Coffee beans are the seeds of what we call the coffee “cherry”- a berry that resembles a plump cranberry. Normally, two seeds form in each cherry, and the pressure between the seeds molds them when they are soft and wet into the familiar flat-oval shape of the classic coffee bean.
In the case of the peaberry, only a single bean forms inside the cherry. Without the pressure of a twin, the bean takes on its characteristic round shape. About 10% of coffee beans are peaberries, which are typically sorted separately from “flat beans.”
Grown at about 1520 mdl in rich volcanic soil, the Kigabah estate coffee is able to mature slowly, creating a dense bean and complex profile that shines even in a dark roast.