The New School - Strawberry

ROAST | Medium

ORIGIN | West Arsi, Oromia, Ethiopia | Quindío, Colombia

NOTES | strawberry jam, canned pineapple, milk chocolate

CURRENT BLEND COMPONENTS | 80% Riripa - Washed | 20% Sebastián Ramirez - Red Fruits

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 | smallholders in Riripa / Negusse Debela (SNAP Specialty Coffee) | Sebastián Ramirez (Finca El Placer)

Process | Washed | Co-ferment

Variety | Landrace selections | Castillo

Elevation | Various

The New School - Strawberry, offered by Black & White Coffee Roasters, represents a focused exploration of vibrant, fruit-forward profiles. By highlighting specific sensory markers like strawberry jam, canned pineapple, and milk chocolate, this selection invites drinkers to engage with the nuances of modern processing techniques. While individual experiences can vary based on brewing variables, these notes provide a clear roadmap for those looking to identify distinct fruit and confectionary characteristics in their cup.

To better understand how these specific descriptors fit into the broader spectrum of coffee sensory analysis, it is helpful to reference the flavor wheel. Utilizing such tools allows enthusiasts to categorize the acidity and sweetness found in coffees like this one, bridging the gap between a roaster’s intent and the taster’s palate. Whether you are a seasoned professional or a curious home brewer, this coffee serves as a compelling case study in how distinct flavor profiles are articulated and perceived.