasonal blend.\u003c\/p\u003e\n\u003ch2 data-start=\"1186\" data-end=\"1208\"\u003e\u003cstrong data-start=\"1189\" data-end=\"1206\"\u003eHOW WE DID IT\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1209\" data-end=\"1421\"\u003eWhen we first attempted this blend two years ago, it took more than \u003cstrong data-start=\"1277\" data-end=\"1305\"\u003etwenty recipe iterations\u003c\/strong\u003e and \u003cstrong data-start=\"1310\" data-end=\"1325\"\u003esix coffees\u003c\/strong\u003e before everything clicked. It remains one of the most challenging blends we design each year.\u003c\/p\u003e\n\u003cp data-start=\"1423\" data-end=\"1702\"\u003eThis edition once again pairs intuitive components—like Esteban Zamora’s cinnamon anaerobic—with more unexpected choices. The surprise standout? \u003cstrong data-start=\"1568\" data-end=\"1611\"\u003eJairo Arcila’s passion fruit co-ferment\u003c\/strong\u003e, which softens and balances the intense citrus we needed to evoke a true pomander profile.\u003c\/p\u003e\n\u003ch3 data-start=\"1704\" data-end=\"1735\"\u003e\u003cstrong data-start=\"1708\" data-end=\"1735\"\u003eFinal Blend Composition\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1736\" data-end=\"2032\"\u003e\n\u003cli data-start=\"1736\" data-end=\"1819\"\u003e\n\u003cp data-start=\"1738\" data-end=\"1819\"\u003e\u003cstrong data-start=\"1738\" data-end=\"1745\"\u003e40%\u003c\/strong\u003e Esteban Zamora — \u003cem data-start=\"1763\" data-end=\"1783\"\u003eCinnamon Anaerobic\u003c\/em\u003e (San Marcos, Tarrazú, Costa Rica)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1820\" data-end=\"1902\"\u003e\n\u003cp data-start=\"1822\" data-end=\"1902\"\u003e\u003cstrong data-start=\"1822\" data-end=\"1829\"\u003e20%\u003c\/strong\u003e Jairo Arcila — \u003cem data-start=\"1845\" data-end=\"1871\"\u003ePassion Fruit Co-Ferment\u003c\/em\u003e (Armenia, Quindío, Colombia)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1903\" data-end=\"1967\"\u003e\n\u003cp data-start=\"1905\" data-end=\"1967\"\u003e\u003cstrong data-start=\"1905\" data-end=\"1912\"\u003e20%\u003c\/strong\u003e Huver Castillo — \u003cem data-start=\"1930\" data-end=\"1937\"\u003eGesha\u003c\/em\u003e (Buesaco, Nariño, Colombia)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1968\" data-end=\"2032\"\u003e\n\u003cp data-start=\"1970\" data-end=\"2032\"\u003e\u003cstrong data-start=\"1970\" data-end=\"1977\"\u003e20%\u003c\/strong\u003e Wilton Benitez — \u003cem data-start=\"1995\" data-end=\"2004\"\u003eChiroso\u003c\/em\u003e (Piendamó, Cauca, Colombia)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"2039\" data-end=\"2061\"\u003e\u003cstrong data-start=\"2042\" data-end=\"2059\"\u003eHOW IT TASTES\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2062\" data-end=\"2339\"\u003eVibrant and crisp from the very first aroma, this blend bursts with \u003cstrong data-start=\"2130\" data-end=\"2147\"\u003ebaking spices\u003c\/strong\u003e, \u003cstrong data-start=\"2149\" data-end=\"2164\"\u003eorange zest\u003c\/strong\u003e, and warm citrus complexity. On the palate, the cup remains spiced and bright but also round and confectionary—\u003cstrong data-start=\"2276\" data-end=\"2293\"\u003elemon cookies\u003c\/strong\u003e, \u003cstrong data-start=\"2295\" data-end=\"2311\"\u003eginger snaps\u003c\/strong\u003e, and soft citrus sweetness.\u003c\/p\u003e\n\u003cp data-start=\"2341\" data-end=\"2450\"\u003eIt’s cozy, festive, and unapologetically seasonal—an ideal companion for holiday mornings and winter rituals.\u003cstrong data-start=\"2586\" data-end=\"2597\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56717663895926,"sku":"B\u0026W-THEFUTURE-SPICEDORANGE","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TheFuture_SpicedOrange_2025_onlinecard_4x_2293b11e-12fc-42e4-8c09-ec136aebbf55.png?v=1763825633"},{"product_id":"black-white-la-victoria-asd-gesha","title":"Black \u0026 White - La Victoria ASD Gesha","description":"\u003ch2 data-end=\"2313\" data-start=\"2297\"\u003e\u003cstrong data-end=\"2311\" data-start=\"2300\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2462\" data-start=\"2314\"\u003e\u003cstrong data-end=\"2325\" data-start=\"2314\"\u003eOrigin:\u003c\/strong\u003e Boquete, Panama\u003cbr data-end=\"2344\" data-start=\"2341\"\u003e\u003cstrong data-end=\"2357\" data-start=\"2344\"\u003eProducer:\u003c\/strong\u003e Victoria Estate Coffee\u003cbr data-end=\"2383\" data-start=\"2380\"\u003e\u003cstrong data-end=\"2395\" data-start=\"2383\"\u003eProcess:\u003c\/strong\u003e ASD Natural\u003cbr data-end=\"2410\" data-start=\"2407\"\u003e\u003cstrong data-end=\"2422\" data-start=\"2410\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr data-end=\"2431\" data-start=\"2428\"\u003e\u003cstrong data-end=\"2445\" data-start=\"2431\"\u003eElevation:\u003c\/strong\u003e 1600–1800 MASL\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTasting Notes — Soft Florals 🌸 • Peach Nectar 🍑 • Cran-Grape 🍇✨ • Craft Chocolate 🍫\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"214\" data-end=\"235\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"238\" data-end=\"575\"\u003eFor more than a century, \u003cstrong data-start=\"263\" data-end=\"282\"\u003eVictoria Estate\u003c\/strong\u003e has been a quiet but steadfast companion to the Lamastus family’s legacy in Boquete, Panama. While Elida Estate—founded by Robert Lamastus in 1918—has become world-renowned, Victoria Estate came into its own alongside it, sharing the same highland terroir, climate, and dedication to craft.\u003c\/p\u003e\n\u003cp data-start=\"577\" data-end=\"1005\"\u003eThough it may not carry the same global name recognition, Victoria Estate has produced \u003cstrong data-start=\"664\" data-end=\"684\"\u003ePanamanian Gesha\u003c\/strong\u003e for decades, benefitting from its close partnership with its famous neighbor. Thanks to this longstanding relationship, coffees grown at La Victoria are processed by the expert hands of the Lamastus family—giving us the rare opportunity to offer a Panamanian Gesha of this quality at a remarkably accessible price point.\u003c\/p\u003e\n\u003ch2 data-start=\"1012\" data-end=\"1038\"\u003e\u003cstrong data-start=\"1015\" data-end=\"1036\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1039\" data-end=\"1265\"\u003ePanama’s highlands are known for their singular terroir—volcanic soil, cool nights, and mist-covered mornings that naturally create elegant, expressive coffees. But it is the \u003cstrong data-start=\"1214\" data-end=\"1228\"\u003eprocessing\u003c\/strong\u003e that elevates this lot even further.