Fellow Drop - The Future Fruit Cake

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 a history that dates back to the ancient Romans (by some accounts) and the age of the Egyptian pyramids (by others), fruitcake has a history as unique and diverse as its contents. Today, there are iterations of the dessert all over the world, but a few key ingredients can be found in just about all of them: fruit (either candied or dried), nuts, and spices. 

Here in America, folks seem to fall staunchly into one of two camps where fruitcake is concerned: they either delight in ridiculing it, or they delight in consuming it. One thing that's not up for debate? Its permanent place in holiday confectionery canon. The flavors associated with fruitcake are ubiquitous with the holiday season - even if the texture just isn't your thing! With this blend, we invite you to lay your anti-fruitcake bias aside and re-imagine it with us! You just might find the coffee itself pairs perfectly with its namesake. 

HOW WE DID IT | To recreate the ubiquitous flavors of this holiday cult classic, we blended two co-fermented coffees and one beloved Ugandan washed lot in equal parts: 

• 33% Esteban Zamora - Cinnamon Anaerobic (San Marcos, Tarrazu, Costa Rica)
• 33% Sebastián Ramirez - Red Fruits (Quindio, Colombia)
• 33% Gamatui - Washed (Kapchorwa, Mt. Elgon, Uganda)

TAKE A SIP | If you're familiar with our beloved Holiday Blend, you can consider the flavors in this coffee as similar to those, but turned up to eleven. It's sweet, spiced, and fruit-forward, reminding us of so many sweet confections we've devoured at family tables over the years: peach cobbler, with homemade ice cream; berry compote, slathered on a flaky biscuit; and warm cinnamon rolls, quietly devoured with our first cup of coffee on Christmas morning.

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Origins | San Marcos, Tarrazu, Costa Rica | Quindio, Colombia | Kapchorwa, Mt. Elgon, Uganda

Producers | Esteban Zamora | Sebastián Ramirez | Gamatui Community

Process | Cinnamon co-ferment | Strawberry co-ferment | Washed