The Future - Strawberry Daiquiri

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 | Normally, this author writes as one speaking for many, because our cupping, roasting, and sipping experiences are preeminently collective ones. For this blend, however, I must come to you in the first person - the flavors are too nostalgic, and my sense memories too personal, to approach it any other way.

Do you remember the first time you tasted a strawberry daiquiri? Maybe it was at some straw hut bar in Cancun, or on a cruise ship in the middle of the Caribbean - or maybe your parents let you steal a sip while on your annual family beach vacation in Florida. For me, it was somewhere in between all of those experiences. I was all of nine years old, vacationing with my family at the Ramada Inn in Destin, Florida (it's fine; you're allowed to cringe). The hotel somewhat surprisingly boasted its very own swim-up bar, and they served up frozen libations in actual pineapples. I followed my older cousins as they swam confidently up to the bar and ordered two virgin strawberry daiquiris. I watched longingly as they sipped their tropical concoctions so chicly, until the bartender noticed me wallowing in FOMO and offered me my own. Twirling the tiny umbrella in my hand as I sipped, I knew one thing was for certain: strawberry daiquiris are freaking delicious.

HOW WE DID IT | We stopped short of blending this coffee into an actual frozen concoction (though, given the temperatures outside... we might revisit that idea before summer's end). We did, however, blend three strawberry co-fermented coffees, one peach co-ferment, and one Catiope lot to recreate the flavors I have so lovingly recounted in the story above. Coming to you from four Colombian producers and some of the best co-fermenting gurus in the game, here's how we did it: 

• 29% - Julio Madrid - Catiope
• 22% - Jairo Arcila - Peach
• 22% - Jairo Arcila - Strawberry
• 20% - Elkin Guzman - Strawberry
• 7% - Sebastian Ramirez - Red Fruit

TAKE A SIP | I find it deeply regretful that we can't serve you this take on the iconic beach cocktail in a hollowed-out pineapple with your very own tiny umbrella to twirl. Nevertheless, one sip of this coffee took me right back to Destin, Florida in 1998 - Ramada Inn swim-up bar and all. I've had many a strawberry daiquiri since then - certainly not all of them bearing the virgin qualifier - and they always surprise me with their easy-going complexity. Jammy when hot and sparkling when cool, this coffee captures the very best of that nuance, and it  reminds us of other cocktails as well - like peach bellinis and passion fruit margaritas. It is our sincerest hope that, like my first experience with the strawberry daiquiri itself, you'll always remember exactly where you were when you sipped this delightful ode for the first time.