\u003c\/p\u003e\n\u003cp data-start=\"1267\" data-end=\"1522\"\u003eThis Gesha underwent \u003cstrong data-start=\"1288\" data-end=\"1316\"\u003eAnaerobic Slow Dry (ASD)\u003c\/strong\u003e processing, beginning with a \u003cstrong data-start=\"1346\" data-end=\"1381\"\u003e168-hour anaerobic fermentation\u003c\/strong\u003e at elevation. After this extended, oxygen-free fermentation, the coffee is transferred to raised beds for a long, gentle sun-drying phase.\u003c\/p\u003e\n\u003cp data-start=\"1524\" data-end=\"1698\"\u003eASD is notoriously difficult to execute with precision, but the Lamastus family has mastered the technique, producing coffees that are layered, clean, and intensely aromatic.\u003c\/p\u003e\n\u003ch2 data-start=\"1705\" data-end=\"1724\"\u003e\u003cstrong data-start=\"1708\" data-end=\"1722\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1725\" data-end=\"1977\"\u003eThis cup is everything we love about Panamanian Gesha—\u003cstrong data-start=\"1779\" data-end=\"1795\"\u003esoft florals\u003c\/strong\u003e, the sweetness of \u003cstrong data-start=\"1814\" data-end=\"1830\"\u003epeach nectar\u003c\/strong\u003e, and an elegant, lifted acidity reminiscent of the \u003cstrong data-start=\"1882\" data-end=\"1907\"\u003ecranberry-grape juice\u003c\/strong\u003e many of us remember from childhood visits to our grandparents’ homes.\u003c\/p\u003e\n\u003cp data-start=\"1979\" data-end=\"2290\"\u003eThe texture is silky—almost chocolate-like—with a depth that reminds us of \u003cstrong data-start=\"2054\" data-end=\"2078\"\u003ecraft chocolate bars\u003c\/strong\u003e, where the fruit tones and sweetness come together with clarity and finesse. The careful ASD processing amplifies the aromatics and enhances the structure, resulting in a cup that is both comforting and refined.\u003cstrong data-start=\"2300\" data-end=\"2311\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56718334329206,"sku":"B\u0026W-LAVICTORIA-ASD-GESHA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LaVictoriaASDGesha_onlinecard_4x_ebd57dc7-9cb1-4965-a033-08f0bbd3159e.png?v=1763826193"},{"product_id":"black-white-janson-natural-gesha-lot-914","title":"Black \u0026 White - Janson Natural Gesha - Lot 914","description":"\u003cp data-end=\"2558\" data-start=\"2379\"\u003e\u003cstrong data-end=\"2389\" data-start=\"2379\"\u003eBlack Label - Janson Natural Gesha - Lot 914\u003cbr\u003e\u003cbr\u003eOrigin\u003c\/strong\u003e | Volcán, Chiriquí, Panama\u003cbr data-end=\"2419\" data-start=\"2416\"\u003e\u003cstrong data-end=\"2431\" data-start=\"2419\"\u003eProducer\u003c\/strong\u003e | The Janson Family\u003cbr data-end=\"2454\" data-start=\"2451\"\u003e\u003cstrong data-end=\"2462\" data-start=\"2454\"\u003eFarm\u003c\/strong\u003e | Janson Farms\u003cbr data-end=\"2480\" data-start=\"2477\"\u003e\u003cstrong data-end=\"2491\" data-start=\"2480\"\u003eProcess\u003c\/strong\u003e | Natural\u003cbr data-end=\"2504\" data-start=\"2501\"\u003e\u003cstrong data-end=\"2515\" data-start=\"2504\"\u003eVariety\u003c\/strong\u003e | Gesha\u003cbr data-end=\"2526\" data-start=\"2523\"\u003e\u003cstrong data-end=\"2539\" data-start=\"2526\"\u003eElevation\u003c\/strong\u003e | 1600–1700 MASL\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2633\" data-start=\"2560\"\u003e\u003cstrong data-is-last-node=\"\" data-end=\"2633\" data-start=\"2560\"\u003eTastes Like — hibiscus 🌺 • passion fruit 🥭 • red wine 🍷 • juicy 🍇\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-end=\"120\" data-start=\"97\"\u003e\u003cbr\u003eMEET THE PRODUCER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eFrom veterinarians to computer gurus, we've shared many stories of unlikely people becoming renowned coffee producers—but the Janson family’s story might be one of the most charming. Founded in 1926, Janson Farms began as the first automated dairy farm in Panama when a 21-year-old Swedish adventurer named Carl visited the Volcán highlands and never left. Enchanted by the land, he built his life there—importing Brangus cattle, several breeds of horses, and even largemouth bass to fill the region’s emerald lakes.\u003c\/p\u003e\n\u003cp data-end=\"1133\" data-start=\"639\"\u003eDecades later, Carl and his sons partnered with agricultural engineers who recognized that the same fertile volcanic soils ideal for livestock could also grow world-class coffee. In 1990, Carl’s sons—Michael, Carl, Ricardo, and Peter—took over the family business and officially founded Janson Coffee. Today, the third generation—led by Kai and Janette Janson and Janette’s son, Miguel—continues to expand the farm’s legacy, now known globally for exceptional coffees and meticulous processing.\u003c\/p\u003e\n\u003cp data-end=\"1706\" data-start=\"1140\"\u003e\u003cstrong data-end=\"1163\" data-start=\"1140\"\u003eTRUST THE PROCESS \u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1166\" data-start=\"1163\"\u003eThis Gesha is processed as a low-impact anaerobic natural: coffee cherries spend just \u003cstrong data-end=\"1291\" data-start=\"1252\"\u003e24 hours in stainless steel barrels\u003c\/strong\u003e fermenting without oxygen, allowing for a delicate lift in aromatics without overwhelming the cup. After fermentation, the cherries undergo a \u003cstrong data-end=\"1457\" data-start=\"1434\"\u003e21-day drying phase\u003c\/strong\u003e, alternating between patio drying and African-style raised beds, with short resting intervals to protect flavor clarity and structure. The result is a refined, clean natural that preserves terroir expression while adding gentle tropical complexity.\u003c\/p\u003e\n\u003cp data-end=\"2249\" data-start=\"1713\"\u003e\u003cstrong data-end=\"1729\" data-start=\"1713\"\u003eTAKE A SIP\u003cbr\u003e \u003c\/strong\u003e\u003cbr data-end=\"1732\" data-start=\"1729\"\u003eFrom the first sip, this coffee is unmistakably vibrant. When hot, it opens with \u003cstrong data-end=\"1841\" data-start=\"1813\"\u003efloral notes of hibiscus\u003c\/strong\u003e and a \u003cstrong data-end=\"1885\" data-start=\"1848\"\u003etropical passion fruit brightness\u003c\/strong\u003e. As it cools slightly, the fruit deepens into \u003cstrong data-end=\"1980\" data-start=\"1932\"\u003eripe red tones reminiscent of young red wine\u003c\/strong\u003e, balanced by the natural sweetness of fresh berries and soft tropical undertones. By the time it reaches a cool, juicy temperature, the cup becomes even more expressive—\u003cstrong data-end=\"2192\" data-start=\"2150\"\u003elush, fruit-forward, and mouthwatering\u003c\/strong\u003e, with a dynamic acidity that makes every sip feel alive.\u003c\/p\u003e\n\u003cp data-end=\"2372\" data-start=\"2251\"\u003eThis is a lively, elegant, and irresistibly juicy Gesha natural—one of the most compelling expressions of Janson’s craft.