Rodrigo Sanchez - Candy Hearts
Rodrigo Sanchez - Candy Hearts
Black & White

Rodrigo Sanchez - Candy Hearts

OriginColombia
Roast levelLight
ProcessCo-Fermentation

Summary

This coffee from Finca Monteblanco in Huila, Colombia is produced by Rodrigo Sanchez, a third-generation coffee farmer. It is a 50/50 blend of two co-ferments (Process 20 and Process 22) using Caturra and Bourbon varieties grown at 1730 MASL. Process 20 uses strawberries, raspberries, cherries, chamomile, and mint to cultivate the microbial culture, while Process 22 uses honeyed bananas and molasses with Lactobacillus and brewers yeast. The flavor profile features notes of powdered sugar, pink bubble gum, cake icing, and strawberry jam.

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Details

FormatBean
DecaffeinatedNo
ProducerRodrigo Sanchez
Altitude1730 m.a.s.l
VarietyBourbon, Caturra
NotesPowdered Sugar, Bubblegum, Cake, Strawberry

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The roaster

Black & White
Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffees they can find and organise them in a genuinely helpful way — by roast level and even by a 'funk' scale from clean to wild — so you know what you're getting into. New coffees drop weekly, from washed everyday lots to experimental naturals and their high-end Black Label competition coffees. There's a subscription if you'd rather explore on autopilot, plus US shipping and wholesale. A brilliant pick for adventurous drinkers who like variety and a bit of funk.

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