Peaberry beans are an anomaly. In most coffee cherries, two seeds grow side by side — flattened against each other. In a peaberry, only one seed develops, and it grows rounder, denser, and — many roasters believe — more concentrated in flavor.
Whether you buy the science or not, this cup makes a case for it.
This lot comes from the Ruvuma region of southern Tanzania, where Bourbon and Kent varieties are grown at 1650 meters. The Lituru peaberry is washed and dried carefully, and the result is a light roast that's bright without being harsh — lemon and kiwi up front, with a clean honey sweetness that rounds out the finish and keeps it from going sharp.
Medium acidity. Elegant. The kind of coffee that makes you want to drink it slowly rather than mainline it before a meeting.
BREWING NOTE
Peaberry beans are denser than standard beans — grind a touch finer than you normally would for your method, and dial back the water temperature slightly (195–200°F) to avoid extracting too aggressively.
Peaberry beans are an anomaly. In most coffee cherries, two seeds grow side by side — flattened against each other. In a peaberry, only one seed develops, and it grows rounder, denser, and — many roasters believe — more concentrated in flavor.
Whether you buy the science or not, this cup makes a case for it.
This lot comes from the Ruvuma region of southern Tanzania, where Bourbon and Kent varieties are grown at 1650 meters. The Lituru peaberry is washed and dried carefully, and the result is a light roast that's bright without being harsh — lemon and kiwi up front, with a clean honey sweetness that rounds out the finish and keeps it from going sharp.
Medium acidity. Elegant. The kind of coffee that makes you want to drink it slowly rather than mainline it before a meeting.
BREWING NOTE
Peaberry beans are denser than standard beans — grind a touch finer than you normally would for your method, and dial back the water temperature slightly (195–200°F) to avoid extracting too aggressively.