\u003cstrong data-end=\"2389\" data-start=\"2379\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"100g","offer_id":56718549483894,"sku":"B\u0026W-JANSON-LOT914","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JansonGesha914_Natural_onlinecardBL_4x_a7693b01-0b20-41e2-ae62-f312c6876dd6.png?v=1763826641"},{"product_id":"black-white-janson-natural-gesha-lot-914-copy","title":"Black \u0026 White - Brayan Alvear - Fruity Flowers","description":"\u003cp data-start=\"2379\" data-end=\"2558\"\u003e\u003cstrong data-start=\"2379\" data-end=\"2389\"\u003eBrayan Alvear - Fruity Flowers\u003cbr\u003e\u003cbr\u003eOrigin\u003c\/strong\u003e | Huila, Colombia\u003cbr data-start=\"2416\" data-end=\"2419\"\u003e\u003cstrong data-start=\"2419\" data-end=\"2431\"\u003eProducer\u003c\/strong\u003e | Brayan Alvear\u003cbr data-start=\"2477\" data-end=\"2480\"\u003e\u003cstrong data-start=\"2480\" data-end=\"2491\"\u003eProcess\u003c\/strong\u003e | Co-ferment\u003cbr data-start=\"2501\" data-end=\"2504\"\u003e\u003cstrong data-start=\"2504\" data-end=\"2515\"\u003eVariety\u003c\/strong\u003e | \u003cspan\u003eCaturra, Castillo\u003c\/span\u003e\u003cbr data-start=\"2523\" data-end=\"2526\"\u003e\u003cstrong data-start=\"2526\" data-end=\"2539\"\u003eElevation\u003c\/strong\u003e | \u003cspan\u003e1500–1700 MASL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"2560\" data-end=\"2633\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2560\" data-end=\"2633\" data-is-last-node=\"\"\u003eTastes Like —\u003cstrong data-end=\"118\" data-start=\"101\"\u003e \u003c\/strong\u003ewhite flowers 🌼 • complex citrus 🍊 • watermelon bubble gum 🍉\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-start=\"97\" data-end=\"120\"\u003e\u003cbr\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1041\" data-start=\"596\"\u003eBrayan Alvear is a talented young coffee producer from Colombia—in fact, he might just be the youngest producer to headline our single origin menu. Born and raised in the rural town of Acevedo, Brayan’s father began teaching him about coffee when he turned 13. By age 20, he coordinated a project involving 60 coffee growers in the San Adolfo region, collecting and selling coffees in cherry from some of the most remote locations in the area.\u003c\/p\u003e\n\u003cp data-end=\"1312\" data-start=\"1043\"\u003eDespite navigating life as a brand-new parent, Brayan’s personal and professional journey demonstrates his remarkable tenacity and determination. His recent achievements in co-fermentation further add to the legacy he is building in Colombia’s specialty coffee scene.\u003c\/p\u003e\n\u003cp data-start=\"1140\" data-end=\"1706\"\u003e\u003cstrong data-start=\"1140\" data-end=\"1163\"\u003eTRUST THE PROCESS \u003c\/strong\u003e\u003cbr data-start=\"1163\" data-end=\"1166\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"651\" data-start=\"136\"\u003eThis coffee is a blend of two coffees from Brayan’s careful hands: Rocket Flower and Watermelon. Whole coffee cherries are co-fermented with ground, dehydrated fruit—citrus fruits for Rocket Flower, and (at the risk of stating the obvious) watermelon for the latter. After fermentation, the coffee is dried in mechanical dryers for 10 days until optimal moisture content is achieved, resulting in a harmonious and well-balanced cup that highlights both the fruit additions and the natural sweetness of the coffee.\u003c\/p\u003e\n\u003cp data-start=\"1713\" data-end=\"2249\"\u003e\u003cstrong data-start=\"1713\" data-end=\"1729\"\u003eTAKE A SIP\u003c\/strong\u003e\u003cbr data-start=\"1729\" data-end=\"1732\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"2062\" data-start=\"1766\"\u003eSupremely fresh, floral, and vibrant, this coffee is downright spring-like. Its fruit flavors are bright and playful, like chewing a stick of watermelon bubble gum. Aromatic like white flowers and vibrant like complex citrus, every sip reminds you that warmer days and new beginnings lie ahead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56818858688886,"sku":"B\u0026W-BRAYAN-FRUITYFLOWERS","price":25.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BrayanAlvear_FruityFlowers_onlinecards_4x_5d694e2d-a829-4954-a053-439a0dcde464.png?v=1765192245"},{"product_id":"black-white-brayan-alvear-fruity-flowers-copy","title":"Black \u0026 White - Los Nogales - Christmas Candy","description":"\u003cp data-start=\"2379\" data-end=\"2558\"\u003e\u003cstrong data-start=\"2379\" data-end=\"2389\"\u003eLos Nogales - Christmas Candy\u003cbr\u003e\u003cbr\u003eOrigin\u003c\/strong\u003e | \u003cspan\u003ePitalito, Huila, Colombia\u003c\/span\u003e\u003cbr data-start=\"2416\" data-end=\"2419\"\u003e\u003cstrong data-start=\"2419\" data-end=\"2431\"\u003eProducer\u003c\/strong\u003e | \u003cspan\u003eOscar Hernandez\u003c\/span\u003e\u003cbr data-start=\"2477\" data-end=\"2480\"\u003e\u003cstrong data-start=\"2480\" data-end=\"2491\"\u003eProcess\u003c\/strong\u003e | Advanced\u003cbr data-start=\"2501\" data-end=\"2504\"\u003e\u003cstrong data-start=\"2504\" data-end=\"2515\"\u003eVariety\u003c\/strong\u003e | Castillo, Typica\u003cbr data-start=\"2523\" data-end=\"2526\"\u003e\u003cstrong data-start=\"2526\" data-end=\"2539\"\u003eElevation\u003c\/strong\u003e | 1870–2000 MASL\u003c\/p\u003e\n\u003cp data-start=\"2560\" data-end=\"2633\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2560\" data-end=\"2633\" data-is-last-node=\"\"\u003eTastes Like —\u003cstrong data-end=\"118\" data-start=\"101\"\u003e Amaretto 🥃 • Bananas foster 🍌 • Figgy pudding 🍮 • Chocolate orange 🍊\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-start=\"97\" data-end=\"120\"\u003e\u003cbr\u003eMEET THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"606\" data-end=\"1206\"\u003eEstablished by patriarch Ricardo Hernández in 1952, Los Nogales is a storied coffee farm located on the hills of Pitalito. Over decades, the Hernández family has combined tradition with innovation to produce some of the best specialty coffee in Huila. Ricardo and his wife, Concepción, welcomed eight children while building their dream—but it was the youngest, Ricaurte Hernández, who showed the drive and entrepreneurial spirit to take over the family business. Together with his wife, Suldery, he began shaping a coffee empire in Huila—one he hoped his own children would love and carry forward.\u003c\/p\u003e\n\u003cp data-start=\"1208\" data-end=\"1628\"\u003eToday, the farm is stewarded by Oscar Hernández, a third-generation producer following in his grandfather's footsteps and championing his father's efforts. With a background in environmental management, Oscar emphasizes sustainable farming practices while continuing to modernize the farm and innovate processing techniques, ensuring Los Nogales remains a modern, sustainable coffee powerhouse for the next generation.