THE FUTURE — SPICED ORANGE

A seasonal blend inspired by spice, citrus, and nostalgia.

DETAILS

Countries of Origin: Costa Rica & Colombia
Producers: Esteban Zamora • Jairo Arcila • Huver Castillo • Wilton Benitez
Process: Various
Varieties: Various

TASTES LIKE

🍊 Orange Zest
🧁 Lemon Cookies
✨ Ginger Snap Spice
🌶️ Warm Baking Spices

The Future has long been one of the most beloved staples on Black & White's year-round menu—a platform for exploring cutting-edge processing, bold co-ferments, and imaginative flavour design. Every iteration challenges us to let flavour lead the way, building blends that are expressive, complex, and unforgettable.

HOW WE GOT HERE

If the scent of a pomander sparks a wave of nostalgia, you’re not alone. Today, the clove-studded orange is a charming holiday craft—something lovingly made at school or at a grandmother’s kitchen table. But its history is far older and stranger: in the Middle Ages, pomanders were carried to ward off infection and, in more mystical circles, used as protective charms.

Regardless of the origin story, one thing has endured across centuries—the unmistakable perfume of warm spice and bright citrus. That was the memory we set out to re-create in this year’s seasonal blend.

HOW WE DID IT

When we first attempted this blend two years ago, it took more than twenty recipe iterations and six coffees before everything clicked. It remains one of the most challenging blends we design each year.

This edition once again pairs intuitive components—like Esteban Zamora’s cinnamon anaerobic—with more unexpected choices. The surprise standout? Jairo Arcila’s passion fruit co-ferment, which softens and balances the intense citrus we needed to evoke a true pomander profile.

Final Blend Composition

• 40% Esteban Zamora — Cinnamon Anaerobic (San Marcos, Tarrazú, Costa Rica)

• 20% Jairo Arcila — Passion Fruit Co-Ferment (Armenia, Quindío, Colombia)

• 20% Huver Castillo — Gesha (Buesaco, Nariño, Colombia)

• 20% Wilton Benitez — Chiroso (Piendamó, Cauca, Colombia)

HOW IT TASTES

Vibrant and crisp from the very first aroma, this blend bursts with baking spices, orange zest, and warm citrus complexity. On the palate, the cup remains spiced and bright but also round and confectionary—lemon cookies, ginger snaps, and soft citrus sweetness.

It’s cozy, festive, and unapologetically seasonal—an ideal companion for holiday mornings and winter rituals.

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.