The New School - Strawberry
£19.95
- Candied Pineapple, Strawberry Jam, Milk Chocolate
Additional information
Coffee Details
- Country of Origin
- Ethiopia
- Region
- Arsi & Quindío
- Varietal
- Castillo, Heirloom/Landrace
- Process
- Washed
- Roast Level
- Medium
Rest guidance
Recommended rest: 2 weeks from roast.
Based on the roaster's recommendation.
What to expect
In the cup you can find
Candied Pineapple, Strawberry Jam, Milk Chocolate
Overall profile
A very interesting cup. Bright, bold and expressive yet clean and approachable.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 4/5
About Black & White Roasters
Black and White Coffee Roasters is the brainchild of two US Barista Champions. Founded in 2017, Kyle and Lem were inspired by the coffee they experienced at the competitive level and wanted to make those coffees as widely available as possible.
Roaster notes
Ethiopia & Colombia — The New School: Strawberry Blend (Washed & Co-Ferment)
Tastes Like — 🍓 Strawberry Jam • 🍍 Canned Pineapple • 🍫 Milk Chocolate
DETAILS
- Producers: Smallholders in Riripa / Negusse Debela (SNAP Specialty Coffee); Sebastián Ramirez, Finca El Placer
- Origin: West Arsi, Oromia, Ethiopia (80%) | Quindío, Colombia (20%)
- Process: Washed (Riripa) / Co-Ferment (Sebastián Ramirez, Red Fruits)
- Variety: Landrace selections, Castillo
- Roast: Medium
INTRO A year-round blend that refuses to pick a side — 80% Riripa Washed Ethiopian, honouring clean, classic profiles, blended with 20% Sebastián Ramirez's Red Fruits co-ferment, embracing bold, innovative fermentation. Strawberry jam and canned pineapple lead, with a milk chocolate depth grounding the cup. In the cup: strawberry jam, canned pineapple, and milk chocolate.
THE PRODUCER This changing seasonal blend always leads with a washed Ethiopian coffee, currently Riripa, sourced from smallholder farmers through Negusse Debela of SNAP Specialty Coffee. The minority component comes from Sebastián Ramirez at Finca El Placer in Quindío, Colombia, contributing a co-fermented Castillo lot that brings the fruit-forward, dynamic character to balance Riripa's clean, classic profile.
THE PROCESS The Riripa component is Washed, a method that removes the fruit before fermentation and drying, letting the landrace selections' naturally clean character shine. The Sebastián Ramirez component undergoes Co-Fermentation, a more experimental process built to amplify red fruit character.
The 80/20 split toward washed Ethiopian is the defining structure here — it's what keeps the blend clean and approachable while the co-ferment minority delivers the strawberry jam and pineapple dynamism layered on top.
THE CUP Fruit-forward yet clean — strawberry jam and canned pineapple sweetness up front, with a milk chocolate depth rounding out the finish. Balanced and striking, traditional and innovative all at once.
Flavour Notes 🍓 Strawberry Jam 🍍 Canned Pineapple 🍫 Milk Chocolate
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