Black & White Coffee Roasters

Diego Horta grows this Caturra and Castillo blend at 1,700 meters in Santa Maria, Huila, Colombia, on his farm El Rincón. After harvest, cherries are sent to La Palma y El Tucán for 190 hours of anaerobic fermentation in GrainPro bags, followed by mechanical drying and sun-finishing. The cup delivers pronounced red fruit—black cherries and grape-like notes—balanced with boozy sweetness reminiscent of cherry cordial, smooth marzipan body, and citrus-spice layers that conjure spiced orange. It finishes with craft chocolate character. Equation Coffee's partnership with Diego through their Neighbors & Crops program brings together a pioneering anaerobic processor and a grower invested in this method's potential.

From San Marcos in Tarrazú, Costa Rica, Esteban Zamora hand-processes his family's coffee using a pioneering cinnamon anaerobic technique: pulped cherries with intact mucilage are mixed with cinnamon powder (1 kg per 46 kg cherries) and sealed in GrainPro bags for six days before drying on concrete patios and mechanical dryers. The result is remarkably sweet with pronounced cinnamon spice, baked apple and orange zest fruit notes, and a smooth, creamy texture that evokes warm cinnamon rolls. This refined iteration showcases fermentation complexity and Esteban's mastery of his signature process.

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Finca Deborah sits at 1900 meters in Volcán, Chiriqui, where cool nights and cloud forest humidity slow cherry maturation and concentrate sugars. The coffee undergoes 100 hours of hermetically sealed anaerobic fermentation, then dries on custom three-tier African beds for 20 days. The result is a shapeshifter: hot and florally complex with raspberry, mango, and passion fruit; as it cools, acidity brightens and hibiscus florality dominates, balanced by underlying sweetness. Producer Jamison Savage's commitment to ecosystem stewardship—solar power, pesticide-free farming, handpicking—pairs with his competitive track record: three World Barista Championship winners used his coffees last year. This is advanced fermentation technique meeting terroir mastery.

Franky Hoyos, a third-generation farmer at El Encanto in Pitalito, Huila, applies cutting-edge processing to the prized Geisha variety at 1,650 meters. After initial 38-hour oxidative fermentation, the coffee undergoes thermal shock and yeast inoculation before a second 38-hour submerged fermentation, creating a distinctly expressive cup. Tropical and dessert-forward, it delivers guava, mango, orange creamsicle, and pink bubblegum with remarkable clarity. This is advanced washed processing at its most creative—a coffee that proves how technique and heirloom farming wisdom can unlock exceptional flavor.

Grown at 1,680 meters in Palestina, Huila, Gerson Mora's Villa Pastora produces this exceptionally rare Yellow Pacamara—a variety that ripens yellow rather than red. After handpicking, the cherries undergo a 60-hour initial oxidation, followed by 92 hours of anaerobic fermentation with beer yeast (saccharomyces cerevisiae) reintroduced with the fermented must, then 16 days of solar drying. The cup delivers heavy red fruit notes (red cherries), a big rounded body, bright acidity reminiscent of cara cara orange, hibiscus tea aromatics, and a milk chocolate finish. Gerson represents Colombia's new wave—marrying traditional farming with innovative processing and uncompromising quality control.

From Hambela in Guji, Ethiopia, at 2200 meters, this coffee is sourced by Hanan Million Getachew's woman-owned ASHKIM exporting venture. Whole cherries are hand-sorted and dried on raised beds in the sun, a traditional natural process that here achieves uncommon complexity. Expect tropical fruit (mango), florals on the nose, and a sweetness reminiscent of blackberry jam with iced tea clarity—a rare balance that cupping teams mistook for premium black label offerings.

Huver Castillo's Blackberry Washed is a carefully composed co-ferment blending two lots from his farms in Cauca and Nariño, Colombia (1,750–1,900 m). The Blackberry Honey lot (Caturra) ferments 72 hours with blackberry juice and wine yeast; the Chamomile lot (Pink Bourbon) undergoes temperature-controlled anaerobic fermentation with chamomile concentrate, followed by a second 24-hour ferment with the Blackberry mucilage. Both are gently washed and dried on African beds for 10–12 days. The result is unusually restrained for a co-ferment—sweet and lightly fruited with a tea-like body, blueberry and panela notes, and hints of hibiscus tea and almond pastry. This coffee rewards producers willing to experiment and innovate.

