Black & White - The New School - Passionfruit
Current Blend:
63% Refisa – Washed
22% Unblended – Young Producers Project
10% Adrian Lasso – Citrus Pink Bourbon
5% Jairo Arcila – Passionfruit
They say you can’t have it both ways.
On one end: clean, vibrant, and familiar - washed Ethiopian lots, Panamanian Geshas, and those beautifully crisp breakfast coffees we first fell for. On the other: wild, expressive, and experimental - anaerobic naturals, co-ferments, and the kind of bold processing that makes us rethink what coffee can be.
This year-round blend was built to hold space for both. Anchored by a washed Ethiopian as its base and lifted by a rotating cast of expressive, fermented coffees, it’s our answer to the "either/or" of coffee design. Bright, clean, and welcoming - but also fruit-forward, unexpected, and just a little wild.
With every new season, the components shift - but the profile remains the same: balanced yet dynamic. Familiar, yet forward-thinking.
Tasting Notes: Lemongrass, Passionfruit Candy, Sweet Orange, Milk Chocolate
Producers - Negusse Debela, Adrian Lasso, Jairo Arcila
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.
Current Blend:
63% Refisa – Washed
22% Unblended – Young Producers Project
10% Adrian Lasso – Citrus Pink Bourbon
5% Jairo Arcila – Passionfruit
They say you can’t have it both ways.
On one end: clean, vibrant, and familiar - washed Ethiopian lots, Panamanian Geshas, and those beautifully crisp breakfast coffees we first fell for. On the other: wild, expressive, and experimental - anaerobic naturals, co-ferments, and the kind of bold processing that makes us rethink what coffee can be.
This year-round blend was built to hold space for both. Anchored by a washed Ethiopian as its base and lifted by a rotating cast of expressive, fermented coffees, it’s our answer to the "either/or" of coffee design. Bright, clean, and welcoming - but also fruit-forward, unexpected, and just a little wild.
With every new season, the components shift - but the profile remains the same: balanced yet dynamic. Familiar, yet forward-thinking.
Tasting Notes: Lemongrass, Passionfruit Candy, Sweet Orange, Milk Chocolate
Producers - Negusse Debela, Adrian Lasso, Jairo Arcila
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.
Original: $35.36
-65%$35.36
$12.38Description
Current Blend:
63% Refisa – Washed
22% Unblended – Young Producers Project
10% Adrian Lasso – Citrus Pink Bourbon
5% Jairo Arcila – Passionfruit
They say you can’t have it both ways.
On one end: clean, vibrant, and familiar - washed Ethiopian lots, Panamanian Geshas, and those beautifully crisp breakfast coffees we first fell for. On the other: wild, expressive, and experimental - anaerobic naturals, co-ferments, and the kind of bold processing that makes us rethink what coffee can be.
This year-round blend was built to hold space for both. Anchored by a washed Ethiopian as its base and lifted by a rotating cast of expressive, fermented coffees, it’s our answer to the "either/or" of coffee design. Bright, clean, and welcoming - but also fruit-forward, unexpected, and just a little wild.
With every new season, the components shift - but the profile remains the same: balanced yet dynamic. Familiar, yet forward-thinking.
Tasting Notes: Lemongrass, Passionfruit Candy, Sweet Orange, Milk Chocolate
Producers - Negusse Debela, Adrian Lasso, Jairo Arcila
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.
