Cherrybook
Black & White Coffee Roasters

Lasso y Vergara - Community Project

WashedMediumNorthscore 40
Lasso y Vergara - Community Project by Black & White Coffee Roasters
Origin
Huila, CO
Farm / Co-op
Process
Washed
Altitude
1750–1750 m
Varietals
Harvest
Weight
354g
Bag price
$26.00
Price / oz
$2.08/oz
Brew

As cupped

sweet citrus · red cherry · milk chocolate

Price and availability set by the roaster.

Northscore

Quality score with explicit source coverage. Methodology

40

Limited signal

Confidence45% coverage / 2 of 4 signals

Treat this as a directional read until more source families land. Coverage is signal availability, not cup quality; missing sources are dropped and the remaining weights are renormalized.

Missing: SCA grade, Coffee Review

  • Sensory average
    Mean of acidity, body, sweetness, balance, cleanliness
    65/ 56% weight
  • Community sentiment
    Sentiment across specialty-coffee discussion
    0/ 44% weight

Bonuses applied

  • Sprudge press coverage
    This roaster has been featured by Sprudge
    +2
  • Roast Magazine Roaster of the Year
    This roaster has been recognized as Roaster of the Year by Roast Magazine within the last decade
    +2

Base weighted score: 36.1 + bonuses = 40

Sensory profileestimated

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Comps & alternatives

Tasting flight

Taste this against three others Cherry picks.

Brew a set side-by-side. Cherry varies the picks along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.

Build the flight

Reference · About the varietal & origin

About Black & White Coffee Roasters

On YouTube

7 videos · 73k combined views

Outside coverage of Black & White Coffee Roasters highlights their highly organized, linear production facility in Raleigh, NC. Reviewers emphasize the roastery's focus on maintaining a large, diverse inventory of green coffee to support constant experimentation and flexibility. The facility is described as a collaborative environment that integrates professional quality control protocols with a creative, art-forward workspace.

Linear, high-efficiency production workflowExtensive green coffee inventory managementStrategic use of freezing for quality preservationCollaborative front-and-back-of-house cultureFocus on constant experimentation and new ideas