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The Future has been a beloved staple on our year-round menu for quite awhile now. With it, we have been able to showcase excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavors. Our goal with each of these unique blends is to elevate flavor as the guiding principle for each creation.

HOW WE GOT HERE | Today, the sight (or smell!) of a pomander may tug at your sense of nostalgia and delight your holiday spirit. But the aromatic holiday craft project we often fashioned at school or our grandmother's breakfast table is actually a centuries-old tradition that was historically used to ward off infection in the Middle Ages (and, perhaps less wholesomely, as a recovery charm in witchcraft). Though they have taken many forms over the course of their long history, a simple orange studded with cloves and adorned with ribbon is a preeminent image we associate with the holiday season (and, it’s also the one that's most similar to the witchcraft charm... but I digress).

It's that unmistakable aroma of spice and citrus that we remember most vividly from our childhood craft projects—and that is the very sense of memory we sought to recreate with this seasonal blend.

HOW WE DID IT | When we first endeavored to create this blend two years ago, it took over twenty recipes and six different coffees to get it right. It remains one of the trickiest blends we attempt all year, and this time around, we utilized some coffees which don’t, at face value, make a ton of sense. For example, Esteban Zamora’s beloved cinnamon co-fermented lot is an obvious choice for this blend, but Jairo Arcila’s passion fruit co-ferment is the unexpected star which serves to modulate the intense citrus character required to pull it all off. 

Here’s where we landed: 

• 40% Esteban Zamora - Cinnamon Anaerobic (San Marcos, Tarrazu, Costa Rica)

• 20% Jairo Arcila - Passion Fruit (Armenia, Quindio, Colombia)

• 20% Huver Castillo - Gesha (Buesaco, Nariño, Colombia)

• 20% Wilton Benitez - Chiroso (Piendamó, Cauca, Colombia)

HOW IT TASTES | Vibrant and crisp, we are greeted by a concert of flavors the moment we take in the aroma of this cup, heavy with baking spices and orange zest. On the palate, the flavors are still spiced and citrusy, but also full and sweet, reminding us of a plate filled with lemon cookies and homemade ginger snaps. It’s confectionary, cozy, and unapologetically seasonal, making this coffee a perfect companion to your holiday mornings. 

Countries of Origin | Costa Rica & Colombia

Producers | Esteban Zamora | Jairo Arcila | Huver Castillo | Wilton Benitez

Process | various

Variety | various