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 and co-fermentation experiments. Today's release is the first in this flavor-forward series of the new year, and it also happens to be the coffee that one of our owners, Kyle Ramage, will be showcasing on the Brewer's Cup stage this season! With this blend, we're conjuring up memories of grade school lunchboxes and after-school snacks. It's joyful and light-hearted, fruity and complex - just like the fruit snacks we relished as children, and the same ones we appease our own toddlers with today. MEET THE PRODUCERS | This delightful blend features four coffees from three innovative Colombian producers, and our hope is that it showcases their innovation with every sip. Jhonatan Gasca's stunning thermal shock Pacamara lot (which is being released this week alongside this coffee!) makes up 45% of the blend, laying the foundation of big fruit flavors, complexity, and sweetness. An additional 30% comes from Julio Madrid's nitro-macerated Caturra lot, which reminds us of watermelon bubblegum and contributes to the candy character in this cup. Finally, co-fermentation extraordinaire, Jairo Arcila, produced the two remaining components of this blend: his mandarin co-fermented Castillo lot (at 20%), and his very intense lychee co-fermented coffee (at 5%). Even at such a small percentage, the latter really makes the whole blend more cohesive, adding further tropical flavors and complexity to the cup. TRUST THE PROCESS | The advanced fermentation experiments which resulted in these four coffees are a true testament to the innovative spirits of the men who produced them. Jhonatan's Thermal Shock Pacamara underwent a whole slew of steps, including multiple rounds of quality sorting, both aerobic and anaerobic fermentation, and a unique adaptation of the washing process, known as "quenching." Julio's Nitro-macerated Caturra underwent three rounds of fermentation, the final of which takes place in a sealed bioreactor with yeast and nitrogen added to the fermentation environment. And of course, Jairo's two contributions to the blend are both co-fermentation endeavors, one with mandarins and the other, dried lychee. TAKE A SIP | When hot, this coffee is a real jam bomb - think strawberry jam and subtle orange marmalade. Red stone fruit, like cherry, and fun candy vibes, like watermelon Jolly Rancher, can also be perceived here. As the coffee approaches a pleasantly warm temperature, acid increases as red fruits take a backseat, leaving us with all the tropical vibes, like yellow peach, strawberry kiwi, lychee, passionfruit, and (subtle) watermelon. When cool, this coffee reminds us most of a Gesha. Some tropical flavors endure (like pineapple and peach), but the overarching vibe is one of soft florals, complex citrus, and lime zest. Origins | Bruselas, Huila, Colombia | La Estrella, Riseralda, Colombia | Armenia, Quindio, Colombia Producers | Jhonatan Gasca | Julio Madrid | Jairo Arcila Process | Thermal Shock | mixed co-fermentation Variety | various Elevation | various