Here's how we brewed this bespoke blend crafted exclusively for Fellow to capture the juicy sweet flavors of a summer staple by Black & White Coffee Roasters. We tasted fresh peach, pink florals, and stone fruit.

Black & White combined five Colombian lots to create the flavors of an iced peach tea and you’ll want to sip it all summer long. It’s 50% Caturra from superstar producer Wilton Benitez, alongside peach, strawberry, and lemon co-fermented coffees, adding juicy and tart notes to the mix. We tasted fresh peach, pink florals, stone fruit, and perfectly steeped fruit tea.

🔮Coffees used:

50% - Wilton Benitez Caturra

20% - Unblended Development

15% - Elkin Guzman Strawberry Co-Ferment

10% - Brayan Alvear Lemon Bourbon Co-Ferment

5% - Sebastian Ramirez Peach Co-Ferment

🌎 Origin: Colombia

⛰️ Elevation: 1,500 - 1,900 MASL

🔥 Roast: Light-Medium

Brew Recipe for The Future: Peach Tea Blend

Using Stagg X Dripper


12.5g of The Future: Peach Tea Blend

200g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 12.5g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with SSP Burr / 5 on Ode with Gen 2 Burrs, which is about 3.2-4 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 6 and 6.2 - and note that the inner ring was set to -4 at 6 for us!

2. Heat water and rinse the filter

Heat water to 198°F and rinse your filter before putting your coffee grounds in.

3. Pour 40g water for the bloom

Fully saturate your coffee grounds with 40g of water, and allow 40 seconds for the bloom. 

4. Continue pouring in four stages

After the bloom, pour to 100g with a spiral pour; then when the water is approximately 0.5 in above the bed of grounds, pour to 150g with a spiral pour; once water drains to about 0.5 in above the bed of grounds, pour to 200g with a center pour. The total brew time varies, but we’re aiming for around 2:45 - 3:00 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of pink florals, fresh peach, oolong, and juiciness.



20g of the same coffee

40g of water at 200°F

24 second pull time

1:2 Ratio


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a brew time of 24 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 24 second total pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!