Peach Cobbler

Driftaway built Peach Cobbler as its 2026 Roaster of the Year blend submission, centering the box that ultimately earned scores of 90 and 91. It is a three-part composition: Ethiopia Layo Teraga for bright, refined structure. Edinson Argote’s Thermal Shock Sidra for layered fruit and sweetness. Diego Bermudez’s Cardamom Cloud for gentle spice and length. The idea is simple but ambitious. Lean on each coffee’s strength to create a balance that would be hard to find in a single lot.

There is intention in the processing, too. Sidra is a fragrant variety, and the thermal shock method uses a hot-to-cold temperature shift during fermentation and washing to drive aromatics and a polished sweetness. Cardamom Cloud comes from controlled fermentations designed to highlight spice-like complexity without adding flavorings, a hallmark of Bermudez’s approach. Layo Teraga represents high-elevation Ethiopian terroir, where slower cherry maturation often yields citrusy brightness and a clean frame for the blend.

The roaster describes the taste as a bright, fruit-forward cup with spice depth and a pastry-like finish. In the cup, it tastes like ripe stone fruit sweetness set against lively citrus. It might remind you of baked peaches, brown sugar, and a gentle cardamom lift, finishing clean and sweet. Expect a balance of sweetness and acidity that reads dessert-like without heaviness. Each bag includes a postcard that shares the story behind the growers and the roast approach.

BREW RECIPE:

Ratio: 18g coffee, 304g water | Grind: Medium-fine | Water: 205F

0:00 45 g (bloom)
0:30 115 g
1:00 160 g
1:30 220 g
1:45 260 g center pour
2:00 304 g center pour
3:00 Total brew time