The Future - Spiced Orange

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The Future has been a beloved staple on our year-round menu for quite a while 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 | Today, the sight (or smell!) of a pomander may tug at your sense of nostalgia and delight your holiday spirit. But, the aromatic holiday craft project we often fashioned at school or our grandmother's breakfast table is actually a centuries-old tradition that was historically used to ward off infection in the Middle Ages (and, perhaps less wholesomely, as a recovery charm in witchcraft). Though they have taken many forms over the course of their long history, a simple orange studded with cloves and adorned with ribbon is the preeminent image we associate with the holiday season (and, also the one that's most similar to the witchcraft charm... but I digress).

It's that unmistakable aroma of spice and citrus that we remember most vividly from our childhood craft projects - and that is the very sense of memory we sought to recreate with this seasonal blend. 

HOW WE DID IT | When we first endeavored to create this blend last year, it took over twenty recipes and six different coffees to get it right. This year, we were able to dial in some of those flavors even further, settling on three co-fermented coffees from Central and South America, and a beloved washed lot from Ethiopia: 

• 40% Riripa - Washed (West Arsi, Oromia, Ethiopia)
• 25% Adrian Lasso - Citrus Pink Bourbon (Bruselas, Huila, Colombia)
• 20% Esteban Zamora - Cinnamon Anaerobic (San Marcos, Tarrazu, Costa Rica)
• 15% Sebastian Ramirez - Tangerine Pink Bourbon (Quindio, Colombia)

WHAT IT TASTES LIKE | Vibrant and crisp, we are immediately reminded of bringing a gin mule to our lips as we take in the unmistakable aroma of this cup, heavy with spices and citrus zest. On the palette, however, the flavors are full and sweet, with notes like gingerbread and brown sugar combining to give us something akin to a ginger molasses cookie.