The Future - Champagne New Year

One Time Purchase -- a singular purchase that is not tied to a subscription (shipping rates apply)

Subscribe It Your Way -- our newest subscription model that allows you the most customization (shipping is free)

Subscribe By Usage -- a subscription brought to you by Bottomless. Your coffee is stored on a smart scale that will send your next order when the bag is under a certain weight (shipping is free)

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.

Today, we have opted to end the year in the very same way we began it: with a champagne toast.

HOW WE GOT HERE | As we reflect on the past 364 days, it sort of feels like this year swept by with astonishing speed... but somehow, also as though it nearly lingered on forever. Both personally and professionally, we here at Black & White have embraced a lot of change and experienced a ton of growth this year. We've welcomed new babies and bid farewell to old friends. We've hosted cuppings and throwdowns, birthday parties and barista competitions. We drank rum with producers in El Sauce, celebrated with COE winners in Santa Barbara, and at least one of us lost their passport in Bogotá - but somehow managed to obtain an emergency copy from the embassy mere hours before their flight home.

Through it all, there have been plenty of reasons to raise a glass - or, in this case, a mug. 

With today's release, which is composed of six impressive 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 chilled.

HOW WE DID IT | To accomplish this, we sought blend components that are vibrant and bright, full of florals and tropical fruit notes, and heavy on the citric acidity. After much deliberation and a lot of tinkering, we landed on six lots from as many producers across three coffee-growing countries:

• 40% Yaye - Washed (Sidama, Ethiopia)
• 14% Franklin Madrid - Gesha (Santa Barbara, Honduras)
• 14% Jhoan Vergara - Citrus-laden Pink Bourbon (Huila, Colombia)
• 12% Sebastian Ramirez - IPA (Quindío, Colombia)
• 10% Julio Madrid - April (Risaralda, Colombia)
• 10% Wilton Benitez - Pink Bourbon (Cauca, Colombia)

TAKE A SIP | The result is a cup of coffee worthy of a toast! With a light texture, vibrant acidity, and fresh sweetness, it certainly encapsulates the spirit of something sparkling, special, and effervescent. On the nose, you'll experience white florals. The fruit notes are bright and tropical, with passion fruit and mango tickling your palette - not unlike teeny-tiny, carbonated bubbles. Previous iterations of this release have had a yeast-y, bread-y component as well, but this year's blend forgoes that similarity in favor of big, vibrant flavors most similar to that of an interesting Gesha lot. It all culminates in a profile that, if not quite like the ubiquitous Brut Champagne, lies somewhere on the continuum between sparkling rosé and a crisp pet nat. And that somehow seems fitting as we spend the last few moments of 2024 reflecting on the year we've weathered - and looking forward to brand new days ahead.

Origin | Ethiopia, Colombia, Honduras

Process | Advanced

Variety | Various