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.

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