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There's a strange magic about peaberry coffee…mere mention of it generally elicits squeals of delight reserved for baby and kitten videos on Youtube. This naturally-occurring mutation occurs inside the growing coffee cherry and results in the production of a single rather than the normal two seeds. Since it's such a small proportion of a crop, peaberry (smaller and rounder than its “normal” family is usually incorporated in the overall harvest. When buying 100% peaberry said coffee will have been separated mechanically…beans pass through a series of oscillating platforms with holes, and the smallest drop to the bottom and are bagged accordingly. There is usually little difference in the taste but it does present challenges to the roaster owing to its surface area and density.
Brazil “Jazblu” Peaberry hails from the distinctive Planalto de Bahia region and is a joint venture of Fazenda Canaa (grower Obadias Nascimento Rodrigues) and Fazenda Esperanca (grower Geraldo de Almeida Sinay). Grown around 1000 meters, ripe handpicked red and yellow catuai cherries are pulped and then undergo a 12-15 hour fermentation before sun-drying the following day. Washed-process coffees are more normative in Planalto de Bahia…most producing regions see a higher percentage of farms utilizing pulped natural and full natural process.
We really loved our first pourovers and drips of Jazblu and it is also an excellent single origin espresso…very clean cup, chocolatey and nutty and sweet-fruity (think dried apricot and raisin) as well.
