New School is a Year Round blend that seasonally shifts its focus to highlight a co-ferment component. Blended with washed Ethiopian coffee for balance, expect these coffees to deliver big on fruit flavor without sacrificing complexity. Our winter 2026 release is New School - Dragonfruit. This co-ferment from Jairo Arcila makes up 15% of the blend, melding with washed Ethiopian components to deliver notes of hibiscus, strawberry-kiwi, cherry cola, and chocolate. **ROAST |**Medium CURRENT BLEND COMPONENTS | 85% Worka Chelbesa - Washed | 15% Jairo Arcila - Dragonfruit WELCOME TO THE NEW SCHOOL | They say you can't have it both ways. Clean, vibrant, and approachable falls on one end of the spectrum, which is home to some of our first loves in coffee—Panamanian Gesha, washed Ethiopian lots, and breakfast blends. On the other end, you'll find our funky friends: anaerobic naturals, advanced processing experiments, and of course: our beloved co-ferments. As roasters, baristas, and general coffee enthusiasts, asking us to pick a side between these two expressions of coffee gives us an impossible choice. So, we sought to create a year-round blend that showcases both, embracing innovation in fermentation and processing while simultaneously honoring those classic and storied flavor profiles. This blend, which changes seasonally, will always be composed predominantly of a washed Ethiopian coffee. The minority percentage is then reserved for our party animal friends, the co-ferments. With each cup, you can expect to taste something fruit-forward and dynamic, but also clean and approachable. Our goal is to present you with a coffee that's both balanced and striking, traditional and innovative. And, with all due respect to whoever they are, we hope this coffee will also persuade you to join us in proclaiming: actually, you can have it both ways, after all. **Producers |**Various Process | Washed | Co-ferment Variety | Various **Elevation |**Various

New School is a Year Round blend that seasonally shifts its focus to highlight a co-ferment component. Blended with washed Ethiopian coffee for balance, expect these coffees to deliver big on fruit flavor without sacrificing complexity. Our winter 2026 release is New School - Dragonfruit. This co-ferment from Jairo Arcila makes up 15% of the blend, melding with washed Ethiopian components to deliver notes of hibiscus, strawberry-kiwi, cherry cola, and chocolate. **ROAST |**Medium CURRENT BLEND COMPONENTS | 85% Worka Chelbesa - Washed | 15% Jairo Arcila - Dragonfruit WELCOME TO THE NEW SCHOOL | They say you can't have it both ways. Clean, vibrant, and approachable falls on one end of the spectrum, which is home to some of our first loves in coffee—Panamanian Gesha, washed Ethiopian lots, and breakfast blends. On the other end, you'll find our funky friends: anaerobic naturals, advanced processing experiments, and of course: our beloved co-ferments. As roasters, baristas, and general coffee enthusiasts, asking us to pick a side between these two expressions of coffee gives us an impossible choice. So, we sought to create a year-round blend that showcases both, embracing innovation in fermentation and processing while simultaneously honoring those classic and storied flavor profiles. This blend, which changes seasonally, will always be composed predominantly of a washed Ethiopian coffee. The minority percentage is then reserved for our party animal friends, the co-ferments. With each cup, you can expect to taste something fruit-forward and dynamic, but also clean and approachable. Our goal is to present you with a coffee that's both balanced and striking, traditional and innovative. And, with all due respect to whoever they are, we hope this coffee will also persuade you to join us in proclaiming: actually, you can have it both ways, after all. **Producers |**Various Process | Washed | Co-ferment Variety | Various **Elevation |**Various