Details:

• Origin: Blend — Colombia, Kenya & Mexico

• Producers / Contributors: Sebastian Ramirez, Gichatha, Pilhuatepec

• Varieties: Mixed and Various

• Process: Mixed (including co‑fermented & anaerobic naturals)

• Roast: Developed Light (Medium-Light)

• Bag Size: 12 oz

• Tasting Notes: Ripe Strawberry 🍓 • Chocolate ganache 🍫 • Californian Cabernet 🍷 

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Intro:

Black & White is excited to present The Future: Chocolate Covered Strawberries, a flavour‑forward blend inspired by one of the world’s most adored pairings. Designed around the idea of strawberries dipped in chocolate, this release celebrates the rich, jammy sweetness and silky indulgence of that classic treat — but in coffee form.

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The Producer:

This coffee is a blend of microlots sourced from several passionate coffee communities and producers: a strawberry‑forward co‑fermented coffee from Quindío (Colombia), a bold, high‑fermentation natural from Embu (Kenya), and a washed selection from Veracruz (Mexico). These regions and their growers all contribute unique qualities — from sweet fruit intensity to deeper chocolate undertones — that make this blend greater than the sum of its parts.

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The Process:

Rather than a single imperial processing method, this blend brings together multiple processing styles to achieve its signature profile. The Colombian component comes from strawberry co‑fermentation, where cherries undergo a controlled fermentation meant to enhance berry character. The Kenyan microlot contributes natural fermentation and boozy fruit richness, while the Mexican lot adds washed clarity and balance. Combined, these methods help elevate fruit sweetness, body, and aromatic complexity.

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The Cup:

In the cup it lives up to its name with pronounced strawberry 🍓 aroma and sweetness greet the senses immediately, like freshly picked berries. The mid‑palate carries a rich, jammy quality reminiscent of red wine or berry cordial, while a silky chocolate 🍫 finish evokes the smoothness of ganache. There’s even a wine‑like red fruit intensity 🍷 that brings depth and sophistication to each sip — balanced yet indulgent.

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Overall:

This blend is a creative and memorable one that turns a dessert‑inspired concept into a specialty coffee experience. With its bright berry sweetness, luxurious chocolate warmth, and layered fruit complexity, it’s a playful yet refined coffee that invites exploration — perfect for filter brewing and those who love bold, expressive flavour profiles.

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.