Stone fruit (peach, apricot, plum) in coffee comes from high-altitude Ethiopian washed processing. Atlas Coffee Club Ethiopia Limu carries stone fruit alongside bergamot and jasmine — the origin character reads as a complete fruit-and-floral profile. See the Fruit family guide.
For pour-over brewers chasing what Hacienda La Esmeralda's Geisha can deliver at its ceiling, this cup provides: citric brightness and honey sweetness in a frame so light it barely registers as body.
The jasmine opens at 150F and the cup becomes something different: cherry-forward at serving temperature, floral and stone-fruit-sweet as it cools.
Built for filter brewers who want fruit clarity before anything else, this Nyeri peaberry delivers blackberry and dried currant at a sweetness the medium roast has no business sustaining.
At pour over and drip, this Tanzanian Geisha runs at maximum acidity with a citrus-floral front and a molasses warmth underneath that only surfaces as the cup cools.
Citrus-sharp at first contact, jasmine through the mid-palate, and honey sweetness on a finish that exits without drag.
Cherry and apricot liqueur upfront, with a sweetness that persists through the full temperature drop and never tips into jammy.
Thin body limits what brew formats this cup can handle, but the lime-peach acidity and honey sweetness from SL-28 and SL-34 in Nyeri are the real thing.
Built for pour-over drinkers who want Hacienda La Esmeralda's terroir through a natural-process lens, this lot delivers peach, jasmine, and blueberry at maximum brightness with bitterness low enough to disappear entirely.
Citrus and white florals from first pour to finish, the sweetness holding clean through a near-weightless cup: the Gesha varietal doing exactly what the genetics promise.
The price sits above most washed Ethiopian light roasts on the market, and the cup mostly justifies it: bergamot and stone fruit at maximum acidity, precise and distinct in a way most regional competitors don't achieve.
Jasmine and peach on maximum acidity, with so little body underneath that the cup's structure lives entirely in its citric sharpness and sweetness.
The thin body is the honest entry fee; the anaerobic washed process draws genuine jasmine, peach, and yellow pear from Arbegona in a way that outstrips what a standard Ethiopian washed light roast can deliver.
Tropical fruit forward from the first sip and caramelized through the finish, with the 5/5 acidity driving every moment of the arc.
Across pour over and aeropress the fruit lands fast and vivid, and the payoff is a sweet finish where peach, dried fruit, and chocolate each hold their shape.
The washed light roast makes one clear bet: maximum acidity, maximum sweetness, and a body so light the cup stands or falls entirely on what the origin delivers.
Demanding in the brew, but the anaerobic fermentation pulls a peach-toffee sweetness that most light-medium Costa Ricans cannot match.
Holds its sweetness across drip, pour over, and French press without the roast getting involved, and the payoff is stone fruit clarity grounded in Pacamara's structural weight.
Peach and lemon arrive in layers on maximum acidity, with a ceylon-dry finish that closes fast, all on a cup that has essentially no body to cushion any of it.
