Daydream as you sip, imagining warm and lush green plataus and a slow, easy pace of life. Take a moment to savour this elegant and distinctive coffee from the Kenyan mountains.
Growing Altitude: 1,600 – 1,800 meters
Harvest Period: November – December
Milling Process: Washed
The Peaberry coffee is particularly associated with Kenya and Tanzania. Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica beans.
Simply described as ‘the champagne of coffee’, the Peaberry is the second highest graded coffee from Kenya. This oval shaped bean is the single occupant in the coffee cherry where usually 2 beans grow. This means the single peaberry bean gets twice the nutrients from its coffee plant and this gives it its unique and distinctive flavour.
This medium roasted Peaberry has a very pleasant dry note with hint of cinnamon.
Great Breakfast Coffee !