\u003c\/p\u003e\n\u003cp data-start=\"1140\" data-end=\"1706\"\u003e\u003cstrong data-start=\"1140\" data-end=\"1163\"\u003eTRUST THE PROCESS \u003c\/strong\u003e\u003cbr data-start=\"1163\" data-end=\"1166\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1663\" data-end=\"2133\"\u003eThis coffee is a blend of two lots from Los Nogales: 66% Nogales – Christmas and 34% Nogales – Typica Origins. The Christmas lot is Oscar’s adaptation of co-fermentation using red fruits, while Typica Origins is fermented with a lactobacillus yeast strain called RN21 for 190 hours. After fermentation, both lots are thoroughly rinsed and dried in a Guardiola until they reach optimal moisture content, resulting in a rich, dessert-like coffee with layered complexity.\u003c\/p\u003e\n\u003cp data-start=\"1713\" data-end=\"2249\"\u003e\u003cstrong data-start=\"1713\" data-end=\"1729\"\u003eTAKE A SIP\u003c\/strong\u003e\u003cbr data-start=\"1729\" data-end=\"1732\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"2161\" data-end=\"2661\"\u003eTogether, these two lots create a tasting experience that is aromatic, slightly boozy, and delightfully dessert-like. It evokes childhood memories of smashing chocolate oranges at the kitchen table, while for adults it’s reminiscent of indulgent treats like hot chocolate spiked with amaretto. When enjoyed with cream and sugar, the cup transforms into a decadent dessert experience—think bananas foster or figgy pudding. Perfectly seasonal, this coffee embodies the warmth and joy of the holidays.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56819037503862,"sku":"B\u0026W-NOGALES-XMASCANDY","price":25.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LosNogales_ChristmasCandy_2025_onlinecard_4x_5c442207-9617-4c46-afc9-8187a29affb2.png?v=1765193044"},{"product_id":"black-white-diego-horta-gesha-colombia","title":"Black \u0026 White - Diego Horta - Washed Gesha | Colombia","description":"\u003ch3 data-start=\"0\" data-end=\"15\"\u003e\u003cstrong data-start=\"4\" data-end=\"15\"\u003eDiego Horta - Washed Gesha\u003cbr\u003e\u003cbr\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"16\" data-end=\"200\"\u003e\n\u003cli data-start=\"16\" data-end=\"60\"\u003e\n\u003cp data-start=\"18\" data-end=\"60\"\u003e\u003cstrong data-start=\"18\" data-end=\"29\"\u003eOrigin:\u003c\/strong\u003e Santa Maria, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"61\" data-end=\"90\"\u003e\n\u003cp data-start=\"63\" data-end=\"90\"\u003e\u003cstrong data-start=\"63\" data-end=\"76\"\u003eProducer:\u003c\/strong\u003e Diego Horta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"91\" data-end=\"114\"\u003e\n\u003cp data-start=\"93\" data-end=\"114\"\u003e\u003cstrong data-start=\"93\" data-end=\"102\"\u003eFarm:\u003c\/strong\u003e El Rincón\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"115\" data-end=\"137\"\u003e\n\u003cp data-start=\"117\" data-end=\"137\"\u003e\u003cstrong data-start=\"117\" data-end=\"129\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"138\" data-end=\"171\"\u003e\n\u003cp data-start=\"140\" data-end=\"171\"\u003e\u003cstrong data-start=\"140\" data-end=\"152\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"172\" data-end=\"200\"\u003e\n\u003cp data-start=\"174\" data-end=\"200\"\u003e\u003cstrong data-start=\"174\" data-end=\"188\"\u003eElevation:\u003c\/strong\u003e 1700 MASL\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"207\" data-end=\"228\"\u003e\u003cstrong data-start=\"211\" data-end=\"228\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"229\" data-end=\"300\"\u003e🌸 \u003cstrong data-start=\"232\" data-end=\"248\"\u003eSoft florals\u003c\/strong\u003e • 🍑 \u003cstrong data-start=\"254\" data-end=\"263\"\u003ePeach\u003c\/strong\u003e • 🍋 \u003cstrong data-start=\"269\" data-end=\"281\"\u003eLemonade\u003c\/strong\u003e • 🍵 \u003cstrong data-start=\"287\" data-end=\"300\"\u003eBlack tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"307\" data-end=\"320\"\u003e\u003cstrong data-start=\"311\" data-end=\"320\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"321\" data-end=\"694\"\u003eBlack \u0026amp; White have released Diego Horta’s coffee for several years, most often highlighting his natural process lots. Quietly and thoughtfully, Diego has been expanding his work into new varieties, and this Gesha marks an exciting milestone in that journey. Produced in very limited quantity, this is a beautifully classic expression of Gesha—elegant, balanced, and endlessly drinkable.\u003c\/p\u003e\n\u003ch3 data-start=\"701\" data-end=\"721\"\u003e\u003cstrong data-start=\"705\" data-end=\"721\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"722\" data-end=\"1121\"\u003eEquation Coffee is a longtime friend of the Black \u0026amp; White family, best known for their pioneering work at \u003cstrong data-start=\"828\" data-end=\"851\"\u003eLa Palma y El Tucán\u003c\/strong\u003e. Widely regarded as leaders in anaerobic processing in Colombia, they’ve produced some of the most refined anaerobic washed coffees we’ve ever tasted. Their obsessive attention to fermentation precision and quality is matched only by their deep commitment to community.\u003c\/p\u003e\n\u003cp data-start=\"1123\" data-end=\"1600\"\u003eSince 2013, Equation Coffee has partnered with more than 100 coffee-growing families through relationship-driven initiatives like \u003cstrong data-start=\"1253\" data-end=\"1274\"\u003eNeighbors \u0026amp; Crops\u003c\/strong\u003e, helping producers improve both quality and livelihood. Diego Horta is one of those producers. He grows this Gesha on his farm in Santa Maria before delivering it to La Palma y El Tucán, where it’s processed with the same care and expertise that defines Equation’s reputation. It’s a partnership that truly shines in the cup.\u003c\/p\u003e\n\u003ch3 data-start=\"1607\" data-end=\"1626\"\u003e\u003cstrong data-start=\"1611\" data-end=\"1626\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1627\" data-end=\"2006\"\u003eThis coffee undergoes an \u003cstrong data-start=\"1652\" data-end=\"1685\"\u003eanaerobic washed fermentation\u003c\/strong\u003e. After harvest, the cherries are pulped and the coffee is held in a low-oxygen environment for 30 hours, allowing controlled fermentation to develop clarity and sweetness without overpowering the variety. The coffee is then fully washed and dried in a drying shed for 15 days, reaching a final moisture content of 10.7%.