The Future - Champagne New Year

Regular price $24.00




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 fermentation. We have predominately featured coffees from Colombia in this blend, though lots from Ethiopia, Costa Rica, and Peru have played a part in its conception as well. This year, however, we are shifting our focus away from the individual components of the blend and instead elevating flavor as the guiding principle for each creation. You'll see several installments of this concept throughout the year, and the first of them - appropriately named Champagne New Year - is full of all things bright, sparkling, and hopeful. 

With today's release, which is composed of five lovely coffees from three countries of origin, we sought to encapsulate the spirit of a champagne toast on New Year's Eve. This was no easy task, given that champagne itself is bubbly, heavily aromatic, and served cold.

To accomplish this, we sought blend components that are vibrant and bright, full of fleshy orange fruit notes, and heavy on the citric acidity. An anaerobic washed coffee from the Kubi village in Gedeb, Ethiopia, which makes up 50% of the blend, certainly ticks all of those boxes! Next, Sebastian Gomez's pioneering Cold Natural Pink Bourbon lot comprises an additional 20% and is stunningly bright, clean, and tropical. The third component comes from the innovative mind of Ivan Solis, a classic Gesha lot that showcases florality, citrus, and stonefruits.  Finally, two co-fermented coffees round out the blend: Wilder Lasso's Lemon Gesha and Jairo Arcila's Passionfruit Castillo, both of which left us stunned at the cupping table last year. 

In the cup: The result is a cup of coffee worthy of a toast! We've managed to capture the spirit of champagne, minus the bubbles. This coffee is aromatic, like bergamot; full of fleshy orange fruits, like peaches and tropical mango; and brightly acidic, like clementines. Vibrant in palette and sparkling in spirit, this coffee will never leave you standing, crestfallen on the landing. Cheers. 

Producers | Kubi village smallholders, Sebastian Gomez, Ivan Solis, Wilder Lasso, and Jairo Arcila

Processes | Mixed Anaerobic

Varieties | various Ethiopian landraces, Pink Bourbon, Gesha, and Castillo


Brewing Suggestions For Our Coffee At Home

“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees. 

We do have some tips that have seemed to help most folks, though…

First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments). 

For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!

For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe. 

If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.

Roasting all the coffee in Raleigh, North Carolina

We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on.