The Future - Halloween Candy

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 | This coffee asks a pivotal question during the spookiest season of the year: Which Halloween candy is the best? 

As a lifelong apologist of the seasonal Reese's Peanut Butter Pumpkins, the writer of this description may not fall on the same side of this debate as our roasters, who clearly and loudly declare their love of fruity candy at every available opportunity. A quick glance at our menu confirms that their allegiance to it is undeniable, and this Future release is a love letter to all the treats they hope to find at the bottom of a plastic jack-o-lantern.

HOW WE DID IT | To re-create all of those fruity, nostalgic flavors, we blended one washed Ethiopian coffee with three co-fermented lots:

40% Aricha - Washed (Yirgacheffe, Ethiopia)

25% Sebastian Ramirez - Watermelon (Quindio, Colombia)

20% Sebastian Ramirez - Red Fruits (Quindio, Colombia)

15% Huver Castillo - Aponte Florale (Buesaco, Nariño, Colombia)

While the washed lot from Aricha contributes to that vibrant acidity we associate with all of the candies mentioned above, the three co-fermented coffees give us fruit flavors in spades. 

HOW IT TASTES | Much like sorting your candy at the end of the night, sipping this coffee is a fun, fruity, and somewhat ridiculous experience. It is decidedly not subtle – which is kind of the point. Fruity and sweet, zippy and intense, this coffee reminds us of candy from some of our best trick-or-treating hauls: watermelon candy, lemon heads, blue raspberry Jolly Ranchers, and Caramel Apple Pops – just to name a few!

Countries of Origin | Colombia & Ethiopia

Producers | Sebastian Ramirez | Laurano Santa Cruz & Alirio Dominguez | smallholders in the Aricha community

Processes | Co-ferment | Honey | Washed

Varieties | Various

The Future - Halloween Candy, curated by Black & White Coffee Roasters, represents a collaborative effort between producers Sebastian Ramirez, Laurano Santa Cruz, Alirio Dominguez, and smallholders in the Aricha community. By blending coffees from Colombia and Ethiopia, this lot showcases a diverse range of techniques, utilizing co-ferment, honey, and washed processing methods. Understanding these processing methods is essential for grasping how producers influence the final cup profile, as different techniques can significantly alter the acidity and sweetness of the bean.

The resulting flavor profile is notably vibrant, featuring notes of watermelon candy, lemon heads, blue raspberry Jolly Ranchers, and Caramel Apple Pops. While these specific descriptors highlight the unique character of this blend, enthusiasts can use the flavor wheel to further categorize these intense, candy-like sensations. This coffee serves as a compelling example of how modern processing and global sourcing can push the boundaries of traditional flavor expectations.