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.
Priced as a small-batch specialty entry, this washed Huehuetenango delivers the altitude-driven sweetness and stone fruit clarity the region promises, with the Catimor varietal as the honest ceiling on how far that goes.
Pay single-origin prices and you get a Honduras microlot that leads with peach and honey and keeps the bitterness near zero through the finish.
Two hundred hours of anaerobic fermentation built real character into this Colombian; the dark roast decided what survived.
The organic single-origin sourcing carries a specialty price tag, and the cup earns part of it: substantial body, dark chocolate with a dried-fruit undercurrent, and a moderate bitterness that clears without punishment.
