Black & White - The Future - Watermelon Margarita
Colombia — The Future: Watermelon Margarita (Blend)
Tastes Like — 🍉 Watermelon • 🍊 Complex Citrus • 🥭 Mango Candy • 🌿 Agave Nectar
DETAILS
- Producers: Sebastiàn Ramirez, Brayan Alvear, Huver Castillo
- Origins: Quindío, Huila, Nariño, Colombia
- Varietals: Various (Castillo, Gesha, others)
- Process: Advanced Co-Fermentation Blend
- Size: 340g
INTRO
The Future has been a beloved staple on Black & White's year-round menu, showcasing excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavours. Each release is a unique blend designed to capture a specific flavour experience—in this case, the refreshing, tropical character of a watermelon margarita cocktail.
THE PRODUCERS
This blend brings together coffees from three innovative Colombian producers. Rodrigo Sánchez contributes two components: his signature watermelon co-ferment and his IPA lemongrass co-ferment, which provides the boozy, citrus-forward notes essential to the margarita character. Brayan Alvear adds depth with his Huila lot, whilst Huver Castillo's yeast-inoculated Gesha rounds out the profile with aromatics, complex citrus, and honey-like sweetness.
Together, these producers represent the cutting edge of Colombian co-fermentation experimentation, each bringing their own expertise to create something greater than the sum of its parts.
THE PROCESS
The Watermelon Margarita blend combines multiple advanced processing techniques:
- 🍉 Watermelon Co-Ferment — Rodrigo Sánchez's signature watermelon co-fermentation
- 🌿 Lemongrass IPA Co-Ferment — Rodrigo Sánchez's boozy, citrus-forward component
- 🍯 Yeast-Inoculated Gesha — Huver Castillo's anaerobic honey Gesha
- 🎨 Careful Blending — Components combined to recreate the margarita experience
The result captures the essence of a watermelon margarita: fruity sweetness balanced by complex citrus acidity, with agave-like sweetness on the finish.
THE CUP
Funky and fun-loving, this coffee embodies all those flavours one hopes to find at the bottom of a giant plastic Hurricane glass: watermelon, complex citrus, and agave-like sweetness. It's expressive and tropical, offering additional fruit vibes like mango candy. Honestly, it's on the louder side of the flavour spectrum, and some may find it a tad bit unhinged—just like a spring break spent in the Florida Panhandle.
Flavour Notes
- 🍉 Watermelon
- 🍊 Complex Citrus
- 🥭 Mango Candy
- 🌿 Agave Nectar
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, if you are looking to use immediately).
Colombia — The Future: Watermelon Margarita (Blend)
Tastes Like — 🍉 Watermelon • 🍊 Complex Citrus • 🥭 Mango Candy • 🌿 Agave Nectar
DETAILS
- Producers: Sebastiàn Ramirez, Brayan Alvear, Huver Castillo
- Origins: Quindío, Huila, Nariño, Colombia
- Varietals: Various (Castillo, Gesha, others)
- Process: Advanced Co-Fermentation Blend
- Size: 340g
INTRO
The Future has been a beloved staple on Black & White's year-round menu, showcasing excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavours. Each release is a unique blend designed to capture a specific flavour experience—in this case, the refreshing, tropical character of a watermelon margarita cocktail.
THE PRODUCERS
This blend brings together coffees from three innovative Colombian producers. Rodrigo Sánchez contributes two components: his signature watermelon co-ferment and his IPA lemongrass co-ferment, which provides the boozy, citrus-forward notes essential to the margarita character. Brayan Alvear adds depth with his Huila lot, whilst Huver Castillo's yeast-inoculated Gesha rounds out the profile with aromatics, complex citrus, and honey-like sweetness.
Together, these producers represent the cutting edge of Colombian co-fermentation experimentation, each bringing their own expertise to create something greater than the sum of its parts.
THE PROCESS
The Watermelon Margarita blend combines multiple advanced processing techniques:
- 🍉 Watermelon Co-Ferment — Rodrigo Sánchez's signature watermelon co-fermentation
- 🌿 Lemongrass IPA Co-Ferment — Rodrigo Sánchez's boozy, citrus-forward component
- 🍯 Yeast-Inoculated Gesha — Huver Castillo's anaerobic honey Gesha
- 🎨 Careful Blending — Components combined to recreate the margarita experience
The result captures the essence of a watermelon margarita: fruity sweetness balanced by complex citrus acidity, with agave-like sweetness on the finish.
THE CUP
Funky and fun-loving, this coffee embodies all those flavours one hopes to find at the bottom of a giant plastic Hurricane glass: watermelon, complex citrus, and agave-like sweetness. It's expressive and tropical, offering additional fruit vibes like mango candy. Honestly, it's on the louder side of the flavour spectrum, and some may find it a tad bit unhinged—just like a spring break spent in the Florida Panhandle.
Flavour Notes
- 🍉 Watermelon
- 🍊 Complex Citrus
- 🥭 Mango Candy
- 🌿 Agave Nectar
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, if you are looking to use immediately).
Description
Colombia — The Future: Watermelon Margarita (Blend)
Tastes Like — 🍉 Watermelon • 🍊 Complex Citrus • 🥭 Mango Candy • 🌿 Agave Nectar
DETAILS
- Producers: Sebastiàn Ramirez, Brayan Alvear, Huver Castillo
- Origins: Quindío, Huila, Nariño, Colombia
- Varietals: Various (Castillo, Gesha, others)
- Process: Advanced Co-Fermentation Blend
- Size: 340g
INTRO
The Future has been a beloved staple on Black & White's year-round menu, showcasing excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavours. Each release is a unique blend designed to capture a specific flavour experience—in this case, the refreshing, tropical character of a watermelon margarita cocktail.
THE PRODUCERS
This blend brings together coffees from three innovative Colombian producers. Rodrigo Sánchez contributes two components: his signature watermelon co-ferment and his IPA lemongrass co-ferment, which provides the boozy, citrus-forward notes essential to the margarita character. Brayan Alvear adds depth with his Huila lot, whilst Huver Castillo's yeast-inoculated Gesha rounds out the profile with aromatics, complex citrus, and honey-like sweetness.
Together, these producers represent the cutting edge of Colombian co-fermentation experimentation, each bringing their own expertise to create something greater than the sum of its parts.
THE PROCESS
The Watermelon Margarita blend combines multiple advanced processing techniques:
- 🍉 Watermelon Co-Ferment — Rodrigo Sánchez's signature watermelon co-fermentation
- 🌿 Lemongrass IPA Co-Ferment — Rodrigo Sánchez's boozy, citrus-forward component
- 🍯 Yeast-Inoculated Gesha — Huver Castillo's anaerobic honey Gesha
- 🎨 Careful Blending — Components combined to recreate the margarita experience
The result captures the essence of a watermelon margarita: fruity sweetness balanced by complex citrus acidity, with agave-like sweetness on the finish.
THE CUP
Funky and fun-loving, this coffee embodies all those flavours one hopes to find at the bottom of a giant plastic Hurricane glass: watermelon, complex citrus, and agave-like sweetness. It's expressive and tropical, offering additional fruit vibes like mango candy. Honestly, it's on the louder side of the flavour spectrum, and some may find it a tad bit unhinged—just like a spring break spent in the Florida Panhandle.
Flavour Notes
- 🍉 Watermelon
- 🍊 Complex Citrus
- 🥭 Mango Candy
- 🌿 Agave Nectar
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, if you are looking to use immediately).
