The New School: Dragonfruit - Black & White Coffee Roasters (Raleigh, NC, USA)
The New School is a year-round blend built on a simple premise: tradition and innovation in the same cup. 85% washed Ethiopian (currently Worka Chelbesa) for structure and brightness, 15% co-ferment (this winter, Jairo Arcila's Dragonfruit) for complexity and surprise. The blend shifts seasonally, but the philosophy stays consistent.
Jairo Arcila's co-ferment involves fermenting coffee with dragonfruit. Hibiscus, strawberry-kiwi, cherry cola, and chocolate—the fruit is loud but not chaotic, held in check by the Ethiopian component's clean acidity and balance.
Black & White roasts it medium to keep both components expressive—the Ethiopian stays bright, the co-ferment stays interesting, and you get both in every cup.
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Founded by Lem Butler and Kyle Ramage—the 2016 and 2017 US Barista Champions—Black & White Coffee Roasters started in Raleigh, North Carolina, with a clear goal: make specialty coffee approachable without compromising on quality.
What makes them different? They don't ask you to choose between clean, classic profiles and experimental processing. Black & White sources everything from washed Ethiopians to wild co-ferments, then roasts it all to work as both filter and espresso. Their year-round blends and single origins are built for versatility, whether you're dialling in competition espresso or just want something reliable in your cup every morning.
Roasted on Feb 2, 2026.
Original: $24.78
-70%$24.78
$7.43The New School: Dragonfruit - Black & White Coffee Roasters (Raleigh, NC, USA)
The New School is a year-round blend built on a simple premise: tradition and innovation in the same cup. 85% washed Ethiopian (currently Worka Chelbesa) for structure and brightness, 15% co-ferment (this winter, Jairo Arcila's Dragonfruit) for complexity and surprise. The blend shifts seasonally, but the philosophy stays consistent.
Jairo Arcila's co-ferment involves fermenting coffee with dragonfruit. Hibiscus, strawberry-kiwi, cherry cola, and chocolate—the fruit is loud but not chaotic, held in check by the Ethiopian component's clean acidity and balance.
Black & White roasts it medium to keep both components expressive—the Ethiopian stays bright, the co-ferment stays interesting, and you get both in every cup.
--
Founded by Lem Butler and Kyle Ramage—the 2016 and 2017 US Barista Champions—Black & White Coffee Roasters started in Raleigh, North Carolina, with a clear goal: make specialty coffee approachable without compromising on quality.
What makes them different? They don't ask you to choose between clean, classic profiles and experimental processing. Black & White sources everything from washed Ethiopians to wild co-ferments, then roasts it all to work as both filter and espresso. Their year-round blends and single origins are built for versatility, whether you're dialling in competition espresso or just want something reliable in your cup every morning.
Roasted on Feb 2, 2026.
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Description
The New School is a year-round blend built on a simple premise: tradition and innovation in the same cup. 85% washed Ethiopian (currently Worka Chelbesa) for structure and brightness, 15% co-ferment (this winter, Jairo Arcila's Dragonfruit) for complexity and surprise. The blend shifts seasonally, but the philosophy stays consistent.
Jairo Arcila's co-ferment involves fermenting coffee with dragonfruit. Hibiscus, strawberry-kiwi, cherry cola, and chocolate—the fruit is loud but not chaotic, held in check by the Ethiopian component's clean acidity and balance.
Black & White roasts it medium to keep both components expressive—the Ethiopian stays bright, the co-ferment stays interesting, and you get both in every cup.
--
Founded by Lem Butler and Kyle Ramage—the 2016 and 2017 US Barista Champions—Black & White Coffee Roasters started in Raleigh, North Carolina, with a clear goal: make specialty coffee approachable without compromising on quality.
What makes them different? They don't ask you to choose between clean, classic profiles and experimental processing. Black & White sources everything from washed Ethiopians to wild co-ferments, then roasts it all to work as both filter and espresso. Their year-round blends and single origins are built for versatility, whether you're dialling in competition espresso or just want something reliable in your cup every morning.
Roasted on Feb 2, 2026.