\u003c\/p\u003e\n\u003ch3 data-start=\"2013\" data-end=\"2041\"\u003e\u003cstrong data-start=\"2017\" data-end=\"2041\"\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2042\" data-end=\"2482\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIn the cup, this Gesha is all about elegance and balance. Soft, aromatic florals lead the way, followed by gentle peach-like stone fruit sweetness. A bright, lemonade-like citrus acidity lifts the profile, keeping it fresh and lively. Black tea notes anchor the cup, adding structure and depth, while an underlying sweetness carries through the finish. It’s a refined, classic Gesha that feels effortless to drink. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56948494631286,"sku":"B\u0026W-DIEGOHORTA-GESHA","price":25.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DiegoHorta_WashedGesha_Brewcards_online_4x_33295182-7141-4314-93cc-320871785cae.webp?v=1766596344"},{"product_id":"black-white-danche-red-honey-landrace-ethiopia","title":"Black \u0026 White - Danche - Red Honey Landrace | Ethiopia","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\n\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDanche - Red Honey Landrace, Ethiopia\u003c\/strong\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"244\" data-start=\"16\"\u003e\n\u003cli data-end=\"54\" data-start=\"16\"\u003e\n\u003cp data-end=\"54\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin:\u003c\/strong\u003e Gedeb, Gedeo, Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"95\" data-start=\"55\"\u003e\n\u003cp data-end=\"95\" data-start=\"57\"\u003e\u003cstrong data-end=\"70\" data-start=\"57\"\u003eProducer:\u003c\/strong\u003e SNAP Specialty Coffees\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"152\" data-start=\"96\"\u003e\n\u003cp data-end=\"152\" data-start=\"98\"\u003e\u003cstrong data-end=\"118\" data-start=\"98\"\u003eWashing Station:\u003c\/strong\u003e Wate Danche (Worka Chelbesa II)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"188\" data-start=\"153\"\u003e\n\u003cp data-end=\"188\" data-start=\"155\"\u003e\u003cstrong data-end=\"167\" data-start=\"155\"\u003eVariety:\u003c\/strong\u003e Ethiopian Landrace\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"215\" data-start=\"189\"\u003e\n\u003cp data-end=\"215\" data-start=\"191\"\u003e\u003cstrong data-end=\"203\" data-start=\"191\"\u003eProcess:\u003c\/strong\u003e Red Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"244\" data-start=\"216\"\u003e\n\u003cp data-end=\"244\" data-start=\"218\"\u003e\u003cstrong data-end=\"232\" data-start=\"218\"\u003eElevation:\u003c\/strong\u003e 2200 MASL\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"272\" data-start=\"251\"\u003e\u003cstrong data-end=\"272\" data-start=\"255\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"361\" data-start=\"273\"\u003e🌼 \u003cstrong data-end=\"293\" data-start=\"276\"\u003eWhite flowers\u003c\/strong\u003e • 🥭 \u003cstrong data-end=\"308\" data-start=\"299\"\u003eMango\u003c\/strong\u003e • 🍍 \u003cstrong data-end=\"327\" data-start=\"314\"\u003ePineapple\u003c\/strong\u003e • 🍑 \u003cstrong data-end=\"342\" data-start=\"333\"\u003ePeach\u003c\/strong\u003e • 🍵 \u003cstrong data-end=\"361\" data-start=\"348\"\u003eBlack tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"381\" data-start=\"368\"\u003e\u003cstrong data-end=\"381\" data-start=\"372\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"767\" data-start=\"382\"\u003e\u003cstrong data-end=\"448\" data-start=\"428\"\u003eNegusse Debela’s\u003c\/strong\u003e coffees have become a benchmark for consistency, clarity, and innovation in Ethiopia. This release from \u003cstrong data-end=\"610\" data-start=\"595\"\u003eWate Danche\u003c\/strong\u003e continues that legacy, showcasing how honey processing can elevate classic Ethiopian profiles with added fruit depth while maintaining elegance and balance.\u003c\/p\u003e\n\u003ch3 data-end=\"794\" data-start=\"774\"\u003e\u003cstrong data-end=\"794\" data-start=\"778\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1079\" data-start=\"795\"\u003eBefore entering coffee, Negusse Debela was known as \u003cem data-end=\"867\" data-start=\"847\"\u003e“the computer guy”\u003c\/em\u003e in Addis Ababa, running a successful computer parts import business. Everything changed in 2008 after a chance encounter with a pour-over coffee in Minnesota—an experience that reshaped his career path entirely.\u003c\/p\u003e\n\u003cp data-end=\"1532\" data-start=\"1081\"\u003eThat same year, Negusse founded \u003cstrong data-end=\"1138\" data-start=\"1113\"\u003eSNAP Specialty Coffee\u003c\/strong\u003e, with the mission of producing exceptionally consistent, high-quality Ethiopian coffees. Today, SNAP operates or partners with several washing stations across the country, including the renowned \u003cstrong data-end=\"1352\" data-start=\"1334\"\u003eWorka Chelbesa\u003c\/strong\u003e sites in Gedeb. Wate Danche represents the second iteration of Worka Chelbesa and has quickly become known for pushing boundaries in Ethiopian processing while honoring tradition.\u003c\/p\u003e\n\u003ch3 data-end=\"1558\" data-start=\"1539\"\u003e\u003cstrong data-end=\"1558\" data-start=\"1543\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2065\" data-start=\"1559\"\u003eThis coffee is produced using the \u003cstrong data-end=\"1614\" data-start=\"1593\"\u003eRed Honey process\u003c\/strong\u003e. After harvest, the cherries are pulped to remove the outer skin while leaving most of the sticky fruit mucilage intact around the seed. The coffee ferments within this mucilage, which darkens and thickens—giving honey-processed coffees their name. After fermentation, the coffee is washed clean and dried carefully to reach optimal moisture levels. The result is a cup that bridges the clarity of washed coffees with the fruit intensity of naturals.\u003c\/p\u003e\n\u003ch3 data-end=\"2100\" data-start=\"2072\"\u003e\u003cstrong data-end=\"2100\" data-start=\"2076\"\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2547\" data-start=\"2101\"\u003eAt first sip, this coffee may surprise you—it presents with the clean sweetness and florality of a washed Ethiopian. Look closer, though, and the honey process reveals itself through a more fruit-forward character. Delicate white florals lead into lush tropical notes of mango and pineapple, followed by ripe peach sweetness. A classic black tea backbone ties everything together, creating a cup that is vibrant, refined, and beautifully layered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56948667482486,"sku":"B\u0026W-DANCHE-REDHONEY-LANDRACE","price":24.