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Black & White’s description:
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.
To re-imagine this iconic cocktail in coffee form, we sought out coffees that were fruit-forward and boozy, but also light-hearted and sweet. We needed to incorporate that signature touch of spice, too. After several experiments and one broken tiki glass (RIP), we eventually found everything we were looking for in four coffees from Colombia and Costa Rica:
40% Rodrigo Sánchez - Banana (Huila, Colombia)
40% Los Nogales - Typica Origins (Huila, Colombia
15% Wilton Benitez - Pink Bourbon (Cauca, Colombia)
5% Esteban Zamora - Cinnamon Anaerobic (Tarrazú, Costa Rica)
HOW IT TASTES | Jamaican rum might be the first flavor call at the cupping table, but just like the cocktail for which it is named, this coffee is shockingly easy to drink (albeit much less dangerous). Rodrigo’s banana co-ferment contributes a healthy dose of banana-like sweetness to this tropical cocktail, reminding us of a strawberry banana smoothie. Other tropical fruits, like pineapple and passion fruit blend seamlessly with the beverage, and a hint of baking spice—courtesy of Esteban’s renowned cinnamon co-ferment—round out the flavor trinity that we sought to re-create. If ever there was a cup of coffee that belonged at both the breakfast table and the beach, this is it. Cheers.
