Black & White Coffee Roasters

Benjamin Paz - La Salsa SL28

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.

Boutet - Natural Gesha

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.

Diego Bermudez - Red Plum

From Finca El Paraiso in Piendamó, Cauca, Colombia at 1,900 meters, this Castillo was processed using Diego Bermudez's signature Red Plum culture—a proprietary blend of cascara extract, mucilage, and wine yeast that initiates primary and secondary fermentation under pressure. After fermentation, the coffee receives a thermal shock wash, then dries at a controlled 35°C for 34 hours. The result is surprisingly balanced despite its intensive processing: white grape, peach, and turbinado sugar notes you'd expect from rare varietals, anchored by a playful strawberry candy character. This is coffee that proves Bermudez's reputation for extracting extraordinary flavor complexity through scientific precision.

El Burro - Natural Gesha Lot E

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Hambela Natural - EA Decaf

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.

Jose Jijón - Putushio Washed

Grown by 19-year-old Jose Jijón at over 2,200 meters in Loja's Putushio region, this washed Typica Mejorado undergoes 24-hour dry fermentation and quality sorting before drying on raised beds. The processing yields a remarkably clean cup: intensely floral (jasmine, lavender) when hot with wildflower honey sweetness and complex citrus, transitioning to delicate white peaches and soft texture as it cools, with subtle tropical fruit and an oolong-like finish. This is a coffee that rewards sipping across multiple temperatures, showcasing why the next generation of Jijón producers is worth watching.

Julio Madrid - Gummy Bears

From Finca La Riviera in La Estrella, Risaralda, Colombia, this is a blend of three distinct Caturra lots, each a co-ferment experiment. Process guru Julio Quinceno adds fresh fruit, dried fruit, and natural fruit hydrosols during fermentation to create separate flavor profiles: passion fruit, stone fruit, and watermelon. The result is tropical, citric, and sweet—pineapple, raspberry, watermelon, and lychee with a playful, balanced intensity. Excellent as an iced pour-over on a hot day.

Julio Madrid - Nitro Watermelon

Given its meticulous processing and lengthy fermentation period, you might expect this coffee to register pretty high on our funkiness scale, and yet... it's darn near approachable. This is definitely a high fermentation-impact coffee, but there's nothing really funky or boozy about it. Instead, it's delightfully fruity (think: peach, pineapple, and mango) and surprisingly clean(ish). There's even a subtle florality to this lot, like roses. The coffee as a whole is also really sweet, leaving us with a candy-like sensation throughout - think watermelon Jolly Ranchers. The whole sipping experience is vibrant and delightful - a real testament to the success of the processing experiments happening at Finca La Riviera.

Lasso y Vergara - Community Project

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 - Black Cherry Natural

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.

Maikon Fernandez - Natural

Maikon Fernandez's coffee comes from Las Flores in Santa Barbara, Honduras, grown on land with three generations of family farming history at 1,600 meters elevation. This is a straightforward natural process: ripe cherries were hand-sorted and dried without additives or anaerobic tricks. Expect bold red fruit and tropical mango notes with a round, smooth milk chocolate body—a classic expression of what natural processing brings to Honduran coffee.

Mulugeta Muntasha - Washed

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.

Nahun Fernandez - Gesha

Nahun Fernandez planted Geisha on his own higher-elevation land in Las Flores, Santa Barbara, seeking the cooler temperatures and persistent fog needed for this demanding variety. After handpicking at peak ripeness, the cherries underwent 48 hours of aerobic fermentation in stainless steel tanks, then were washed and dried on raised beds—a process that reveals the varietal's signature floral complexity. Expect soft florals, sweet orange, white peach, and a tea-like finish that lingers cleanly. This is a Geisha grown and processed with precision, delivering the refined sweetness and clarity the variety demands.

Ramon Rodriguez - Washed

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.

Rodrigo Sanchez - Green Tea

Rodrigo Sánchez grows Bourbon and Purple Caturra at 1,500 meters in Huila, Colombia, on Finca El Eden. His signature co-fermentation technique—blending ten yeasts, dehydrated aromatic herbs like chamomile and mint, and molasses for 190 hours before adding cherry for another 150—creates an extraordinarily herbal and balanced cup. Expect citrus brightness (lemon verbena), white peach stone fruit, and floral honey sweetness that together evoke green tea more convincingly than most experimental coffees manage. This is precision fermentation in service of a clear sensory vision, executed by a producer who learned to cup his own coffee and never stopped innovating.

Sebastian Ramirez - Red Fruit

Sebastián Ramírez, a fourth-generation Quindío producer and master of advanced fermentation, crafted this Castillo lot through anaerobic fermentation with CO2 injection, wine yeast, fruit glucose, and dehydrated strawberries. The coffee was shade-dried for 20–25 days, then stabilized in Grain-Pro bags for 15 days. Expect intense strawberry sweetness reminiscent of cooked fruit and grape candy, with peach notes and a smooth, milk chocolate finish—a boldly engineered expression of Ramírez's fermentation expertise.

Sugarcane Decaf

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

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 Future - Summer Slush

The Natural

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 New School - Peach

The New School pairs 85% washed Refisa from Oromia, Ethiopia with 15% peach-focused Gigante from Huila, Colombia processed via co-ferment. The blend bridges clean, classic coffee and experimental fermentation: expect vibrant peach and citrus complexity alongside black tea and milk chocolate notes. Black & White designed this year-round blend to prove you can embrace both traditional washed coffees and advanced processing innovation in a single, approachable cup.

The Original

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

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.

Unblended - Young Producers Project

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.