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Danche_redhoney_brewcardonline_4x_4c74851a-b2ca-480a-ac3b-7343d83de911.webp?v=1766597573"},{"product_id":"black-white-sebastian-ramierez-white-honey-gesha-colombia","title":"Black \u0026 White - Sebastian Ramirez - White Honey Gesha | Colombia","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eSebastian Ramirez - White Honey Gesha - Finca El Placer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"49\" data-start=\"16\"\u003e\n\u003cp data-end=\"49\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin:\u003c\/strong\u003e Quindío, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"85\" data-start=\"50\"\u003e\n\u003cp data-end=\"85\" data-start=\"52\"\u003e\u003cstrong data-end=\"65\" data-start=\"52\"\u003eProducer:\u003c\/strong\u003e Sebastián Ramírez\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"97\" data-start=\"88\"\u003eFarm:\u003c\/strong\u003e Finca El Placer\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"138\" data-start=\"116\"\u003e\n\u003cp data-end=\"138\" data-start=\"118\"\u003e\u003cstrong data-end=\"130\" data-start=\"118\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cp data-end=\"181\" data-start=\"141\"\u003e\u003cstrong data-end=\"153\" data-start=\"141\"\u003eProcess:\u003c\/strong\u003e CM Yeast Inoculated Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"209\" data-start=\"188\"\u003e\u003cstrong data-end=\"209\" data-start=\"192\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"324\" data-start=\"210\"\u003e🌸 \u003cstrong data-end=\"232\" data-start=\"213\"\u003eIntense florals\u003c\/strong\u003e • 🍯 \u003cstrong data-end=\"258\" data-start=\"238\"\u003eWildflower honey\u003c\/strong\u003e • 🍊 \u003cstrong data-end=\"276\" data-start=\"264\"\u003eBergamot\u003c\/strong\u003e • 🍑 \u003cstrong data-end=\"293\" data-start=\"282\"\u003eApricot\u003c\/strong\u003e • ✨ \u003cstrong data-end=\"324\" data-start=\"298\"\u003eBright, lively acidity\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"344\" data-start=\"331\"\u003e\u003cstrong data-end=\"344\" data-start=\"335\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"680\" data-start=\"345\"\u003eThis Gesha from Finca El Placer is a perfect example of why Sebastián Ramírez continues to stand out in the world of modern Colombian coffee. Combining classic Gesha elegance with carefully guided fermentation, this coffee feels expressive yet refined.\u003c\/p\u003e\n\u003ch3 data-end=\"707\" data-start=\"687\"\u003e\u003cstrong data-end=\"707\" data-start=\"691\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1043\" data-start=\"708\"\u003eSebastián Ramírez is a fourth-generation coffee producer who has been growing coffee for more than 13 years. Early in his career, he became deeply interested in fermentation and its impact on flavor. Today, Sebastián is widely regarded as a master of advanced processing techniques, including co-fermentation and carbonic maceration.\u003c\/p\u003e\n\u003cp data-end=\"1388\" data-start=\"1045\"\u003eBeyond his own farm, Sebastián is committed to making coffee more accessible and exciting. He mentors young producers through the \u003cstrong data-end=\"1211\" data-start=\"1175\"\u003eUnblended Young Producer Program\u003c\/strong\u003e, helping shape the next generation of experimental and quality-driven farmers. His coffees are consistently described as \u003cem data-end=\"1356\" data-start=\"1333\"\u003eanything but ordinary - \u003c\/em\u003eand this Gesha is no exception.\u003c\/p\u003e\n\u003ch3 data-end=\"1414\" data-start=\"1395\"\u003e\u003cstrong data-end=\"1414\" data-start=\"1399\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1902\" data-start=\"1415\"\u003eThis lot is produced using Sebastián’s \u003cstrong data-end=\"1497\" data-start=\"1454\"\u003eCM yeast-inoculated white honey process\u003c\/strong\u003e. Fully ripe cherries are placed into sealed tanks and inoculated with a proprietary yeast culture, where they ferment in a low-oxygen environment for 48 hours. After fermentation, the cherries are pulped and gently washed. Drying then takes place on patios for two to three weeks until the coffee reaches ideal moisture levels. While mechanically simple, every step is executed with precision and intent.\u003c\/p\u003e\n\u003ch3 data-end=\"1937\" data-start=\"1909\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1913\"\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2375\" data-start=\"1938\"\u003eIn the cup, plant variety and fermentation work in perfect harmony. Classic Gesha aromatics lead with intense florals, followed by silky notes of wildflower honey. Bright bergamot lifts the acidity, while soft stone fruit—especially apricot—adds depth and sweetness. Sebastián’s fermentation approach enhances clarity and texture rather than overpowering the coffee, resulting in a cup that is vibrant, elegant, and beautifully balanced.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":56948669186422,"sku":"B\u0026W-SEBASTIAN-WHITEHONEY-GESHA","price":28.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SebastianRamirez_whiteHoneyGesha_brewcards_online_4x_82f0062d-cd20-4f5d-8f75-cce781e0b851.webp?v=1766597766"},{"product_id":"black-white-sebastian-ramirez-white-honey-gesha-colombia-copy","title":"Black \u0026 White - Jorge Raul Rivera - Pacamara Washed | El Salvador","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\n\u003cstrong data-end=\"15\" data-start=\"4\"\u003eJorge Raul Rivera - Pacamara Washed - \u003c\/strong\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003e\u003cspan\u003eFinca Santa Rosa\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"49\" data-start=\"16\"\u003e\n\u003cp data-end=\"49\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin: \u003c\/strong\u003eChalatenango, El Salvador\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"85\" data-start=\"50\"\u003e\n\u003cp data-end=\"85\" data-start=\"52\"\u003e\u003cstrong data-end=\"65\" data-start=\"52\"\u003eProducer:\u003c\/strong\u003e Jorge Raul Rivera\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"97\" data-start=\"88\"\u003eFarm: \u003c\/strong\u003eFinca Santa Rosa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"138\" data-start=\"116\"\u003e\n\u003cp data-end=\"138\" data-start=\"118\"\u003e\u003cstrong data-end=\"130\" data-start=\"118\"\u003eVariety:\u003c\/strong\u003e\u003cspan data-end=\"130\" data-start=\"118\"\u003e Pacamara\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cp data-end=\"181\" data-start=\"141\"\u003e\u003cstrong data-end=\"153\" data-start=\"141\"\u003eProcess: \u003c\/strong\u003eWashed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"209\" data-start=\"188\"\u003e\u003cstrong data-end=\"209\" data-start=\"192\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"324\" data-start=\"210\"\u003e\u003cstrong\u003e🍑 Tart Plum • 🍇 Black Currant • 🍬 Toffee • 🍵 Black Tea\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"324\" data-start=\"210\"\u003e\u003cstrong data-end=\"324\" data-start=\"298\"\u003e\u003cstrong data-end=\"295\" data-start=\"274\"\u003eOverall profile\u003c\/strong\u003e – vibrant, fresh, and bright, reminiscent of Kenyan coffees\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"344\" data-start=\"331\"\u003e\u003cstrong data-end=\"344\" data-start=\"335\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"542\" data-start=\"117\"\u003eThis coffee reflects years of dedication, patience, and thoughtful craftsmanship. Produced by Jorge Raul Rivera, it represents a refined expression of Pacamara brought to life through a carefully executed washed process. Clean, expressive, and beautifully balanced, this lot highlights how tradition and experience can elevate a coffee beyond expectations, offering a cup that feels both familiar and exciting with every sip.