Well technically, we don’t really serve Kenya Peaberry as an espresso. Last month we talked about our love for it in cold brew or V60 form in palette training.
Our Kenya Peaberry is from Tatu Coffee Estate, in Ruiru 25km north of Nairobi. The varietals SL-28 and the local Ruiru are grown in an ideal environment in fertile, volcanic soils at altidudes 1700-1800m. Because the temperatures are relatively cool and stable it leads to slow maturing of the cherries – therefore enhancing quality. The fermentation process uses fresh river water from Ruiru springs, then sun dried.
This fully washed arabica is amazingly sweet, with a medium body, a caramel flavour and blueberry notes.
What is Peaberry? Normally coffee beans grow two to a fruit, but in the case of the Peaberry, it develops alone. Whilst this is a natural process; these beans are considered an abnormality and can occur in coffee of any origin, in fact about 5% of the world’s coffee this happens.
How do you tell the difference? Peaberry beans are rounder, smaller and denser in comparison. As there is no way to tell whether the coffee cherry will be single or double, it needs to be hand sorted after picking and processing, in order to sell them separately.