THE FUTURE | GRAPE SODA

A cornerstone of the year-round menu, The Future has always been about pushing flavour to the forefront. It’s a space where Black & White explores the edges of processing—especially when it comes to anaerobic and co-fermentation techniques. Each blend in this series is guided by one simple idea: build around flavour first, and let everything else follow.

The Concept:

Flavour, for Black & White, is inseparable from memory. And few memories are as vividly grape as those from childhood—when nearly everything purple was something to get excited about. Whether it came in a can of soda, a gas station slushie, or a bottle of cough syrup, grape was bold, sweet, and unmistakable.

But the pinnacle? Grape soda. The kind you’d spot in a vending machine on a family road trip and plead for at every pit stop. Nehi, Faygo, Fanta, or Crush—it didn’t really matter, as long as it was icy and fizzy. Some still reach for it, others have traded it for Lambrusco. Either way, the memory sticks.

How Black & White Did it:

Finding the right coffee to anchor this year’s Grape Soda was no easy task. The winning component came from Jairo Arcila’s co-ferment program—a standout lot infused with actual grapes. He’s also represented here with a lychee co-ferment, paired with a dynamic Marlin lot from Shady & Elias Bayter and a honey-processed Pacamara from Mexico.

Together, these four coffees bring expressive fruit and layered sweetness. Holding it all together is a washed Ethiopian selection from the Riripa community in West Arsi—delicate, floral, and grounding. The final blend looks like this:

• 40% Ethiopia Riripa – Washed

• 30% Jairo Arcila – Grape Co-Ferment

• 10% Jairo Arcila – Lychee Co-Ferment

• 10% Shady & Elias Bayter – Marlin Lot 556

• 10% Mexico – Pacamara Honey

In the Cup:

This is nostalgia in a cup. Bold and juicy, Grape Soda tastes like its name—but with a grown-up twist. Expect notes of grape Jolly Rancher and Dimetapp (in the best possible way), backed by tropical fruit punch and a pop of mango candy.

A summertime throwback—bubbly, bright, and unmistakably fun.

Tasting Notes: Grape Candy, Mango, Red Fruit Punch, Nostalgic Bliss

Producer - Mixed Blend

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.