The Future - Champagne New Year
ROAST | LIGHT
ORIGINS | ETHIOPIA, COLOMBIA, AND COSTA RICA
NOTES | BERGAMOT, PEACH, TROPICAL MANGO, CLEMENTINE
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