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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 | Here in North Carolina, it isn't birds chirping, or flowers blooming, or even temperatures rising, that alerts its inhabitants to the arrival of spring... it's the pollen. We spend weeks wiping our eyes and blowing our noses as we traipse through a pale yellow mist, thankful for the warmer weather but also desperate for some relief from the onslaught of allergy symptoms.

Nevertheless, we LOVE spring and wanted to commemorate its arrival with our latest release in The Future series. Though we all agreed that pollen is the pre-eminent symbol of spring in the Carolinas, we thought the folks at home might appreciate it if we settled on some of spring's lovelier aspects as inspiration for this coffee.

Enter: nostalgia. For us, being a kid in springtime meant picking our own berries and eating them straightaway, stuffing our cheeks and staining our hands. It also meant sipping lemonade with our grandparents, or occasionally even selling it on our neighborhood cul-de-sac. And of course, it meant flowers. Planting them, picking them, smelling them, running through a field of them. We wanted to honor all of those bits of nostalgia with this coffee, and the culmination of those sense memories led us to something truly delightful: Blackberry Lemonade.

HOW WE DID IT | Crafting this ode to spring was a joy in and of itself, and we eventually landed on a blend of five co-fermented coffees, all of which were produced in Colombia. These co-fermented coffees are coming to you from four of our favorite mad scientists in the game: Rodrigo Sanchez, who headlines the blend with 50% of the overall recipe; Adrian Lasso, whose Citrus Pink Bourbon lot has become a top-tier blend component in recent releases; Sebastian Ramirez, whose berry co-fermented lot couldn't be left out of this berry fruit-forward blend; and Jairo Arcila, whose intensely flavorful lychee lot contributes so much character, even in the tiniest amounts.

• 28% Adrian Lasso - Citrus Pink Bourbon
• 25% Rodrigo Sanchez - Spring (honestly, how could we NOT use this one??)
• 25% Rodrigo Sanchez - Sangria
• 20% Sebastian Ramirez - Berry Fruit
• 2% Jairo Arcila - Lychee

TAKE A SIP | Spring is definitely in the air, but it's also in this cup - minus the pale yellow devil dust. Fruity and sweet, this coffee immediately reminds us of some of our favorite sources of springtime sugary goodness - like those nostalgic strawberry bon bon candies, and juice box tropical fruit punch. Complex citrus and lemongrass combine to give us the lemonade vibes for which we were searching. Taken together, the berry-infused sweetness and vibrant acidity join forces to create a coffee that sips like blackberry lemonade - grab it soon at a (coffee) stand near you!