Black & White - The Future - Mai Tai
Colombia & Costa Rica — The Future: Mai Tai (Co-Ferment Blend)
Tastes Like — 🥃 Jamaican Rum • 🍌 Strawberry Banana • 🍍 Pineapple • 🌶️ Spices
DETAILS
- Producers: Rodrigo Sánchez, Oscar Fernando Hernández, Wilton Benitez, Esteban Zamora
- Farm: Various
- Region: Huila & Cauca, Colombia | Tarrazú, Costa Rica
- Varietal: Various
- Process: Various Co-Ferments & Anaerobics
- Size: 12oz (340g)
INTRO
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 endeavours. Our goal with each of these unique blends is to elevate flavour as the guiding principle for each creation. Jamaican rum might be the first flavour call at the cupping table, but just like the cocktail for which it is named, this coffee is shockingly easy to drink.
THE BLEND
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 Co-Ferment (Huila, Colombia)
- 40% Los Nogales - Typica Origins (Huila, Colombia)
- 15% Wilton Benitez - Pink Bourbon (Cauca, Colombia)
- 5% Esteban Zamora - Cinnamon Anaerobic (Tarrazú, Costa Rica)
THE INSPIRATION
The Mai Tai. Invented by Trader Vic in 1944 and named after a Tahitian colloquialism that roughly translates to "awesome," the Mai Tai slowly rose to popularity for its unique balance of strength and sweetness, a feat not often accomplished in other tiki cocktail creations. Boozy yet balanced, equal parts strong and sweet, it is a drink capable of transporting you to a Tahitian beach. The holy trinity of flavours in this drink—tropical fruit, Jamaican rum, and subtle spice—are what we sought to re-create whilst concocting our own cocktail of coffees.
THE CUP
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 flavour trinity. If ever there was a cup of coffee that belonged at both the breakfast table and the beach, this is it.
Flavour Notes
- 🥃 Jamaican Rum
- 🍌 Strawberry Banana
- 🍍 Pineapple
- 🌶️ Spices
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Colombia & Costa Rica — The Future: Mai Tai (Co-Ferment Blend)
Tastes Like — 🥃 Jamaican Rum • 🍌 Strawberry Banana • 🍍 Pineapple • 🌶️ Spices
DETAILS
- Producers: Rodrigo Sánchez, Oscar Fernando Hernández, Wilton Benitez, Esteban Zamora
- Farm: Various
- Region: Huila & Cauca, Colombia | Tarrazú, Costa Rica
- Varietal: Various
- Process: Various Co-Ferments & Anaerobics
- Size: 12oz (340g)
INTRO
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 endeavours. Our goal with each of these unique blends is to elevate flavour as the guiding principle for each creation. Jamaican rum might be the first flavour call at the cupping table, but just like the cocktail for which it is named, this coffee is shockingly easy to drink.
THE BLEND
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 Co-Ferment (Huila, Colombia)
- 40% Los Nogales - Typica Origins (Huila, Colombia)
- 15% Wilton Benitez - Pink Bourbon (Cauca, Colombia)
- 5% Esteban Zamora - Cinnamon Anaerobic (Tarrazú, Costa Rica)
THE INSPIRATION
The Mai Tai. Invented by Trader Vic in 1944 and named after a Tahitian colloquialism that roughly translates to "awesome," the Mai Tai slowly rose to popularity for its unique balance of strength and sweetness, a feat not often accomplished in other tiki cocktail creations. Boozy yet balanced, equal parts strong and sweet, it is a drink capable of transporting you to a Tahitian beach. The holy trinity of flavours in this drink—tropical fruit, Jamaican rum, and subtle spice—are what we sought to re-create whilst concocting our own cocktail of coffees.
THE CUP
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 flavour trinity. If ever there was a cup of coffee that belonged at both the breakfast table and the beach, this is it.
Flavour Notes
- 🥃 Jamaican Rum
- 🍌 Strawberry Banana
- 🍍 Pineapple
- 🌶️ Spices
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Original: $46.24
-65%$46.24
$16.18Description
Colombia & Costa Rica — The Future: Mai Tai (Co-Ferment Blend)
Tastes Like — 🥃 Jamaican Rum • 🍌 Strawberry Banana • 🍍 Pineapple • 🌶️ Spices
DETAILS
- Producers: Rodrigo Sánchez, Oscar Fernando Hernández, Wilton Benitez, Esteban Zamora
- Farm: Various
- Region: Huila & Cauca, Colombia | Tarrazú, Costa Rica
- Varietal: Various
- Process: Various Co-Ferments & Anaerobics
- Size: 12oz (340g)
INTRO
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 endeavours. Our goal with each of these unique blends is to elevate flavour as the guiding principle for each creation. Jamaican rum might be the first flavour call at the cupping table, but just like the cocktail for which it is named, this coffee is shockingly easy to drink.
THE BLEND
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 Co-Ferment (Huila, Colombia)
- 40% Los Nogales - Typica Origins (Huila, Colombia)
- 15% Wilton Benitez - Pink Bourbon (Cauca, Colombia)
- 5% Esteban Zamora - Cinnamon Anaerobic (Tarrazú, Costa Rica)
THE INSPIRATION
The Mai Tai. Invented by Trader Vic in 1944 and named after a Tahitian colloquialism that roughly translates to "awesome," the Mai Tai slowly rose to popularity for its unique balance of strength and sweetness, a feat not often accomplished in other tiki cocktail creations. Boozy yet balanced, equal parts strong and sweet, it is a drink capable of transporting you to a Tahitian beach. The holy trinity of flavours in this drink—tropical fruit, Jamaican rum, and subtle spice—are what we sought to re-create whilst concocting our own cocktail of coffees.
THE CUP
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 flavour trinity. If ever there was a cup of coffee that belonged at both the breakfast table and the beach, this is it.
Flavour Notes
- 🥃 Jamaican Rum
- 🍌 Strawberry Banana
- 🍍 Pineapple
- 🌶️ Spices
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