Jhonatan Gasca's Pacamara grows at 1,750 meters in Bruselas, Huila, Colombia, on his farm Zarza. The coffee undergoes a hybrid process: 48 hours of oxidation in open bags, 150 hours of anaerobic fermentation to intensify fruit flavors, then a thermal shock finish—alternating hot and cold water to quench the cherries and lock in complexity—before two weeks of careful drying. The cup bridges naturally processed and washed coffees, delivering floral cherry blossom and peach iced tea with red fruit undertones of raspberry and craft chocolate, clean and refined rather than funky. This is Gasca's statement lot, a product of years of experimentation and resilience in processing innovation.

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.

Sebastián Ramírez, a fourth-generation producer and fermentation master from Quindío, Colombia, crafted this standout co-ferment at Finca El Placer. Whole cherries fermented for 120 hours anaerobic with wine yeast, dehydrated strawberries, and fruit glucose, then pulped and fermented again for 72 hours with CO2 injection, creating complex microbial activity. The cup delivers bold cooked strawberry and grape candy notes with stone fruit depth, finishing smooth and creamy. This is masterful experimental processing that rewards curiosity—funky, fruit-forward, and anything but ordinary.

Sebastián Ramírez, a master of advanced fermentation at Finca El Placer in Quindío, Colombia (1700–1800 masl), created this decaf by co-fermenting whole cherries with wine yeast, dehydrated strawberries, and fruit glucose for 120 hours, then post-pulp fermenting with CO2 injection for 72 hours before controlled drying. The co-fermented lot was blended with a traditional washed coffee and decaffeinated via ethyl acetate extraction (preserving 95–97% flavor while removing caffeine). The result balances Ramírez's signature funky fruit intensity with approachable smoothness: strawberry jam, chocolate cherries, dulce de leche, and milk chocolate in one sip. This is decaf that tastes as thoughtfully made as the original.

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 Future: Halloween Candy is a playful four-lot blend pairing a washed Yirgacheffe from Ethiopia's Aricha region with three co-fermented Colombian coffees from Quindío and Nariño. The washed Ethiopian provides vibrant acidity while the co-fermented lots—including explicit watermelon and red fruit fermentations—deliver intense, candy-like fruit character: watermelon candy, lemon heads, blue raspberry Jolly Ranchers, and caramel apple. This is deliberate excess, not subtlety: a fun, zippy coffee that captures the nostalgic sweetness of a trick-or-treat haul. Black & White designed it to showcase their expertise in anaerobic and co-fermentation techniques, making it worth seeking if you want fruit-forward intensity and processing craft on full display.

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 blends 80% washed Aricha from Ethiopian smallholders with 20% co-fermented lot from Colombian producer Sebastian Ramirez. The washed Ethiopian component delivers classic clarity and approachability, while the co-fermented portion injects funky, dynamic fruit-forward character—watermelon, peach, and dark honey with black tea undertones. This is a deliberate bridging act: clean and balanced yet striking and innovative, proving you don't have to choose between traditional coffee elegance and experimental fermentation intrigue.

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.

From Xishuangbanna in southern Yunnan, this collaborative tea cake combines two distinct teas from legendary mountainsides: a fully oxidized black tea from Gedeng and a traditionally sun-dried white tea from Banzhang village. Master teamaker Xiaohui Quan pressed these spring-picked leaves together, creating a dynamic cup where each tea plays its own role. The Gedeng black tea delivers smoothness with brown sugar, toasted cashews, and vanilla, while the Banzhang white tea adds structure with stewed peaches and raw honey sweetness. Expect aromas of fresh clover, orchard fruit acidity, and a finish of walnuts and confectioner's sugar—a sophisticated, layered experience that rewards sipping.

From Nyeri, Kenya (1600–1900 MASL), this washed coffee defies typical Kenyan conventions. The extended fermentation—24 hours submerged, 24 hours dry, then another 24-hour soak—produces a notably low-acid cup with forward sweetness. Expect date and milk chocolate with cozy baked apple and cinnamon notes. It's an approachable, crushable coffee that drinks more like a refined Colombian than a classic Kenya.