Details:

• Origin: Huila, Colombia

• Producer: Rodrigo Sanchez Valencia (Finca Monteblanco)

• Varietals: Caturra, Bourbon

• Process: Co‑Ferment (two distinct co‑ferments blended)

• Elevation: ~1,730 m above sea level

• Bag Size: 340 g

• Roast: Filter

• Tasting Notes: Strawberry Jam  • Powdered Sugar • Candy‑sweet powdered sugar • Cake Icing 

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Intro:

Black & White is delighted to present Rodrigo Sanchez: Candy Hearts, a playful and unforgettable coffee that lives up to its name. Crafted in collaboration with one of Colombia’s most imaginative producers, this lot uses innovative fermentation to create a cup that’s sweet as candy, fun to drink, and layered with familiar dessert‑like character. From powdery sugar sweetness to bright berry notes, every sip feels like a whimsical treat.

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The Producer:

Rodrigo Sanchez Valencia is a third‑generation coffee farmer from Finca Monteblanco in Huila, Colombia. While Rodrigo grew up around coffee, it wasn’t until a local program taught him about cupping, coffee quality and competitions that he began to think about coffee in terms of flavour potential. Since then, he’s worked tirelessly with his family to re‑imagine farming and processing practices, transforming their output into highly expressive specialty lots — a mission that clearly shines through in Candy Hearts.

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The Process:

What makes this coffee truly special is its co‑ferment approach — a creative blend of two experimental fermentations from Rodrigo’s farm, referred to as Process 20 and Process 22. Both lots use ripe Caturra and Bourbon cherries selected for high sugar content (Brix), then fermented with cultivated microbial cultures to carefully shape flavour development.

• Process 20 uses a culture based on strawberries, raspberries, cherries, herbs like chamomile and mint, and fermented for extended hours under controlled conditions.

• Process 22 uses a banana‑based culture fed with molasses, promoting lactic fermentation over a long period.
  After fermentation, the lots are combined to highlight sweet, fruit‑driven expression with balanced acidity and deep sweetness.

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The Cup:

Candy Hearts tastes as delightful as its name suggests. Expect juicy strawberry 🍓 and banana 🍌 highlights up front, followed by candy‑sweet layers like powdered sugar 🍬 and rich raspberry jam 🍇 undertones. The overall profile is sweet, fragrant, and confection‑like — reminiscent of classic Valentine’s‑themed sweets but with balance and complexity that keep the cup interesting from first sip to last.

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Overall:

Black & White’s Rodrigo Sanchez: Candy Hearts is a standout seasonal roast that marries thoughtful farm innovation with infectious personality. With its dessert‑like sweetness and bold fruit character, it’s an ideal filter coffee for those who enjoy playful, expressive profiles that feel both fun and sophisticated. Whether you’re sharing it with friends or savouring it solo, this coffee delivers a joyful and memorable experience.

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.