Black & White
Black & White is a specialty coffee roaster based in US. BeanHoard tracks current coffees, new releases, and sold-out listings from Black & White.
25 coffees in stock — page 1 of 1
Updated --
In StockSingle origin
$21.00 · 340g · $6.18/100g
3 sizes
- 340g — $21.00 ($6.18/100g)
- 907g — $50.00 ($5.51/100g)
- 2267g — $112.00 ($4.94/100g)
Details
- Origin
- HULIA, COLOMBIA
- Process
- Sugar Cane/ EA
In StockMulti-country
$21.00 · 340g · $6.18/100g
3 sizes
- 340g — $21.00 ($6.18/100g)
- 907g — $50.00 ($5.51/100g)
- 2267g — $112.00 ($4.94/100g)
Details
- Origin
- COLOMBIA | ETHIOPIA
- Process
- Washed
In StockBlend
$21.00 · 340g · $6.18/100g
3 sizes
- 340g — $21.00 ($6.18/100g)
- 907g — $50.00 ($5.51/100g)
- 2267g — $112.00 ($4.94/100g)
Details
- Origin
- COLOMBIA
- Process
- Washed
In StockBlend
$21.00 · 340g · $6.18/100g
3 sizes
- 340g — $21.00 ($6.18/100g)
- 907g — $50.00 ($5.51/100g)
- 2267g — $112.00 ($4.94/100g)
Details
- Origin
- ETHIOPIA
- Process
- Washed
In StockMulti-country
$22.00 · 340g · $6.47/100g
3 sizes
- 340g — $22.00 ($6.47/100g)
- 907g — $52.50 ($5.79/100g)
- 2267g — $117.60 ($5.19/100g)
Details
- Origin
- Oromia, Ethiopia | Huila, Colombia
- Process
- Washed | Co-ferment
- Variety
- Various
In StockMulti-country
$22.00 · 340g · $6.47/100g
3 sizes
- 340g — $22.00 ($6.47/100g)
- 907g — $52.50 ($5.79/100g)
- 2267g — $117.60 ($5.19/100g)
Details
- Origin
- CHINA | ETHIOPIA
- Process
- Natural | Washed
In StockBlend
$26.00 · 340g · $7.65/100g
3 sizes
- 340g — $26.00 ($7.65/100g)
- 907g — $68.00 ($7.50/100g)
- 2267g — $170.00 ($7.50/100g)
Details
- Origin
- Acevedo, Huila, Colombia
- Process
- After being picked at peak ripeness, the cherries are delivered to the wet mill at El Diviso and sorted for quality. Individual lots are then blended together and left to ferment briefly in an aerobic environment. The coffee is thoroughly rinsed, floated for quality control, and spread out on raised beds to dry until optimal moisture content is achieved.
- Variety
- Mixed
In StockSingle origin
$26.00 · 340g · $7.65/100g
3 sizes
- 340g — $26.00 ($7.65/100g)
- 907g — $68.00 ($7.50/100g)
- 2267g — $170.00 ($7.50/100g)
Details
- Origin
- Rivas, Brunca, Costa Rica
- Process
- Black Cherry is a process coined by the Torres family and controlled meticulously at the Cerro Buena Vista Wet Mill. As with any "normal" natural processing method, ripe coffee cherries are collected by hand and taken to the mill, but Lica allows these cherries to linger on the plant a little past peak ripeness, and the cherries start to take on a darker hue as a result. At the wet mill, they are placed in propylene bags for about 24 hours before being spread out on raised beds to begin drying. Once the parchment approaches 15–20% moisture content, the lot is re-collected into plastic bags and placed in storage for seven days, where fermentation continues to occur at a glacial pace. Finally, the cherries are put back out to dry—on concrete beds this time—until the remaining 5–10% humidity points are lost.
- Variety
- Catuaí
- Producer
- Nestled at the foot of Chirripo Volcano, the three-hectare farm owned by Lica Torres and his family is one of only a few such courageous endeavors in Brunca, the southernmost coffee-growing region in Costa Rica. Conditions there aren't exactly idyllic; the soil is rocky, the incline steep, and the weather is often either a little too hot or a little too cold to grow any particular crop with tremendous success. Lica's father initially planted pine trees on the farm, but farming wood is a slow-going process that doesn't yield dividends very quickly.
