Mùa đông theo mùa

The brown sugar note really comes through when I make this in my French press, way smoother than the darker roasts I usually buy. It's become my default morning cup even on days that aren't cold.

I brewed a cup of this on a snowy morning and the stone fruit really cuts through the deeper brown sugar base. It holds up well with a splash of milk too, which I wasn't expecting from a Colombian roast. Already thinking about ordering another bag before it rotates out.

This bag didn't last two weeks at my house—we've been brewing it every morning since it arrived. That stone fruit note is what keeps pulling me back, it gives the cocoa a brightness that cuts the chill outside.