Colombia Rodrigo Sanchez Passion Fruit - Black & White Coffee Roasters (Raleigh, NC, USA)
Rodrigo Sanchez is a third-generation coffee farmer who grew up differently than his father and grandfather. In 2002, he participated in a program that taught young producers about cupping, competitions, and quality scoring. That experience changed everything. His family had been growing coffee for decades without ever thinking about how farming and processing could shape flavour. Now, the coffees coming from Finca Monteblanco prove what happens when you apply that knowledge with precision.
This passionfruit co-ferment is built on a 190-hour fermentation process, but not of the coffee itself. Rodrigo creates a mother culture on his farm using microorganisms from his own coffee trees. That culture gets fed orange juice, mangoes, and molasses for nearly eight days. The fruit contributes flavour while the sweetener fuels fermentation.
Co-ferments can be intense and one-dimensional, but this one isn't. Because the fermentation relies on the yeast that consumed the fruit rather than the fruit itself, the cup is cleaner and more nuanced than most experimental lots. Passionfruit candy, mango lassi, strawberry jam. The whole thing tastes like fruity milk tea without the tapioca pearls. Purple Caturra stays expressive underneath the fermentation, keeping the coffee from collapsing into novelty.
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Founded by Lem Butler and Kyle Ramage—the 2016 and 2017 US Barista Champions—Black & White Coffee Roasters started in Raleigh, North Carolina, with a clear goal: make specialty coffee approachable without compromising on quality.
What makes them different? They don't ask you to choose between clean, classic profiles and experimental processing. Black & White sources everything from washed Ethiopians to wild co-ferments, then roasts it all to work as both filter and espresso. Their year-round blends and single origins are built for versatility, whether you're dialling in competition espresso or just want something reliable in your cup every morning.
Roasted on Feb 2, 2026.
Original: $35.71
-70%$35.71
$10.71Colombia Rodrigo Sanchez Passion Fruit - Black & White Coffee Roasters (Raleigh, NC, USA)
Rodrigo Sanchez is a third-generation coffee farmer who grew up differently than his father and grandfather. In 2002, he participated in a program that taught young producers about cupping, competitions, and quality scoring. That experience changed everything. His family had been growing coffee for decades without ever thinking about how farming and processing could shape flavour. Now, the coffees coming from Finca Monteblanco prove what happens when you apply that knowledge with precision.
This passionfruit co-ferment is built on a 190-hour fermentation process, but not of the coffee itself. Rodrigo creates a mother culture on his farm using microorganisms from his own coffee trees. That culture gets fed orange juice, mangoes, and molasses for nearly eight days. The fruit contributes flavour while the sweetener fuels fermentation.
Co-ferments can be intense and one-dimensional, but this one isn't. Because the fermentation relies on the yeast that consumed the fruit rather than the fruit itself, the cup is cleaner and more nuanced than most experimental lots. Passionfruit candy, mango lassi, strawberry jam. The whole thing tastes like fruity milk tea without the tapioca pearls. Purple Caturra stays expressive underneath the fermentation, keeping the coffee from collapsing into novelty.
--
Founded by Lem Butler and Kyle Ramage—the 2016 and 2017 US Barista Champions—Black & White Coffee Roasters started in Raleigh, North Carolina, with a clear goal: make specialty coffee approachable without compromising on quality.
What makes them different? They don't ask you to choose between clean, classic profiles and experimental processing. Black & White sources everything from washed Ethiopians to wild co-ferments, then roasts it all to work as both filter and espresso. Their year-round blends and single origins are built for versatility, whether you're dialling in competition espresso or just want something reliable in your cup every morning.
Roasted on Feb 2, 2026.
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Description
Rodrigo Sanchez is a third-generation coffee farmer who grew up differently than his father and grandfather. In 2002, he participated in a program that taught young producers about cupping, competitions, and quality scoring. That experience changed everything. His family had been growing coffee for decades without ever thinking about how farming and processing could shape flavour. Now, the coffees coming from Finca Monteblanco prove what happens when you apply that knowledge with precision.
This passionfruit co-ferment is built on a 190-hour fermentation process, but not of the coffee itself. Rodrigo creates a mother culture on his farm using microorganisms from his own coffee trees. That culture gets fed orange juice, mangoes, and molasses for nearly eight days. The fruit contributes flavour while the sweetener fuels fermentation.
Co-ferments can be intense and one-dimensional, but this one isn't. Because the fermentation relies on the yeast that consumed the fruit rather than the fruit itself, the cup is cleaner and more nuanced than most experimental lots. Passionfruit candy, mango lassi, strawberry jam. The whole thing tastes like fruity milk tea without the tapioca pearls. Purple Caturra stays expressive underneath the fermentation, keeping the coffee from collapsing into novelty.
--
Founded by Lem Butler and Kyle Ramage—the 2016 and 2017 US Barista Champions—Black & White Coffee Roasters started in Raleigh, North Carolina, with a clear goal: make specialty coffee approachable without compromising on quality.
What makes them different? They don't ask you to choose between clean, classic profiles and experimental processing. Black & White sources everything from washed Ethiopians to wild co-ferments, then roasts it all to work as both filter and espresso. Their year-round blends and single origins are built for versatility, whether you're dialling in competition espresso or just want something reliable in your cup every morning.
Roasted on Feb 2, 2026.
