The Future has been on our menu long enough to earn cult status. It’s our playground for processing — anaerobics, co-ferments, thermal shocks — always built around one principle: chase flavour first.

THE INSPIRATION
This release nods to another craft we love: beer. Specifically, the hazy juicy IPA. The style flipped the IPA world on its head — less pine and resin, more fruit, aroma, body. A crowd-pleaser, not a palate-wrecker. That balance is what we’re chasing in coffee.

THE BUILD
To nail the hop-heavy aromatics and juicy tropical profile, we stacked five distinct lots:

• 40% Danche — Washed Ethiopian backbone

• 20% Sebastian Ramirez — IPA-style lemongrass co-ferment

• 20% Wilton Benitez — Thermal Shock Chiroso

• 10% Wilton Benitez — Thermal Shock Pink Bourbon

• 10% Jairo Arcila — Lychee co-ferment

THE CUP

Low bitterness, high acidity. Thick texture, almost hazy. A tropical fruit core wrapped in funky, hoppy aromatics that smell straight out of a taproom. Cold brew it, ice it, or drink it hot — it still reads summer.

Coffee or beer, mug or glass — The Future says: cheers.

Tasting Notes: Lemon Verbena, Galaxy Hops, Tropical Fruit, Dank

Producers - Negusse Debela, Sebastian Ramirez, Wilton Benitez, Jairo Arcila

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.