Where To Buy Peaberry Coffee
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Peaberry coffees are rare, comprising only 3-7% of the total crop. These pea-shaped, natural formations of the coffee bean are thought to form when several pistils get knocked off the coffee flower, causing only one seed to form inside the coffee fruit rather than two.
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On the other hand, more skeptical and jaded coffee fans are claiming that the whole peaberry industry is a hoax. This perspective maintains that you will taste little to no difference despite the premium prices you are paying for unnecessary sorting and exclusive roasting.
There are a few things that come as a result of this sorting process. First, 100% peaberry blends do in fact have a slightly different flavor profile than even the beans from the same tree. (More on that later). Secondly, and more importantly, this is the extra labor that ends up hiking up the cost of the beans in the long run.
This is another 100% Arabica option. It has a lighter acidity than other Kenyan coffee and boasts a smooth, full body with a rich flavor. Again, this will brew a nice clean and crisp cup thanks to the light roast.
Stone Street is a Micro-Roasterie in Brooklyn that has been roasting and selling coffee since 2009. Because they roast install batches with quality beans, you can count on receiving high quality beans.
Phase 1 offers us another dark roast take on the the peaberry trend. However, they still sport a honey-sweet flavor with floral notes and aroma. The beans are sourced from a single-estate coffee plantation in the Dominican Republican. The estate has been run by the same family for over 40 years and the high altitude farm produces a rich, complex brew.
As we mentioned earlier, we have a soft spot for Costa Rican coffee and for these beans in particular. Volcanica really outdoes themselves with this one. Sourced from the Tres Rios region, these peaberries are shade grown and certified by the Rainforest Alliance.
Tanzania coffee is primarily composed of Arabica beans and commonly has notes of black tea, kiwi, chocolate, lemon, and blackberry. The Peaberry Coffee from this region supposedly exhibits more depth of flavor in the form of rich black currant that develops into a more subtle chocolate.
Until recently, Peaberries were thrown out of Kona coffee lots because they were viewed as inferior. Due to their odd shape and size, they would roast differently if left in and thus reduce the overall quality and consistency of the rest of the batch. Now the sorted beans are being sold separately at a premium due to their rarity and the sorting process.
As you may have guessed, there is no way to identify a peaberry among flat berries before the fruit has been removed from the beans. So in order to create a batch of specifically Peaberry coffee, the mutated beans have to be manually separated from the rest of the batch. They are then roasted, packaged, and sold separately.
So, to put this even more into perspective. A 2-cup-a-day coffee drink will consume the annual harvest of 18 coffee trees in just one year. Thus, sustaining that on a bean type that is pretty rare hikes that number up astronomically.
This question is hotly debated. Peaberry fanatics claim that they are basically the the key to a coffee induced transcendence. On the other hand, nay-sayers claim it is just a marketing ploy for companies to get more money.
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Costa Rica Peaberry Coffee is from the Aquiares Estate located in the Tres Rios region near the pacific coast. This world prized, single estate peaberry coffee is shade-grown and rain forest certified at an altitude of about 5,200 feet. Highly prized by connoisseurs for its balance and intensity of flavors such as honey, lemon, and almond, this coffee is a great example of a typical coffee from the region as they tend to be mildly sweet and bright. With a unique smooth flavor, these beans are considered one of the rarest in the crop.
To better understand exactly how a peaberry is different from other coffee beans, it is essential to know a bit about the anatomy of a coffee cherry. The coffee beans you grind and brew for your morning cup of joe are the processed and roasted seeds of the coffee fruit. Left: Cross-section of a coffee cherry with two seeds inside. Center: Cross-section of a peaberry coffee bean inside the coffee cherry. Right: Cross-section of a coffee cherry with three seeds.
Peaberry coffee can be prepared using your favorite brewing method. Use our grind guide to find the best grind size for your brewer. Using the right grind for your brewer and hot water between 195 and 205 degrees Fahrenheit will ensure you are able to extract maximum flavor from your delicious peaberry beans. In general, a coarse grind works best for preparation with a French Press, medium grinds work well in automatic drip and pour over brewers, and fine grinds are best for espresso machines. Photo: @ksushas on Instagram
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The reasons for this altered development include genetics, exposure of coffee cherries to inclement weather, and spacing: all of which force the coffee fruit to abort a seed, leaving just one behind as a peaberry.
So when we talk about Kona peaberry coffee, we refer specifically to the rare peaberry coffee beans cultivated on the slopes of Mauna Loa and Hualalai in Kona on the Big Island. Surprisingly, mild climate, rich soil, and quality-oriented harvesting and processing practices work against the development of large numbers of peaberries.
The coffee cherry will typically only produce one seed when the fruit undergoes cold or harsh conditions. Since the Kona weather is stable, the chance of developing peaberries is slightly lower than in other areas of the world.
Most Kona coffee farmers remove peaberries during the sorting process, as they need specialized roasting to bring out their true flavor profile. Some will even sort their peaberries based on size, with smaller beans going into 100% Kona Peaberry Coffee products and larger beans going into 100% Kona Extra Fancy Grade offerings.
The undesirable perception of peaberry coffees started to shift when roasters developed unique roasting techniques designed to bring out the maximum flavor of these little nuggets. Instead of being less desirable, coffee gourmands now consider peaberries to offer an exciting alternative, especially when roasted and brewed to perfection.
These characteristics are enhanced in peaberry form, especially as peaberries benefit from lighter roasts than their normal counterparts. This confluence of region and coffee type is what makes 100% Kona peaberry coffee so appealing to many coffee enthusiasts.
Kona peaberry beans, on the other hand, have more space and nutrients to themselves, which is why they tend to have a slightly more complex taste profile with additional acidity and nuance.
The unique flavor of 100% Kona coffee stems primarily from two factors: (1) mineral-rich, porous volcanic soil and (2) mild weather. The mountains protect the area from large temperature fluctuations and the seasonal winds that blow across most of the island, providing 100% Kona coffees with ideal growing conditions for most of the year.
This ideal climate has made the coffee industry extremely popular on the island. Currently, 600 farmers produce all of the 100% Kona coffee on the island, usually on small, one- to five-acre farms. Many of these farms are family-owned and typically offer guided tours for people who want to know more about the industry.
Every coffee farm in Hawaii has a long tradition of growing, processing, and roasting coffee beans for the perfect cup of coffee. Many have taken this dedication to the next level by focusing on producing lighter-bodied Kona peaberry coffee in addition to their regular offerings.
For instance, Honolulu Coffee screens for peaberries, using smaller sizes to include in a 100% Kona Peaberry coffee. Large specimens go into their Extra Fancy, or highest grade coffee, which contains larger, more developed beans and has a rich, strong-bodied flavor.
The farm also recommends hand-brewing Kona peaberry coffee in a Chemex to bring out the complex aroma and flavor that