Peach jelly is a texture before it is a flavour. Cold, soft, a little slippery, with the peach sitting inside it rather than on top. That is what we went looking for.
Peach we could find. Jelly was the harder half, and it does not come from fruit. So this time we did not put a quiet coffee underneath. Both lots are peach, and one of them carries the body.
Colombia Huila, Castillo and Caturra, co fermented with coconut and peach maceration, is where the texture comes from. The coconut gives it that soft sweetness and a rounder body, which is what turns peach into peach jelly. Karo Catimor, co fermented with peach maceration by the producer at origin, pushes the fruit to the front.
Peach leads, tropical fruit opens behind it, and a coconut jelly sweetness closes it out. Black, it is peach and coconut. With milk, the whole thing settles into dessert.