In StockSingle origin
$26.00 · 340g · $7.65/100g
3 sizes
- 340g — $26.00 ($7.65/100g)
- 907g — $68.00 ($7.50/100g)
- 2267g — $170.00 ($7.50/100g)
Details
- Origin
- Guji, Ethiopia
- Process
- Processing for this unique adaptation of a decaffeinated coffee happens in two stages – and across two continents! First, coffee cherries are handpicked throughout Hambela at peak ripeness and delivered to a drying station for traditional Ethiopian natural processing. Then, they make the voyage to Bremen, Germany, where they undergo a fascinating and confusing science experiment known as Ethyl Acetate Decaffeination (EAD). The TLDR: a sugar alcohol byproduct is used as a solvent to help dissolve the caffeine out of the coffee as it is steamed.
- Variety
- mixed
- Producer
- multiple
In StockBlend
$26.00 · 340g · $7.65/100g
3 sizes
- 340g — $26.00 ($7.65/100g)
- 907g — $68.00 ($7.50/100g)
- 2267g — $170.00 ($7.50/100g)
Details
- Origin
- El Cedral, Santa Barbara, Honduras
- Process
- After being picked at peak ripeness, the coffee cherries are depulped later that day and exposed to dry fermentation in concrete tanks for 17–22 hours. Afterward, the parchment is triple-rinsed with water in the same tanks, and then removed to dry in solar dryers for 10–15 days, until 9.5% moisture content is achieved.
- Variety
- Pacas & Bourbon
- Producer
- Ramon Rodriguez planted his first farm on land that he inherited from his father in 1982. At the time, he mostly grew vegetables, which he often bought and traded in the nearby region of Santa Barbara, Honduras, an area renowned for its ability to produce stunning coffee crops. Ramon quickly fell in love with Santa Barbara, and by 1990 he had purchased a plot of land in the village of El Cedral and planted coffee on it.
In StockBlend
$26.00 · 340g · $7.65/100g
3 sizes
- 340g — $26.00 ($7.65/100g)
- 907g — $68.00 ($7.50/100g)
- 2267g — $170.00 ($7.50/100g)
Details
- Origin
- Antioquia, Cauca, Huila, and Quindio Colombia
- Process
- This blend is composed of several lots from both young producers and storied coffee farmers alike, each of which underwent various iterations of experimental processing methods.
- Variety
- Castillo, Caturra, Colombia
- Producer
- YCA | Young Producers Project
In StockBlend
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- Quindío, Colombia | Huila, Colombia | Nariño, Colombia
- Process
- advanced
- Variety
- various
In StockBlend
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- La Estrella, Risaralda, Colombia
- Process
- This coffee is a blend of three distinct Caturra lots from Finca La Riviera, each of which is a co-ferment experiment processed meticulously by Quinceno:
- Variety
- Catiurra
- Producer
- Julio Cesar Madrid is a name you've seen here before—he's the director of the joint farms, Finca La Riviera and Finca Milan, which were first cultivated by Julio's ancestors over forty years ago. Together with his business partner, Andres Julio Quinceno, Julio Madrid has made it his life's work to produce incredible coffees and practice innovative and exacting processing methods.
In StockSingle origin
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- Piendamó, Cauca, Colombia
- Process
- Processing begins with the development of a proprietary culture recipe using cascara extract, mucilage, and wine yeast that Diego affectionately named "Red Plum."
- Variety
- Castillo
- Producer
- Diego Bermudez needs no introduction in many specialty coffee circles. Known for understanding processing in a way that few producers do, there was a time when Diego was accused of "cheating" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result of Diego's innovative and science-laden processing methods. His use of primary and secondary fermentation has produced some of the wildest flavor experiences we've ever enjoyed at the cupping table, and today's release has a lot to teach us about what is possible in contemporary coffee processing.
In StockSingle origin
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- Bensa, Ethiopia
- Process
- After being picked at peak ripeness and delivered to the drying station by smallholders, whole coffee cherry is floated for quality and then spread out to dry on raised beds in the African sun.
- Variety
- 74158
- Producer
- Inspired by his father, Basha Bekele is a community man at heart. He works with 126 registered outgrowers throughout Bensa, operates three drying stations there, and (with the help of his father) built a church for the residents of Bombe near the drying station where this particular lot was processed. Although he grows his own coffee on twelve hectares of semi-forested land, Basha continues to pay smallholders a premium for delivering cherry to his drying stations for processing and export, going so far as to deliver a second payment after the coffee is sold—a practice we don’t often see in Ethiopia!
