The New School - Strawberry

A blend that straddles two worlds: the washed Ethiopian foundation (Riripa) brings clarity and classic charm, while a smaller dose of Colombian co-ferment injects funk and fruit intensity. The result is strawberry jam sweetness and canned pineapple brightness, grounded by milk chocolate and a clean body that stays approachable even as the fermentation experiments push the edges. Medium roast preserves the fruit without muddying the clarity—this is an anaerobic coffee that doesn't demand an acquired palate.