A peaberry coffee bean is one that is a result of only one seed forming inside of the coffee fruit. Normally, two seeds form. Some believe that because the single seed doesn't have to "share" with another sibling, the peaberry has a sweeter, more flavourful taste. Only about 5% of coffee develops into a peaberry. It's denser and more cute than a two seed coffee bean, but you'll have to try it for yourself to see if you can tell any difference.
The fact that this peaberry comes from Kenya, makes this origin even more intriguing. Kenyan coffee is renowned for their bright, complex berry and/or fruit qualities as well as their sweetness, but also acidity! You might even use the word "juicy" in your tasting experience.
This coffee is available in a Medium Roast profile.
Kenyan coffee is highly sought after, so demand always outpaces supply, meaning that it is rare to find anything that comes out of Kenya certified organic. Working closely with our suppliers, this micro-lot Kenyan from the Mutoma Estate came highly recommended and O-JOE snatched the last 8 bags from this year's crop.
Timely and selective hand picking is carried out in Mutoma. Cherry is delivered to wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying on raised tables is done before delivery of the coffee to the dry mill for secondary processing. This lot is also grown in volcanic, mineral rich soil.
Coffee at home shouldn't be second rate. We want you to enjoy your home or office brew just as much as our coffee bar offerings. Simply tell us where to send your O-Joe Brew Guide, and, soon you too will be flexing your inner barista. You will also be the first to hear about new coffee offerings and special promotions.