Although long implied to be a completely separate varietal of coffee, Peaberry is actually a naturally occurring genetic mutation that occurs in all coffee varieties and cultivars wherein the coffee cherry only generates one small, dense seed rather than the usual two. While the coffee will still ultimately taste like the coffee that it’s a mutation of, its size and density can lend itself to roasting styles that might otherwise be off the table due to the physical constraints of the non-mutated coffees. 

This specific lot consists predominantly of SL14 and SL28, although there is also a small amount of a more localized cultivar called Nyasaland. Fans of Kenyan coffees will undoubtedly be familiar with these cultivars, but as mentioned, the peaberry allows us to be more aggressive with our roasting style, as the physical shape and density allows for a faster application of heat and a lower risk of heat damage (large, low density coffees run a risk of scorching early in the roast). This manifests in the cup as a brighter acidity than the Kenya Kayu lot that we’ve previously featured, even though both coffees are very similar genetically. I’ve found this one to be creamy and sweet, with a bright key lime pie and coconut acidity carrying throughout the cup. 

Relationship: Exploratory (1 yr)

What we taste: Key Lime, Pina Colada

Net weight: 12 ounces