The New School - Lychee

They say you can’t have it both ways.

On one side: clean, bright, classic. Think washed Ethiopians, Panamanian Geshas, the coffees that first hooked us. On the other: the wild ones — anaerobics, co-ferments, experiments that push processing to its edge.

This blend sits in the middle. Built on a foundation of washed Ethiopia — crisp, structured, timeless — with a supporting shot of co-ferment fruit for lift and energy. The result: dynamic yet clean, fruit-forward but balanced.

Season to season, the components change. The idea doesn’t. Tradition meets innovation, and both get their say in the cup.

Turns out, you can have it both ways.

Tasting Notes: Lychee Soda, Sweet Lemon, Milk Chocolate

Producers - Negusse Delbela & Jose Posada

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.