About the bean
The BRA PEA, as we call the Brazilian Peaberry here at Green Beanery, is a servery staple and the modest star of our coffee world: sweet and strong, tasty with a choc-note finish, this is our go-to bean for espresso.
Much is made of the peaberry, lone child champion of the coffee cherry (in which one seed is fertilized instead of two because one failed to develop). Science hasn't yet proved that the smaller, denser peaberry really is more flavorful than twin-seed normals because it might absorb more nutrients that would otherwise be divided. That said, the BRA PEA packs quite a flavour punch.
Generally speaking, what can be said of the peaberry is that it is rounded (as there's more space to form without having to lie flat against another) and this free-to-be-ness rolls well in roaster drums to produce a more even result. Because peaberries are typically hand-sorted to separate them from regular beans (that's how these natural mutations are discovered), they can be quite pricey. Producer countries like Brazil, Kenya and Tanzania are usually the source of peaberry coffees as their infrastructure facilitates the finding and sorting of these beans.
This tasty coffee is a servery staple for a variety of espresso drinks; use in blends or as a morning brew. Unlike others of its kind, the price for this peaberry is extra nice.
Variety: Peaberry - Red Catuai and Topazio
Region: Cerrado Mineiro
Source: Cachoeira or Sucuri
Drying Method: Sun dried on patios
Altitude: 1,100-1,250 masl.
We played around with a medium roast profile and enjoyed a strong base of cocoa, top notes of ripe fruit and a nice chocolate finish. Good body. Expect a strong, flavorful brew with little in the way of complexity. Reviews of the Brazilian Peaberry have always impressed us over time - folks really dig the BRA PEA. And with a forgiving price, this bean is open to experimentation.
Roast Recommendation: City to City+. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Photography by Lisa Peryman and Richard C. Owens
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