In StockSingle origin
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- Arbegona, Sidama, Ethiopia
- Process
- After being handpicked at peak ripeness and delivered to the wetmill in Arbegona, coffee cherries are sorted for quality and thoroughly washed before spread out to dry on raised beds until optimal moisture content (10–12%) is achieved.
- Variety
- 74158
- Producer
- Mulugeta Muntasha grew up in the Bursa village of Arbegona, Ethiopia—a region which didn’t really grow coffee a decade ago. As a teenager, he worked as a truck driver in neighboring Arsi, transporting coffee lots from local smallholders to a private washing station. It is there that Mulugeta learned the business of coffee, and he took his newfound knowledge and understanding back to his home village of Bursa in 2021, shortly after farmers there had begun to plant coffee trees in an effort to cope with economic strain and climate change. He established his own drying station in the area, called Dawencho, and placed second in the Cup of Excellence only a year later.
In StockSingle origin
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- La Plata, Huila, Colombia
- Process
- Before being delivered to the dry mill, smallholders in the region pick the coffee cherries at peak ripeness and subject them to 12 hours of aerobic fermentation in cherry prior to pulping. At Los Patios, the dpulped coffee is joined by a natural peach extract and a proprietary solution developed by the R&D team at Los Patios. That mixture is left to ferment for two days before being drained and spread out to dry for 12–16 days, where it is rotated constantly to ensure even drying.
- Variety
- Castillo
- Producer
- At The Coffee Quest, exporters have committed to supporting the entire coffee supply chain, collaborating with producers and establishing relationships at origin. In 2022, they filled in a crucial gap by establishing an R&D processing facility in Huila, Colombia. Originally formed in Gigante but relocated to La Plata, Los Patios now exists as a hub for coffee processing and research in the area, and it also helps local producers mitigate challenges such as market volatility, climate change, and inadequate infrastructure.
In StockSingle origin
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- Quindío, Colombia
- Process
- After being picked at peak ripeness, this Castillo lot underwent anaerobic fermentation with added CO2 injection, nestled alongside wine yeast, fruit glucose, and dehydrated strawberries. The coffee was later dried in two phases: first under shade for 20-25 days, and then in Grain-Pro bags for stabilization for 15 days.
- Variety
- Castillo
- Producer
- Sebastián Ramírez is a fourth generation coffee producer who started growing coffee more than 13 years ago. Early in his career, he started exploring the nuances of fermentation, and today, Sebastián is regarded as a master of advanced processing techniques like co-fermentation and carbonic maceration. His mission is to make coffee accessible and exciting, and Sebastián champions those efforts in his processing endeavors and as a mentor for the Unblended Young Producer Program. Sebastián and his coffees can be accurately described as "anything but ordinary," and this strawberry co-ferment adaptation is one of our favorite iterations of that endearing moniker.
In StockMulti-country
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- Las Flores, Santa Barbara, Honduras
- Process
- After being handpicked at peak ripeness, the coffee cherries are sorted for density and defects at the wet mill before undergoing 48 hours of aerobic fermentation in traditional stainless steel tanks. After this, they are thoroughly washed with clean water before being spread out to dry on raised beds, until optimal moisture content is achieved.
- Variety
- Gesha
- Producer
- For Nahun Fernandez, coffee became the family business two generations before his arrival, when Nahun's grandfather moved to Santa Barbara and planted a few coffee trees on a small plot of land back in 1970. Today, that same land (now called Finca Don Andres) is still farmed by Nahun's father, brothers, and children.
In StockSingle origin
$28.00 · 340g · $8.24/100g
3 sizes
- 340g — $28.00 ($8.24/100g)
- 907g — $72.00 ($7.94/100g)
- 2267g — $175.00 ($7.72/100g)
Details
- Origin
- Samaria, Palestina, Huila, Colombia
- Process
- After being handpicked at peak ripeness, coffee cherries are floated and hand-sorted for quality before being pulped. Prior to any coffee fermentation, Rodrigo combines a mixture of 10 different yeasts with dehydrated aromatic herbs (like chamomile, mint, and rosemary) and molasses, and he seals the mixture for 190 hours of fermentation. Coffee cherries are then added to the fermentation mixture, and the two mingle together for an additional 150 hours. Finally, the coffee is washed clean and spread out on parabolic beds, being raked regularly to ensure even drying.
