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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 | With nary a tan line in sight, we're already dreaming up the times we'll have on a beach or beside a pool in the summer months to come. And in most of those daydreams, we're sipping on something tropical and sweet. Though most of us are still trudging through the final (yet seemingly never-ending) days of winter, somewhere in the distance we can already hear Garth Brooks crooning...

So bring me, two piña coladas, I want one for each hand

Let's set sail with Captain Morgan - though we'll never leave dry land!

Any troubles I forgot 'em, I buried 'em in the sand

So bring me two piña coladas...

Legend has it that a Puerto Rican pirate by the name of Roberto Cofresí is responsible for the earliest iteration of that delightful cocktail. It is said that he often gave a concoction of coconut, pineapple, and rum to his crew whenever he needed to boost morale. Upon Cofresí's death in 1825, however, the original recipe - along with the captain - was lost to Davy Jones' locker.

Nevertheless, the cocktail lived on in Puerto Rico and beyond, with variations of the recipe being documented in various 1920's travel magazines. In 1954, bartender Ramón "Monchito" Marrero settled on a proprietary recipe for the piña colada and is widely credited with its "official" creation - depending on who you ask. Today, the piña colada is lauded as the official drink of Puerto Rico... and the object of all our beach drink affections.

HOW WE DID IT | Aside from the cocktail itself, our inspiration for this release came the moment we tasted Julio Madrid's coconut co-fermented lot, Coconut Islands. It initially reminded us of coconut cake, but over time the coffee developed a vibrant, tropical acidity that shifted our mindset from confections to cocktails. We blended it with another of Julio's science experiments: a banana co-ferment he affectionately coined, Toffee. When paired with a clean, fresh Ethiopian honey lot from our friends at SNAP Specialty Coffee, the two co-fermented coffees transform this blend into a fun, vibrant cup of coffee that has all of us reaching for our flip flops.

• 50% Julio Madrid - Coconut Islands
• 25% Julio Madrid - Toffee
• 25% Worka Chelbesa - Hydro Honey

TAKE A SIP | The IBA specified ingredients for a piña colada include: white rum, coconut cream, and fresh pineapple juice. Traditionally, a squeeze of fresh lime juice is also included. In just a few short months, you'll have the opportunity to taste all of those lovely ingredients - working together in perfect harmony - in the form of a frozen concoction served up in a hurricane glass. But in the meantime, we invite you to experience them in your morning coffee cup! Fresh, vibrant, and summery, this blend will transport you somewhere tropical (or at least, somewhere warm) at first sip.

Origin | La Estrella, Risaralda, Colombia | Gedeb, Gedeo, Ethiopia

Process | Co-ferment | Hydro

Variety | Caturra | Castillo | Ethiopian landrace selections