Last updated: 2026-09-11T04:20:04.560Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/black-white-coffee-roasters/the-new-school/reviews)

**Traitement:** [Lavé](https://www.coffeelist.co/fr/insights/processing-method/washed)

,

[Cofermenté](https://www.coffeelist.co/fr/insights/processing-method/co-fermented)

**Région:** [Quindío, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/373c4552-8b6a-4ffa-a7fd-f25c966fa6a9)

·

[Yirgacheffe, Éthiopie 🇪🇹](https://www.coffeelist.co/fr/insights/region/a1baa608-a3cf-46d2-9abb-22919a2d2643)

## Ce que dit la marque

> ROAST | MEDIUM + ORIGIN | YIRGACHEFFE, ETHIOPIA | QUINDÍO, COLOMBIA NOTES | FLORAL, COMPLEX CITRUS, STRAWBERRY CANDY, PEACH TEA CURRENT BLEND COMPONENTS | 85% Halo Hartume | 10% Sebastián Ramirez - Red Fruits (strawberry co-ferment) | 5% Sebastián Ramirez - IPA (lemongrass co-ferment) 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, 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 (around 90%) of a washed Ethiopian coffee. The other 10-ish percent is 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 striking and balanced, innovative and traditional. And, with all due respect to whoever they are, we hope this coffee will also persuade you to join us in proclaiming that actually; in fact, you can have it both ways, after all. Producers | Mijana Worassa | Sebastián Ramirez Farm or Washing Station | Halo Hartume Washing Station | Finca El Placer Process | Washed | Co-ferment Variety | Various Elevation | Various

Original en anglais.

[Voir les éditions précédentes](https://www.coffeelist.co/fr/b/black-white-coffee-roasters/the-new-school/releases)

[BLACK & WHITE COFFEE ROASTERS · US](https://www.coffeelist.co/fr/b/black-white-coffee-roasters)

# The New School

[Voir sur le site du torréfacteur](https://www.blackwhiteroasters.com/products/r-the-new-school)

## Profil

### Caractéristiques gustatives

**Corps:** 40/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 75/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 69/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 45/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 95/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Moyenne — 4/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Agrumes

Floral

Thé à la pêche

Bonbon à la fraise

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