Comprising only 3-7% of the total crop, peaberry coffees are rare, round, natural mutations of the coffee bean. Due to their shape and that only one bean grows inside of a cherry compared to two, they tend to have a greater density of flavor, sugars, and lipids compared to regular coffee beans. But not all peaberries reach their potential; the flavors heavily rely on good farming practices and expert roasting. This Kona Peaberry was grown on a small, loving farm. You’ll experience a comforting coffee with notes of apricot blossom, caramel, brown sugar and oolong.

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The two fruits that comprise a normal coffee cherry squeeze together and causes the resulting coffee beans to be flat on one side and curved on the other. Because peaberries don’t grow up with that constant pressure, peaberries are round and oblong in shape. They also tend to be larger and more dense.

Historically peaberry coffee beans were considered the ‘runt’ of the coffee tree. They were separated from the rest of the coffee beans because their unique shape meant that they wouldn’t roast correctly and negatively impact the coffee’s overall flavour.

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3 Reasons Peaberry Coffee Beans Roasts Better:

1. Higher Density = can hold more flavour-creating particles than regular coffee beans. Whatever flavor your coffee has, the peaberries can hold more of it.
2. Round shape = better roasting. The flat shape of coffee beans means that when beans are turned or flipped, depending on the roasting methods, they can get stuck and cook unevenly. But not so with peaberry, which moves effortlessly through the process for a more uniform result.
3. Attentiveness = Roasting Magazine notes that peaberries need much more care while roasting to hit their “sweet spot