\u003c\/p\u003e\n\u003ch3 data-end=\"707\" data-start=\"687\"\u003e\u003cstrong data-end=\"707\" data-start=\"691\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-68\" data-turn-id=\"request-695ca01d-317c-8330-a4af-64dad91ae665-7\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-2\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"f654e429-7fef-45e7-bc34-456fc88c2c02\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"820\" data-start=\"66\"\u003eJorge Raul Rivera is a renowned coffee producer from Chalatenango, El Salvador, with decades of experience in agriculture. He began his journey in farming in 1979 after purchasing Finca Santa Rosa with his brother, José Roberto. Originally focused on pine resin production, Jorge transitioned into coffee in the early 2000s after being inspired by the Cup of Excellence program. \u003cbr\u003e\u003cbr\u003eToday, he owns and operates four coffee farms and is internationally recognized for his exceptional quality, having won the El Salvador Cup of Excellence three times between 2014 and 2019. Backed by formal training in agricultural science and economics, Jorge has transformed his farms into some of the most respected coffee operations in the region.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003ch3 data-end=\"1414\" data-start=\"1395\"\u003e\u003cstrong data-end=\"1414\" data-start=\"1399\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"1902\" data-start=\"1415\"\u003eThis coffee is produced using a \u003cstrong data-end=\"141\" data-start=\"111\"\u003etraditional washed process\u003c\/strong\u003e, highlighting clarity and balance in the cup. After harvest, the ripe cherries are carefully depulped to remove the skin, then fermented to break down the remaining mucilage. The coffee is thoroughly washed with clean water before being slowly dried to stabilize moisture levels. This careful, methodical approach results in a clean, vibrant profile that allows the Pacamara variety’s natural sweetness and bright fruit character to shine.\u003c\/p\u003e\n\u003ch3 data-end=\"1937\" data-start=\"1909\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1913\"\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"394\" data-start=\"50\"\u003eBright and refreshing in the cup, this coffee offers lively fruit character led by notes of black currant and tart plum. A rich toffee-like sweetness brings balance and depth, creating a smooth, round mouthfeel. The finish is clean and lingering, with a gentle hint of black tea that leaves the cup feeling elegant and refined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":57003727913334,"sku":"B\u0026W-JORGE-RAUL-PACAMARA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Screenshot_2026-01-06_at_8.36.34_pm.png?v=1767703048"},{"product_id":"black-white-sebastian-ramirez-white-honey-gesha-colombia-copy-1","title":"Black \u0026 White - The New School - Dragonfruit","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eThe New School - Dragonfruit \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"49\" data-start=\"16\"\u003e\n\u003cp data-end=\"49\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin: \u003c\/strong\u003eEthiopia \u0026amp; Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"85\" data-start=\"50\"\u003e\n\u003cp data-end=\"85\" data-start=\"52\"\u003e\u003cstrong data-end=\"65\" data-start=\"52\"\u003eProducer: \u003c\/strong\u003eVarious (Worka Chelbesa producers \u0026amp; Jairo Arcila)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"97\" data-start=\"88\"\u003eFarm: \u003c\/strong\u003eWorka Chelbesa \u0026amp; Jairo Arcila (Colombia)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"138\" data-start=\"116\"\u003e\n\u003cp data-end=\"138\" data-start=\"118\"\u003e\u003cstrong data-end=\"130\" data-start=\"118\"\u003eVariety:\u003c\/strong\u003e Washed \u0026amp; Co-ferment (Dragonfruit)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cp data-end=\"181\" data-start=\"141\"\u003e\u003cstrong data-end=\"153\" data-start=\"141\"\u003eProcess: Washed\u003c\/strong\u003e – for the\u003cem\u003e Ethiopian Worka Chelbesa\u003c\/em\u003e component \u003cstrong data-start=\"132\" data-end=\"160\"\u003eCo-ferment (Dragonfruit)\u003c\/strong\u003e – for the \u003cem\u003eColombian Jairo Arcila\u003c\/em\u003e component\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"209\" data-start=\"188\"\u003e\u003cstrong data-end=\"209\" data-start=\"192\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"324\" data-start=\"210\"\u003e\u003cstrong\u003e🌺 Hibiscus • 🍓🥝 Strawberry Kiwi • 🍒🥤 Cherry Cola • 🍫 Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"344\" data-start=\"331\"\u003e\u003cstrong data-end=\"344\" data-start=\"335\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"680\" data-start=\"345\"\u003eNew School is a year-round blend designed to bridge the gap between classic and experimental coffee. Anchored by a clean, washed Ethiopian base and elevated by a rotating co-ferment component, this blend celebrates balance without sacrificing excitement. The Winter 2026 release highlights a vibrant dragonfruit co-ferment from Jairo Arcila, delivering bold fruit character while remaining approachable, structured, and beautifully complex—proof that you really can have it both ways.\u003c\/p\u003e\n\u003ch3 data-end=\"707\" data-start=\"687\"\u003e\u003cstrong data-end=\"707\" data-start=\"691\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"1388\" data-start=\"1045\"\u003eThis coffee is produced by \u003cstrong data-start=\"97\" data-end=\"130\" data-is-only-node=\"\"\u003evarious smallholder producers\u003c\/strong\u003e from the \u003cstrong data-start=\"140\" data-end=\"158\"\u003eWorka Chelbesa\u003c\/strong\u003e region in Ethiopia, combined with an experimental co-ferment lot from \u003cstrong data-start=\"229\" data-end=\"245\"\u003eJairo Arcila\u003c\/strong\u003e in Colombia. Together, these producers bring classic washed Ethiopian craftsmanship and innovative fermentation techniques into a single blend, showcasing both tradition and modern coffee processing.