The Future - Mai Tai

Black & White Coffee Roasters partnered with four coffees from Colombia and Costa Rica to reimagine the Mai Tai in coffee form, leaning into co fermentation and spice driven processing to elevate flavor. This blend is designed to evoke the tropical cocktail while remaining grounded in a nuanced cup that rewards thoughtful brewing. The roaster describes the idea as a tropical coffee crafted to balance strength and sweetness with a light, versatile profile in every cup. The coffees come from Colombia and Costa Rica and were chosen for their fruit forwardness and ability to pair with spice. The blend combines 40% Rodrigo Sánchez - Banana (Huila, Colombia), 40% Los Nogales - Typica Origins (Huila, Colombia), 15% Wilton Benitez - Pink Bourbon (Cauca, Colombia), and 5% Esteban Zamora - Cinnamon Anaerobic (Tarrazú, Costa Rica).

The processing is described as various co fermentations, a method that highlights fruity and spicy notes while shaping body and sweetness. This approach mirrors the layering of flavors in a cocktail and invites the cup to reveal its own tropical complexity. It tastes like Jamaican rum might be the first call at the cupping table, yet the cup remains easy to drink. The banana co fermentation contributes a banana like sweetness reminiscent of a strawberry banana smoothie, while pineapple and passion fruit weave through the cup.

A baking spice note, courtesy of cinnamon co fermentation, rounds the finish and enhances the sense of balance between sweetness and acidity. The roaster notes that this coffee was crafted to be both breakfast friendly and beach ready, a drinkable celebration of tropical flavors without tipping into overwhelm.