The New School

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, co-ferments.
As roasters, baristas, and general coffee enthusiasts, asking us to choose a side between these two expressions of coffee is like presenting us with our very own Sophie's choice - which is to say, it's impossible. 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 (around 90%) of a washed Ethiopian coffee. The other 10-ish percent is 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 striking and balanced, innovative and traditional.
And, with all due respect to whoever they are, we hope this coffee will also persuade you to join us in proclaiming that actually; in fact, you can have it both ways, after all.