\u003c\/p\u003e\n\u003ch3 data-end=\"1414\" data-start=\"1395\"\u003e\u003cstrong data-end=\"1414\" data-start=\"1399\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"67\" data-end=\"566\"\u003eThis blend brings together two distinct processing methods to achieve balance and complexity. The Ethiopian component from Worka Chelbesa is \u003cstrong data-start=\"230\" data-end=\"240\"\u003ewashed\u003c\/strong\u003e, delivering clarity, structure, and clean acidity. This is complemented by a \u003cstrong data-start=\"318\" data-end=\"344\"\u003edragonfruit co-ferment\u003c\/strong\u003e from Jairo Arcila in Colombia, where controlled fermentation enhances fruit intensity and sweetness. The combination results in a coffee that is both vibrant and expressive, while remaining approachable and well-balanced.\u003c\/p\u003e\n\u003ch3 data-end=\"1937\" data-start=\"1909\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1913\"\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"60\" data-end=\"451\"\u003eLively and expressive from the first sip, this coffee opens with bright hibiscus and juicy strawberry-kiwi notes. A playful cherry-cola sweetness follows, adding depth and vibrancy, while a smooth chocolate finish grounds the cup with balance and richness. Clean yet fruit-forward, it delivers a dynamic profile that remains approachable and satisfying from start to finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":57004498026870,"sku":"B\u0026W-NEWSCHOOL-DRAGONFRUIT","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/The_New_School_Dragon_Fruit.png?v=1767721121"},{"product_id":"black-white-sebastian-ramirez-white-honey-gesha-colombia-copy-2","title":"Black \u0026 White - The Future - Champagne New Year | Colombia","description":"\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003e\u003cspan\u003eBlack \u0026amp; White - The Future - Champagne New Year | Colombia\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"15\" data-start=\"0\"\u003e\u003cstrong data-end=\"15\" data-start=\"4\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"49\" data-start=\"16\"\u003e\n\u003cp data-end=\"49\" data-start=\"18\"\u003e\u003cstrong data-end=\"29\" data-start=\"18\"\u003eOrigin: \u003c\/strong\u003eAntioquia, Huila, and Nariño departments of Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"85\" data-start=\"50\"\u003e\n\u003cp data-end=\"85\" data-start=\"52\"\u003e\u003cstrong data-end=\"65\" data-start=\"52\"\u003eProducer: \u003c\/strong\u003eOscar Hernandez, Rodrigo Sanchez, Jhoan Vergara, Huver Castillo, Sebastian Ramirez\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"115\" data-start=\"86\"\u003e\n\u003cp data-end=\"115\" data-start=\"88\"\u003e\u003cstrong data-end=\"97\" data-start=\"88\"\u003eFarm: \u003c\/strong\u003eVarious farms (Antioquia, Huila \u0026amp; Nariño, Colombia)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"138\" data-start=\"116\"\u003e\n\u003cp data-end=\"138\" data-start=\"118\"\u003e\u003cstrong data-end=\"130\" data-start=\"118\"\u003eVariety: \u003c\/strong\u003eVarious\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cul data-end=\"181\" data-start=\"16\"\u003e\n\u003cli data-end=\"181\" data-start=\"139\"\u003e\n\u003cp data-end=\"181\" data-start=\"141\"\u003e\u003cstrong data-end=\"153\" data-start=\"141\"\u003eProcess: \u003c\/strong\u003eVarious\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"209\" data-start=\"188\"\u003e\u003cstrong data-end=\"209\" data-start=\"192\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"324\" data-start=\"210\"\u003e\u003cstrong\u003e🍋 Complex Citrus • 🌼 White Flowers • 🍇 Sauvignon Blanc • 🍑 Peach Rings\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"344\" data-start=\"331\"\u003e\u003cstrong data-end=\"344\" data-start=\"335\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"680\" data-start=\"345\"\u003eThis blend is a celebratory expression of innovation, growth, and connection, crafted to capture the spirit of a champagne toast in coffee form. Bringing together exceptional lots from five Colombian producers, it showcases advanced processing techniques and vibrant flavor design as the guiding force. Bright, floral, and effervescent in character, this coffee is meant to feel special, uplifting, and worthy of raising a mug to moments both big and small.\u003c\/p\u003e\n\u003ch3 data-end=\"707\" data-start=\"687\"\u003e\u003cstrong data-end=\"707\" data-start=\"691\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"1043\" data-start=\"708\"\u003eThis coffee is a collaborative blend featuring five exceptional Colombian producers: \u003cstrong data-start=\"175\" data-end=\"265\"\u003eOscar Hernández, Rodrigo Sanchez, Jhoan Vergara, Huver Castillo, and Sebastian Ramirez\u003c\/strong\u003e. Sourced from the Antioquia, Huila, and Nariño regions, each producer contributes a distinct lot shaped by innovative processing and deep regional expertise. Together, their combined craftsmanship highlights the diversity, creativity, and world-class quality of modern Colombian coffee.\u003c\/p\u003e\n\u003ch3 data-end=\"1414\" data-start=\"1395\"\u003e\u003cstrong data-end=\"1414\" data-start=\"1399\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1902\" data-start=\"1415\"\u003eThis coffee is a blend of multiple lots, each produced using advanced and varied processing methods. The components include anaerobic fermentations, co-ferments, honey processes, and other experimental techniques, carefully selected to emphasize vibrancy, florality, and bright acidity. By combining these diverse processes, the blend achieves a layered, expressive profile that feels sparkling and dynamic, while remaining balanced and cohesive in the cup.\u003c\/p\u003e\n\u003ch3 data-end=\"1937\" data-start=\"1909\"\u003e\u003cstrong data-end=\"1937\" data-start=\"1913\"\u003eTake a Sip\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2375\" data-start=\"1938\"\u003eBright and lively on the palate, this coffee opens with layers of complex citrus and delicate white florals. A wine-like acidity reminiscent of sauvignon blanc adds a crisp, refreshing lift, while a playful sweetness emerges toward the finish, echoing notes of peach rings. Light in texture and vibrant throughout, the cup feels sparkling, elegant, and celebratory from first sip to last.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":57004543574390,"sku":"B\u0026W-THEFUTURE-CHAMPAGNE","price":25.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/The_Future_Champagne_New_Year.png?v=1767722344"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/b_w.png?v=1784119062","url":"https:\/\/sigmacoffee.co.uk\/collections\/black-white-roasters.oembed?page=4","provider":"Sigma Coffee UK","version":"1.0","type":"link"}