The New School - Dragonfruit 

Details

• Origin: Ethiopia & Colombia

• Producer: Various (Worka Chelbesa producers & Jairo Arcila)

• Farm: Worka Chelbesa & Jairo Arcila (Colombia)

• Variety: Washed & Co-ferment (Dragonfruit)

• Process: Washed – for the Ethiopian Worka Chelbesa component Co-ferment (Dragonfruit) – for the Colombian Jairo Arcila component

Tasting Notes

🌺 Hibiscus • 🍓🥝 Strawberry Kiwi • 🍒🥤 Cherry Cola • 🍫 Chocolate

Intro

New School is a year-round blend designed to bridge the gap between classic and experimental coffee. Anchored by a clean, washed Ethiopian base and elevated by a rotating co-ferment component, this blend celebrates balance without sacrificing excitement. The Winter 2026 release highlights a vibrant dragonfruit co-ferment from Jairo Arcila, delivering bold fruit character while remaining approachable, structured, and beautifully complex—proof that you really can have it both ways.

The Producer

This coffee is produced by various smallholder producers from the Worka Chelbesa region in Ethiopia, combined with an experimental co-ferment lot from Jairo Arcila in Colombia. Together, these producers bring classic washed Ethiopian craftsmanship and innovative fermentation techniques into a single blend, showcasing both tradition and modern coffee processing.

The Process

This blend brings together two distinct processing methods to achieve balance and complexity. The Ethiopian component from Worka Chelbesa is washed, delivering clarity, structure, and clean acidity. This is complemented by a dragonfruit co-ferment from Jairo Arcila in Colombia, where controlled fermentation enhances fruit intensity and sweetness. The combination results in a coffee that is both vibrant and expressive, while remaining approachable and well-balanced.

Take a Sip

Lively and expressive from the first sip, this coffee opens with bright hibiscus and juicy strawberry-kiwi notes. A playful cherry-cola sweetness follows, adding depth and vibrancy, while a smooth chocolate finish grounds the cup with balance and richness. Clean yet fruit-forward, it delivers a dynamic profile that remains approachable and satisfying from start to finish.

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.