This Colombian coffee from Cundinamarca region in La Palma y El Tucan farm at 1750 meters altitude features the Sidra variety processed using a Bioinnovation method. The anaerobic fermentation in buried clay pots for 107 hours followed by 36 hours of aerobic mucilage oxidation creates a complex flavor profile with spiced pear, grilled peach, tepache, and dark honey notes. The coffee has a round, full body with excellent sweetness and depth, presenting a lighter, cleaner profile than typical Ethiopian-origin varietals.
Black & White is the realization of barista champions Kyle Ramage and Lem Butler’s ambition to democratize elite‑level coffee. They manage a dedicated roastery since 2017, roasting four days per week.
