The Future has been a beloved staple on our year-round menu for quite awhile now. With it, we have been able to showcase excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavors. Our goal with each of these unique blends is to elevate flavor as the guiding principle for each creation. HOW WE GOT HERE | With this re-release, we want to celebrate another beverage industry that's close to our hearts—craft beer—and pay homage to one of its greatest contributions to the taproom: the hazy juicy IPA. Once renowned as the darling of craft beer, hazy juicy IPAs rose to popularity precisely because they stood in sharp contrast to their other IPA predecessors. Rather than being intensely bitter, resinous, or piney, hazy juicys are distinctly fruity, hazy (obviously), juicy (also obviously), and deeply aromatic. In short, they're crowd pleasers, and we love them. This blend is our second ambitious attempt to recreate the distinct and delightful characteristics of the hazy juicy IPA. Like its hazy inspiration, this coffee is perfect for enjoying during the hot summer months because it really shines as an iced coffee offering. Last time we rolled it out, the folks at home loved the result, so we decided to bring it back for an encore. HOW WE DID IT | To recreate the two most prevalent characteristics of hazy juicy IPAs—hop-forward aromatics and a tropical, juicy flavor—we chose one archetypal washed Ethiopian lot, two co-fermented coffees, and two thermal shock experiments: - 35% Sebastian Ramirez - IPA (a lemongrass co-ferment) - 30% Aricha - Washed - 15% Wilton Benitez - Thermal Shock Chiroso - 10% Wilton Benitez - Thermal Shock Pink Bourbon - 10% Jose Pasada - Lychee HOW IT TASTES | Just like its craft beer counterpart, this coffee has low perceived bitterness and high perceived acidity. It is heavy in texture (if not actually hazy in appearance!), with a tropical, fruity backbone that is equal parts vibrant and complex. Perhaps most importantly, it smells like a hazy juicy IPA, with hoppy, funky aromatics that transport us directly to one of our favorite taprooms in Raleigh. So whether you're holding a mug of beer or a cup of coffee, let's all raise a glass to this darling flavor profile. Cheers! Countries of Origin | Ethiopia and Colombia Producers | Sebastian Ramirez, Wilton Benitez, Jairo Arcila Process | various Variety | various

The Future has been a beloved staple on our year-round menu for quite awhile now. With it, we have been able to showcase excellence in processing techniques, particularly in regard to anaerobic and co-fermentation endeavors. Our goal with each of these unique blends is to elevate flavor as the guiding principle for each creation. HOW WE GOT HERE | With this re-release, we want to celebrate another beverage industry that's close to our hearts—craft beer—and pay homage to one of its greatest contributions to the taproom: the hazy juicy IPA. Once renowned as the darling of craft beer, hazy juicy IPAs rose to popularity precisely because they stood in sharp contrast to their other IPA predecessors. Rather than being intensely bitter, resinous, or piney, hazy juicys are distinctly fruity, hazy (obviously), juicy (also obviously), and deeply aromatic. In short, they're crowd pleasers, and we love them. This blend is our second ambitious attempt to recreate the distinct and delightful characteristics of the hazy juicy IPA. Like its hazy inspiration, this coffee is perfect for enjoying during the hot summer months because it really shines as an iced coffee offering. Last time we rolled it out, the folks at home loved the result, so we decided to bring it back for an encore. HOW WE DID IT | To recreate the two most prevalent characteristics of hazy juicy IPAs—hop-forward aromatics and a tropical, juicy flavor—we chose one archetypal washed Ethiopian lot, two co-fermented coffees, and two thermal shock experiments: - 35% Sebastian Ramirez - IPA (a lemongrass co-ferment) - 30% Aricha - Washed - 15% Wilton Benitez - Thermal Shock Chiroso - 10% Wilton Benitez - Thermal Shock Pink Bourbon - 10% Jose Pasada - Lychee HOW IT TASTES | Just like its craft beer counterpart, this coffee has low perceived bitterness and high perceived acidity. It is heavy in texture (if not actually hazy in appearance!), with a tropical, fruity backbone that is equal parts vibrant and complex. Perhaps most importantly, it smells like a hazy juicy IPA, with hoppy, funky aromatics that transport us directly to one of our favorite taprooms in Raleigh. So whether you're holding a mug of beer or a cup of coffee, let's all raise a glass to this darling flavor profile. Cheers! Countries of Origin | Ethiopia and Colombia Producers | Sebastian Ramirez, Wilton Benitez, Jairo Arcila Process | various Variety | various