The Future - Cherry Cobbler

Blend — The Future: Cherry Cobbler (Colombia, Ethiopia & Costa Rica)

Tastes Like — 🍒 Cooked Cherry • 🥧 Pastry • 🍦 Vanilla Cream • 🍬 Cinnamon Sugar

DETAILS

• Type: Four-coffee blend, part of Black & White's "The Future" series
• Countries: Colombia, Ethiopia, Costa Rica
• Producers: Jhonatan Gasca, Hanan Million Getachew, Esteban Zamora, Shady & Elias Bayter
• Processes: Thermal Shock, Natural, Cinnamon Anaerobic, Co-ferment
• Varietal: Various (Pacamara in the Gasca component)
• Roaster: Black & White Coffee Roasters

INTRO
Fruited and confectionery, this comforting blend of four coffees recreates the sour-sweet stewed cherries, doughy baked top, and vanilla cream of a Thanksgiving cherry cobbler in a single sip, and is built to be enjoyable first thing in the morning. In the cup: cooked cherry, pastry, vanilla cream, and cinnamon sugar.

THE PRODUCERS
The Future is a beloved staple of Black & White's year-round menu, showcasing excellence in processing techniques, particularly anaerobic and co-fermentation. This Cherry Cobbler was inspired by the Thanksgiving table: cobblers began in the late 19th century when British settlers in Colonial America lacked the equipment for suet puddings and pies, and put stewed fruit in a deep dish with a batter on top that baked into something like an uneven cobblestone street. Cherry, one of the first fruits settlers introduced in the 1800s, is still the most popular variety.

The blend is made from four coffees:

• 30% Jhonatan Gasca — Thermal Shock Pacamara (Huila, Colombia)
• 30% Hanan Million Getachew — Natural (Guji, Ethiopia)
• 25% Esteban Zamora — Cinnamon Anaerobic (Tarrazú, Costa Rica)
• 15% Shady & Elias Bayter — Vanilla co-ferment (Tolima, Colombia)

THE PROCESS
The blend combines one thermal shock experiment, a classic Ethiopian natural, and two unique co-ferments:

🌡️ Thermal shock — the Gasca Pacamara (30%)
☀️ Natural — Hanan Million Getachew's classic Ethiopian natural (30%)
🌿 Cinnamon anaerobic co-ferment — Esteban Zamora's lot (25%)
🍦 Vanilla co-ferment — Shady & Elias Bayter's lot (15%)

The two co-ferments are the defining components: they supply the vanilla cream and the cinnamon sugar. Zamora's familiar cinnamon coffee is remarkably restrained in this blend, like a healthy sprinkling of cinnamon sugar on a cobbler à la mode.

THE CUP
Notes of cooked cherry and pastry, complemented by vanilla cream, like bringing a spoonful of cherry cobbler to your lips, with a restrained cinnamon sugar finish.

Flavour Notes
🍒 Cooked Cherry 🥧 Pastry 🍦 Vanilla Cream 🍬 Cinnamon Sugar