Kenya - Kisii Peaberry

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  • Region - Kangema District
  • Varietals - SL28, SL34, Ruiru 11
  • Process - Washed then sundried
  • Taste notes - Blackcurrant, Sugarcane, Nutmeg
  • Roast level - Medium/Full
  • Q Grade - 87.4

Kenya is well known for its highly organized network of coffee cooperatives. This system produces remarkable consistency in growing methods, milling, and auctioning across a web of about 150,000 growers, the majority of which are small-scale farmers. The topography of high-altitude plateaus in major Kenyan coffee regions combined with acidic soil provides excellent growing conditions for Arabica.

Peaberry, also known as caracoli, is a type of coffee bean. Normally the fruit (“cherry”) of the coffee plant contains two seeds (“beans”) that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it. This oval (or pea-shaped) bean is known as peaberry. Typically around 5% of all coffee beans harvested are of this form. Normal coffee beans are less commonly called by contrast flat berry. Peaberry coffees are particularly associated with Tanzanian & Kenyan Coffee.