Black & White Coffee Roasters

The Classic

Caramel, black cherry, milk chocolate

Origin: Colombia, Ethiopia
Process: Washed
Roast: Medium Dark
Roaster: Black & White Coffee Roasters

Roast level

LightMediumDark

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Details checked 2026-10-08. Confirm current stock and price at the roaster.

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From farm to cup

Where it grew, how it was made, how it’s roasted.

Straight from the roaster’s listing — no guesswork added.

Step 01 · OriginGrown

Colombia, Ethiopia

Step 02 · ProcessProcessed

Washed

Step 03 · RoastRoasted

Medium Dark

About this coffee

What the roaster tells us.

The Classic is Black & White’s medium-dark blend of washed coffees from Colombia and Ethiopia. Its headline notes are caramel, black cherry, and milk chocolate, with the roaster describing a familiar breakfast-coffee character. The named components are Las Nubes from Colombia and Aricha from Ethiopia. Black & White also recommends it with cream and sugar, which makes its intended role easy to understand. If you want a clearly described daily blend, those chocolate and caramel notes are the starting point, with cherry adding a fruit detail to the company’s account.

Product details checked 2026-10-08. Roaster descriptions can change between lots. Tasting notes describe sensory impressions, not a guarantee of how your brew will taste.

Where it’s from

Colombia, Ethiopia

RoasterBlack & White Coffee Roasters

OriginColombia, Ethiopia

ProcessWashed

RoastMedium Dark

The people behind this coffee

Meet Black & White Coffee Roasters

Black & White Coffee Roasters started in 2017 with two US Barista Champions, Kyle Ramage and Lem Butler, who wanted more people to try the kinds of coffees they'd encountered in competition. Its first cafe, in Wake Forest, North Carolina, also housed its earlier roasting operation. That competitive background helps explain the company's curiosity about what specialty coffee can taste like, but its stated aim includes approachability, too. For someone brewing at home, the appeal is the invitation to explore without treating coffee knowledge as an entry requirement. The founders' original idea was straightforward: make those interesting coffee experiences available to a much wider audience.

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