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We tried out Stone Street's Tanzania Peaberry using our Breville Smart Grinder Pro and a Coffee Gator. Apologies for the pouring technique - hard to hold a camera and pour!
You may have seen a number of coffees marketed as “peaberry coffees”, but what makes peaberry coffee so special?
Referred to as caracolillo in Spanish, a peaberry is actually a special coffee bean- not a different variety or origin, but a case where a normal coffee bean grows differently. Let’s take a look at the mechanics of how a coffee bean grows:
Generally, the “cherry” (a.k.a. the fruit) of a coffee plant consists of two separate “beans”, or seeds (Although, even three seeds/beans is possible!). These beans mature with flattened sides facing each other.
Occasionally though, just one seed inside the cherry gets fertilized. This seed/bean grows without anything flattening it during development. This results in a pea-shaped (or oval-shaped) bean called a “peaberry”.
Stone Street Tanzania Peaberry definitely had a sweet flavor and with notes reminiscent of a tart jam, potentially raspberry. Personally, I think its a bit too sweet/syrupy for an *everyday* cup, but definitely a very good coffee and absolutely worth a try.
I’d have to try a few more peaberry coffees before saying that it is representative of peaberry coffees generally, but I would say that Stone Street’s Tanzania Peaberry matched the characteristics people typically note regarding peaberry coffees. The taste was quite sweet and the jam like flavor was somewhat unique. A way to describe about the jam-like flavor might be to consider the flavor of a different high acidity, fruity coffee (like a Yirgacheffe) but to reduce the sharpness and increase the sweetness.
If you decide to try it out, let us know in the comments below what you thought!
