MEET THE PRODUCER

Equation Coffee has long been part of the Black & 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.

But their impact extends far beyond processing. Since 2013, Equation has built meaningful relationships with over 100 coffee-growing families through programs like Neighbors & Crops, 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.

TRUST THE PROCESS

Picked 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.

TAKE A SIP

Diego’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.

Intense, elegant, and endlessly engaging.

Tasting Notes: Black Cherry, Marzipan, Spiced Orange, Craft Chocolate

Producers - Diego Orta (grower) - Equation Coffee (Processing)

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. 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.