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.
- Top origins
- Colombia, Ethiopia, Honduras
- Common processes
- various, Washed | Co-ferment, Mixed
- New in last 30 days
- 10 (10/mo avg)
- Newest arrival
- 2026-06-04
- Latest restock
- 2026-06-05
27 coffees in stock (287 total) — page 1 of 1
Updated --
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 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 | ETHIOPIA
- Process
- Washed
In StockColombia
$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 StockBlend
$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 StockBlend
$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
- 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 StockEthiopia
$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
- Las Flores, Santa Barbara, Honduras
- Process
- When asked to describe the processing which this coffee underwent, our buddy Benjamin Paz simply said, "it's just a straight natural." No anaerobic shenanigans, no CO2 injections... just a gang of perfectly ripe coffee cherries which were hand-sorted for quality and spread out to dry.
- Variety
- Mixed
- Producer
- For Maikon Fernandez, coffee became the family business two generations before his arrival, when Maikon'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 many members of the Fernandez family, and other members have started cultivating their own coffee farms on that very same mountain.
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 StockCosta Rica
$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 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
- 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 StockEthiopia
$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 StockColombia
$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 unique adaptation of anaerobic processing was created by Julio Quinceno himself, and it capitalizes on something called embryonic stress to produce some really unique and exciting flavor profiles! Picking a coffee cherry kickstarts a metabolic process inside the seed as it prepares for germination, and Julio and his team wanted to take advantage of this increased cellular activity (and therefore increased temperature) during the fermentation process. So, right after being picked, the coffee cherries are placed in bags for 10-12 hours to quickly increase their internal temperature before being cooled in a water tank at 8-10 degrees Celsius. Next, the coffee is depulped and the mucilage collected, being placed in plastic barrels for an additional 10-12 hours to allow for oxidation. Finally, the whole batch heads to a sealed bioreactor, where it ferments for 4-6 days alongside added fresh fruit, dried fruit powder, and fruit hydrosols--plus an injection of nitrogen. Finally, the coffee is removed to drying beds to sun-dry in thin layers for 15-20 days, until optimal moisture content is achieved.
- Variety
- Caturra
- Producer
- Julio Cesar Madrid is a name you've seen on menu 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 StockColombia
$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 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 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
- Ethiopia, Costa Rica, & Columbia
- Process
- Mixed
- Variety
- Mixed
In StockColombia
$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 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
- Licang, Yunnan, China
- Process
- We’ve labeled this process as “advanced,” primarily because we don’t have detailed, step-by-step instructions as to how they went about it. What we do know is that the coffee underwent an extended period of anaerobic fermentation in the company of a proprietary yeast blend. After fermentation, the coffee was thoroughly washed before being dried until optimal moisture content was achieved.
- Variety
- Catimor
- Producer
- Founded in 2019, the Yi Nian Yi Su Collective exists to promote Yunnan coffee and turn coffee dreams into a reality for those producing it in a somewhat unlikely place: China. With a focus on sustainability from farm to cup, as well as a knowledge-sharing platform amongst those in the industry, the collective is re-writing the rulebook for coffee production in the country. Legend has it, they originally learned how to process coffee from one of the best in the game – Diego Bermudez, of Colombian specialty coffee fame. Given some of their recent processing experiments—like this one—there certainly seems to be some viability to that rumor!
In StockPanama
$18.25 · 100g · $18.25/100g
2 sizes
- 100g — $18.25 ($18.25/100g)
- 340g — $40.00 ($11.76/100g)
Details
- Origin
- Boquete, Panama
- Process
- After being handpicked at peak ripeness and sorted for quality, whole coffee cherries make the short commute from La Victoria to Elida, where they are spread out to dry on concrete patios, being meticulously monitored until optimal moisture content is achieved.
- Variety
- Gesha
- Producer
- For four generations and more than a hundred years, La Victoria Estate has been a quiet companion to the Lamastus family’s coffee empire in Boquete, Panama. Robert Lamastus founded the family's flagship farm, Elida Estate, in 1918, and the neighboring La Victoria Estate came of age around that same time. Although it has not reached the same level of name recognition as its neighboring farms, La Victoria Estate has also been producing excellent Panamanian Gesha lots for many decades. Thanks to a great working neighborly relationship, lots like this one are grown at La Victoria and processed by the careful hands of the Lamastus family—and we have the giddy, grateful recipients of the fruits of their friendship.
In StockHonduras
$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 StockEcuador
$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 StockPanama
$32.00 · 100g · $32.00/100g
2 sizes
- 100g — $32.00 ($32.00/100g)
- 340g — $96.00 ($28.24/100g)
Details
- Origin
- Boquete, Panama
- Process
- The unique terroir in which this coffee grows is heavily responsible for its equally unique - and utterly distinguished - flavor profile. No fancy fermentation techniques here, folks—this coffee was handpicked at peak ripeness, handsorted for quality, and spread out on raised beds to sun-dry until optimal moisture content was achieved.
- Variety
- Gesha
- Producer
- For four generations and over a hundred years, the Lamastus family has made its passion for coffee a bonafide family tradition. What started with a man named Robert Lamastus in 1918 has catapulted to an innumerable number of awards, prizes, and accolades under the leadership of his grandson, Wilford Lamastus, Sr., and his great-grandson, Wilford Jr.
$18.50 · 54g · $34.26/100g
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
In StockBlend
$18.50 · 54g · $34.26/100g
Details
- Origin
- Colombia & Costa Rica
- Process
- various
- Variety
- various