Roasts

"Jhoan Vergara’s parents, Edilberto Vergara and Nubia Ayure, planted their first coffee trees at Finca Las Flores in 1990. Their five children grew up on the farm, immersed in the daily rhythms of coffee farming. This experience ignited an interest in Jhoan quite early in his life, and he subsequently left high school at 15 years old to attend SENA, where prospective coffee producers go to learn the craft. 

In the years that followed, Jhoan worked with two of his brothers, Carlos and Diego, to enhance coffee quality on the family farm and further refine the processing techniques being utilized there. Experiments in techniques such as thermal shock have become a favorite at Las Flores, and today the farm is regarded as a model of “sustainability, innovation, and commitment to excellence” throughout Colombia.

After being picked at peak ripeness, whole coffee cherries undergo 36 hours of anaerobic fermentation before being oxidized for an additional 12 hours. After this, the lot is de-pulped and then subjected to a second, 36-hour round of anaerobic fermentation. Finally, the coffee undergoes 30 minutes of thermal shock in clean water at 50 degrees Celsius. The chilled beans are then dried in dehumidifying machines until 10.2% moisture content is achieved"

-Black & White Coffee Roasters

Ethiopia Yirgacheffe coffee is renowned for being produced by smallholder farmers and cooperatives rather than large, single-owner estates. Located in the Gedeo Zone in southern Ethiopia, this region is famous for high-altitude, garden-grown coffee, often cultivated in the shade alongside other crops. 

Most coffee is grown by smallholders on plots of land typically around 2 hectares (5 acres) in size.

Many farmers belong to cooperatives that are part of larger unions, such as the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) or the Oromia Coffee Farmers Cooperative Union (OCFCU)

Small farmers bring their hand-picked cherries to local washing stations, such as:

Idido Ukitee washing station, Halo Beriti washing station, Dumerso (women-owned).

Yirgacheffe is famous for its washed (wet) processing, which contributes to its clean, floral, and citrusy, tea-like profile. However, natural (sun-dried) processes are also used. 

 

The Cauca department in Colombia is a premier, high-altitude coffee-growing region known for producing specialty-grade Arabica beans, often cultivated by smallholder, indigenous, and Afro-descendant families. Coffee from this region is characterized by a strong, sweet aroma, high acidity, and notes of caramel, fruit, and chocolate. 

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Popayán Plateau (Central Region): Over 43,000 families across 11 municipalities grow high-quality, high-altitude coffee (around 1,700 meters) in volcanic soils

 

Macizo Colombiano (Southern Region): Located in 12 municipalities, this area is known for sustainable practices, producing coffee with distinct citrus and chocolate notes.

CoSurCa (Cooperativa del Sur del Cauca): A prominent cooperative in Popayán that helps small farmers independently export their coffee, supporting organic and fair-trade practices.

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Caficauca: A large cooperative with over 3,200 members that helps farmers in the region transition from coca to coffee, focusing on sustainability and quality.

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AMACA (Association of Women Agro-entrepreneurs of Café de Colombia): An organization of 140 women farmers in El Tambo, Cauca.