This peaberry packs a clean and eclectic fusion of sweet fruit notes along with a rich, herbaceous aroma. The flavors become defined as black berry, grapefruit, molasses with honey and dark chocolate in the cup.
Your typical coffee fruit (cherry) has two beans in it, but sometimes the cherries form with a single bean. This is called peaberry coffee and is considered a higher quality with a sweeter taste. In this case, we all agree.
Our new peaberry comes from the growing region of Lintong in Northern Sumatra near the shores of Lake Toba. A hybrid coffee method used in parts of Indonesia called, Wet-Hulled process (especially in Sumatra) is one of the factors that gives this peaberry its distinct flavor profile. It results in a dark, opal-green coffee with little silverskin clinging to it, and a particular low-acid, earthy, heavy body. In this method, the farmer picks ripe coffee cherry, pulps off the skin and either dries it immediately for one day, or lets it sit overnight in a bucket (with or without water) before drying the next day.