- Variety
- Bourbon, Purple Caturra
- Producer
- Rodrigo Sánchez Valencia is a third generation coffee farmer, but his father and grandfather before him never considered the coffee they grew in terms of its cup profile. That is to say, they didn't really know that their farming and processing techniques could have a huge impact on the flavor and quality of the coffees they were producing. That changed in 2002, when Rodrigo participated in a local program that sought to communicate cupping, coffee competitions, and lot-scoring to children of coffee producers. With this newfound understanding and a profound desire to produce high-quality coffee consistently, Rodrigo and his family set off on a mission to re-imagine the work they'd been doing at Finca Monteblanco, and the coffees coming from that farm today are a testament to their rigorous persistence in that endeavor.
In StockSingle origin
$16.00 · 100g · $16.00/100g
4 sizes
- 100g — $16.00 ($16.00/100g)
- 340g — $35.00 ($10.29/100g)
- 907g — $85.00 ($9.37/100g)
- 2267g — $221.00 ($9.75/100g)
Details
- Origin
- Bruselas, Huila, Colombia
- Process
- Originally coined by the Hartman family in Panama about 10 years ago, DRD stands for “dark-room dried,” and it refers to the process of drying coffee very slowly in a UV-free environment, often with tight temperature and humidity controls. The result is a naturally processed coffee that could almost be mistaken for a washed lot at the cupping table, and it’s quite an impressive feat for the funk masters at Nogales!
- Variety
- Gesha
- Producer
- Established by patriarch Ricardo Hernández in 1952, Los Nogales is a storied coffee farm located on the hills of Pitalito. Here, the Hernandez family have spent decades striving to combine tradition with innovation in order to produce some of the best specialty coffee in Huila. Ricardo and his wife, Concepción, welcomed eight children in that very countryside while building their dream—but it was the baby of the family, Ricaurte Hernández, who stood out as the one destined to take over the family business. Ricaurte was a born entrepreneur, in love with the land and obsessed with innovation. Together with his wife, Suldery, he set about building a bonafide coffee empire in Huila—one he hoped his own children would love and shepherd someday.
In StockSingle origin
$18.25 · 100g · $18.25/100g
2 sizes
- 100g — $18.25 ($18.25/100g)
- 340g — $40.00 ($11.76/100g)
Details
- Origin
- El Cedral, Santa Barbara, Honduras
- Process
- After being handpicked at peak ripeness, the coffee cherries are pulped and put into open tanks to ferment for 20 hours. Once the mucilage is fermented, the beans are rinsed four times, then placed on raised beds to dry for a day. Lastly, the beans are put in a solar dryer for around 14 days to dry.
- Variety
- SL28
- Producer
- Benjamin Paz is a cornerstone of Honduran specialty coffee, and we’re not just saying that because he’s a personal friend. A third generation producer with deep roots in both coffee production and exporting, Benjamin began working with the exporting venture, San Vicente, in 2008 and began growing his own coffee four years later. Since those first trees were planted, Benjamin has won the Honduras Cup of Excellence multiple times, including in 2024, when our director and head roaster had the tremendous privilege of celebrating with him in person.
$14.00 · 54g · $25.93/100g
2 sizes
- 54g — $14.00 ($25.93/100g)
- 54g — $12.00 ($22.22/100g)
Details
- Origin
- SEE PRODUCT PAGE OF COFFEE
In StockSingle origin
$32.00 · 100g · $32.00/100g
2 sizes
- 100g — $32.00 ($32.00/100g)
- 340g — $96.00 ($28.24/100g)
Details
- Origin
- Loja, Putushio, Ecuador
- Process
- After being handpicked at peak ripeness, whole coffee cherries are sorted for quality before undergoing 24 hours of dry fermentation. Next, they are floated for a second round of quality sorting and thoroughly rinsed before finally being spread out on raised beds to dry.
- Variety
- Typica Mejorado
- Producer
- Jose Jijón is the son of acclaimed Ecuadorian coffee producer Pepe Jijón, whose coffees have been featured on our menu many times. At just 19 years old, Jose is working alongside his dad at their high elevation farm in Loja, growing and processing Typica Mejorado cherries at over 2200 meters above sea level. Jose is passionate about coffee and obsessed with processing it perfectly, a feat which he has certainly accomplished with this spectacular washed offering.
In StockMulti-country
$18.50 · 54g · $34.26/100g
Details
- Origin
- Colombia & Costa Rica
- Process
- various
- Variety
- various