Black & White Coffee Roasters

Angel Arturo Paz, quality control chief at San Vicente Coffee Exporters in Santa Barbara, Honduras, cultivates this Geisha on Itacayo at 1550–1730 meters. Traditional washed processing with minimal fermentation preserves the variety's inherent delicacy. Expect gardenia florals, tropical fruit, and a remarkable sweetness that evokes oolong tea paired with vanilla—a coffee that rivals the best Ethiopian Geihas but carries Santa Barbara's signature character.

Benjamin Paz grows this SL28 at El Cedral in Santa Barbara, Honduras at 1,600 meters elevation. After handpicking at peak ripeness, cherries are pulped and fermented in open tanks for 20 hours, then rinsed four times and dried on raised beds before finishing in a solar dryer for roughly two weeks—a careful washed process that showcases fermentation depth. The cup is floral and delicate, with white flower aromatics, sticky panela sweetness, vibrant grapefruit acidity, and an unexpected black currant note that lingers. A three-time Honduras Cup of Excellence winner, Paz is known for sustainable practices and connecting Santa Barbara farmers to specialty roasters, making this coffee worth buying for both its refined flavor and the producer's values.

From La Victoria Estate in Boquete, Panama (1700 m), this natural-process Geisha variety comes from four generations of the Lamastus family's coffee legacy. Whole cherries are hand-picked and dried on concrete patios at neighboring Elida Estate, where meticulous monitoring ensures optimal moisture development. Expect floral and citrusy notes reminiscent of bergamot, black tea body, and stone fruit (peach and plum)—a refined, complex cup that exemplifies what Panamanian Geisha can achieve.

From Diego Bermudez's Finca El Paraiso in Cauca, Colombia at 1,930 m, this Geisha undergoes anaerobic fermentation in cherry and post-pulp using a proprietary Geisha yeast culture, followed by a thermal shock wash and temperature-controlled drying. The result is a restrained, elegant cup that shifts through violet and lavender florals (hot), white peach and honeycomb sweetness (warm), and elderflower with candied orange and oolong tea notes (cool). Bermudez is renowned for pushing fermentation science to extremes; this coffee proves his mastery by delivering complexity without funkiness—a clear showcase of what precision processing can achieve.

Edinson Argote's La Quebradita farm sits at 1,850 meters on Colombia's Central Mountain Range in Timaná, Huila—a hub for processing innovation. The blend pairs an advanced natural Chiroso (fermented with proprietary beer wine yeast in stainless steel tanks) with a washed Maragesha (subjected to three rounds of fermentation, including anaerobic and yeast-inoculated stages, then shocked with cold water). The result is a super-sweet, enthusiastically fruity coffee that balances red fruit energy from the Chiroso with florality from the Maragesha, landing on notes of cherry blossom, lime zest, red slushee, and pineapple. This is a summer-ready blend that showcases Argote's commitment to replicable, sensory-forward specialty coffee.

Grown in Guji, Ethiopia at 2000 meters, these handpicked cherries undergo traditional natural processing before traveling to Bremen, Germany for Ethyl Acetate Decaffeination—a method using sugar alcohol as a solvent to remove caffeine while preserving the coffee's character. The result is vibrant red stone fruit (cherry, peach) balanced against dark molasses sweetness and smooth milk chocolate texture, with acidity that punches well above typical decaf standards. This is a decaf that refuses to apologize for what it is, delivering genuine complexity and flavor without the caffeine.

From La Estrella in Risaralda, Colombia, this coffee is grown at 1600–1700 meters on Julio Madrid's historic Finca La Riviera. The standout: cherries fermented for 36 hours in a temperature-controlled bioreactor alongside fermented peaches, pineapples, and a custom starter culture, with careful temperature manipulation and musto recirculation throughout. The result is a nuanced cup that leads with jasmine and peach tea, followed by unexpected notes of melon and green grape—delicate and elegant where most coffees are loud. A Geisha-Sudan Rume blend that rewards the cup.

From Acevedo, Huila at 1,750 meters, this coffee is the result of a community-focused project by three young producers—Nestor and Adrian Lasso, plus Jhoan Vergara—who buy cherry from multiple local farmers and process everything together at their wet mill, El Diviso. The washed process includes brief aerobic fermentation, thorough rinsing, and raised-bed drying, yielding a clean, balanced profile. Expect sweet citrus, red stone fruit, and milk chocolate in every cup. This is a straightforward, well-executed Colombian that proves specialty coffee can elevate entire farming communities.

Lica Torres grows Milenio and Catuaí at 1,500 masl on his three-hectare farm at the foot of Chirripo Volcano in Brunca, Costa Rica's southernmost coffee region—a daring venture in challenging terrain. The Black Cherry process, controlled meticulously at Cerro Buena Vista Wet Mill, involves hand-picking over-ripe cherries, fermenting them in bags for 24 hours, drying on raised beds, fermenting again in sealed bags for seven days, then finishing on concrete beds. The cup delivers cocktail cherry and port wine acidity backed by milk chocolate, with white icing sweetness that pushes this coffee toward transcendence. This is a technically ambitious, producer-signature process that rewards careful execution with layered fruit and wine-like complexity.

