MEET THE PRODUCER | La Palma Y El Tucán is a longtime friend of the Black & White family, and if you've been around here awhile, you've likely seen their name printed on several of our labels over the years. They pioneered anaerobic processing methods in Colombia years ago and still produce arguably the best anaerobic washed coffees we've ever tasted! Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they feature so prominently on our menu. We have had the privilege of visiting their farm in the foothills of Cundinamarca many times over the years, including a special trip with all of our roasters last fall. It was on that trip where we tasted this lactic fermentation lot, and you've actually seen it on our menu before! Originally, we blended it with a second Gesha lot from La Palma and offered it as "The Gesha Blend." This time around, we decided this coffee deserves to stand on its own - and we think you'll agree at first sip. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are transported to the mill and hand-sorted for quality. Next, they are placed in sealed tanks to undergo lactic fermentation, wherein bacteria are starved of oxygen and feast on the lactic acid-rich carbohydrates found in the coffee's mucilage, resulting in the unique and remarkable flavor profile described below. TAKE A SIP | When hot, this coffee is heavily floral - think bergamot and rose. The acidity is like sweet citrus, reminding us of lemon curd. There's this really lovely vanilla thing happening, which complements the peach stone fruit note to give us something like peaches and cream. As the coffee approaches a pleasantly warm temperature, both the vanilla-like sweetness and the citric acidity increase, and that bergamot florality prevails. That stone fruit note has transformed into something more like cherries, and fleshy orchard fruits (like pear and macintosh apples) can be perceived here. When cool, this coffee has us seeing RED - red plum and back cherry have entered the chat. Even at this temperature, it's still floral and aromatic, reminding us now of something more herbal, like spruce and earl grey tea. Here, we're left with a sipping experience akin to apple cider - it's crisp and fruity, refreshing and sweet. ___________________________________________________________________________ Origin | Cundinamarca, Colombia Farm | La Palma Y El Tucán Process | Lactic Variety | Gesha Elevation | 1730 - 1770 masl

MEET THE PRODUCER | La Palma Y El Tucán is a longtime friend of the Black & White family, and if you've been around here awhile, you've likely seen their name printed on several of our labels over the years. They pioneered anaerobic processing methods in Colombia years ago and still produce arguably the best anaerobic washed coffees we've ever tasted! Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they feature so prominently on our menu. We have had the privilege of visiting their farm in the foothills of Cundinamarca many times over the years, including a special trip with all of our roasters last fall. It was on that trip where we tasted this lactic fermentation lot, and you've actually seen it on our menu before! Originally, we blended it with a second Gesha lot from La Palma and offered it as "The Gesha Blend." This time around, we decided this coffee deserves to stand on its own - and we think you'll agree at first sip. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are transported to the mill and hand-sorted for quality. Next, they are placed in sealed tanks to undergo lactic fermentation, wherein bacteria are starved of oxygen and feast on the lactic acid-rich carbohydrates found in the coffee's mucilage, resulting in the unique and remarkable flavor profile described below. TAKE A SIP | When hot, this coffee is heavily floral - think bergamot and rose. The acidity is like sweet citrus, reminding us of lemon curd. There's this really lovely vanilla thing happening, which complements the peach stone fruit note to give us something like peaches and cream. As the coffee approaches a pleasantly warm temperature, both the vanilla-like sweetness and the citric acidity increase, and that bergamot florality prevails. That stone fruit note has transformed into something more like cherries, and fleshy orchard fruits (like pear and macintosh apples) can be perceived here. When cool, this coffee has us seeing RED - red plum and back cherry have entered the chat. Even at this temperature, it's still floral and aromatic, reminding us now of something more herbal, like spruce and earl grey tea. Here, we're left with a sipping experience akin to apple cider - it's crisp and fruity, refreshing and sweet. ___________________________________________________________________________ Origin | Cundinamarca, Colombia Farm | La Palma Y El Tucán Process | Lactic Variety | Gesha Elevation | 1730 - 1770 masl