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The barrel fermentation really comes through—there’s a juicy blueberry sweetness up front that fades into a soft peach finish. It’s a bit more complex than your typical washed Ethiopian, and the body is surprisingly syrupy for a natural. I’ve been brewing it in my pour-over and it’s been the highlig

First cup I brewed smelled like a fresh peach cobbler, and the blueberry note came through way more clearly once it cooled. The barrel fermentation gives it a depth I wasn’t expecting from a natural process. Definitely my new weekend morning pick.

The five-day barrel fermentation gives this a funky depth that I didn't expect on top of the peach sweetness—it's like a jammy, almost wine-like cup. I brewed a pour-over and the blueberry shows up more as the coffee cools, which kept me sipping past my usual one cup.