Mulugeta Muntasha's operation in Arbegona, Sidama, sources from 600 smallholders at 2300–2400 meters elevation in a region that only began growing coffee a decade ago. Handpicked cherries are washed and dried on raised beds to optimal moisture, showcasing the rare single-variety JARC 74158. Expect vibrant acidity reminiscent of Meyer lemons, delicate apricot notes, white flower aromatics, and honey-like sweetness—a textbook expression of classical Ethiopian coffee at its most refined.

From Pitalito in Huila, Colombia, this coffee is sourced by three young producers—Nestor, Adrian, and Jhoan—who work with multiple local farmers through their Community Project, processing diverse lots at their El Diviso wet mill. The coffee undergoes anaerobic fermentation with a restrained thermal shock protocol, then is rinsed, floated for quality, and dried on raised beds to optimal moisture. The result is an elevated washed Caturra: bright citrus and stone fruit (nectarine, red cherry) balanced with brown sugar-like body—equally at home in a specialty coffee discussion or a casual gathering.

Grown by third-generation producer Pedro Sagastume at Los Quetzales in El Sauce, Santa Barbara, Honduras at 1600 meters, this Pacas lot showcases the farm's commitment to quality. The honey process—where cherries are de-pulped and dried with mucilage for 12 days—creates a flavor profile that balances the clarity of washed coffees with the fruit-forward character of naturals. Expect heavy stone fruit notes of orange, apricot, and black cherry, anchored by striking sweetness and a surprising black currant undertone reminiscent of top Kenyan lots. The body is big and round with lovely acidity—a coffee that rewards curiosity.

From El Cedral in Santa Barbara, Honduras—a region celebrated for exceptional coffee—Ramon Rodriguez's La Bendición farm grows a Pacas-Bourbon blend at 1,580 masl. After hand-picking at peak ripeness, cherries are depulped same-day and undergo 17–22 hours of dry fermentation in concrete tanks, followed by triple-rinsing and 10–15 days of solar drying to 9.5% moisture. The result balances vibrant acidity with profound sweetness: red apple and dates mingle with candied hazelnuts and brown sugar, creating an almost fair-food character—think candy apple rolled in chopped nuts. This is specialty-grade coffee (12th place in Honduras COE debut) that works equally well for connoisseurs and everyday drinkers.

From Huila, Colombia at 1,800 masl, this decaf employs the sugarcane (EA) process, where green coffee is decaffeinated in-country before export. This vertical integration keeps the coffee fresher and eliminates costly cross-border logistics. The sugarcane method preserves flavor complexity better than traditional decaf techniques, yielding caramel and milk chocolate notes with genuine balance. It's a specialty-grade decaf that doesn't compromise on taste—proof that decaffeination and quality aren't mutually exclusive.

The Classic is a year-round blend combining washed coffees from Colombia's Las Nubes (1600–2000 masl) and Ethiopia's Aricha, designed to evoke the comfort and nostalgia of a traditional breakfast coffee. Both lots are washed-processed, contributing brightness and clarity to the cup. Expect caramelized sugars, subtle stone fruits, milk chocolate, and balanced acidity—a rounded, approachable profile that shines with cream and sugar.

The Natural is B&W's flagship blend, combining naturally processed coffees from China and Ethiopia that shift seasonally. The blend showcases red fruits—raspberries, cherries, and dark berries—layered with chocolate notes and a balanced to vibrant acidity. Natural processing brings the fruit-forward character that makes this an ideal entry point into specialty coffee, while the seasonal variation reflects the roaster's commitment to working with what's available. This medium-dark roast offers approachable complexity without sacrificing the brightness that defines quality natural coffees.

The Original celebrates Ethiopia's foundational role in coffee history, sourcing washed Aricha beans from 1,900–2,200 meters elevation. The washed process highlights the coffee's natural delicacy and brightness. Expect delicate florals, citrus, and honey with balanced, light acidity and a tea-like body—a deliberate lighter roast that lets the coffee's subtle character shine through.

The Traditional is a dark roast from Las Nubes, Colombia, processed via washed method. Black & White's darkest offering balances the deep, approachable flavors dark roast drinkers expect—dark chocolate, cherry, marzipan—with the origin's inherent characteristics. It's crafted for those ready to upgrade from grocery-store dark roasts to specialty-grade coffee, proving that bold roasting and terroir expression needn't be mutually exclusive.

This is a multi-origin blend from Colombia's Antioquia, Cauca, Huila, and Quindío regions, born from Unblended's Young Producers Program—a mentorship initiative pairing seasoned farmers with emerging talent. The lots underwent various experimental processing methods, blending small experimental batches with established producers' larger harvests to ensure quality and market stability. The cup balances fermentation-driven tropical notes (mango) and complexity with strawberry sweetness and smooth chocolate body, creating something approachable yet sophisticated. It's a direct taste of Colombia's next generation of specialty coffee makers, backed by roasters who care about building relationships between producers and patrons.