Kenya Peaberry Coffee
VARIETY: Kenya Peaberry
ORIGIN: Mt Kenya regions
PROCESS: The Preferred process method of Kenyan Coffee is the Wet Method
TASTE NOTES: Tasters describe it as strong bodied, with nut and blackberry notes. winey/black currant flavored finish.
STORAGE: Storage is integral to maintaining your coffee and tea’s freshness and flavor. It is important to keep it away from excessive air, moisture, heat, and light in order to preserve its fresh-roast flavor as long as possible.
Kenya PB is a classification of coffee grown in Kenya. All Kenyan coffee is graded after it is milled. Grades are assigned based on the screen size of the bean. Peaberry coffee beans, with one single coffee bean within the cherry rather than the usual two half-beans. Pea berries result when the coffee fruit develops a single oval bean rather than the usual pair of flat-sided seed. Approximately 10% of Kenya coffee beans are Peaberry. Mythology - the idea that pea berries produce better coffee than normal beans from the same crop. This contention often is supported by citing the idea that nature put all of the good stuff it normally puts into two beans into one.The coffee is packed in single sisal bags of 60 kg, but the bids are made per 50 kg bag at the auction.