Rwanda Peaberry - Seasonal Release
Light-Medium Roast
Single Origin Rwanda
Light peach notes with undertones of baking spices and sweet pastry. In our opinion, peaberries seem to have a deeper pocket of sweetness, a more balanced structure, and brighter acidity. This coffee is no exception: it’s a very bright and sweet coffee, and if you love lighter tasting notes with punchier, fruiter roasts, this one’s for you! Keep reading below for more info on peaberries.
What is a peaberry coffee?
A peaberry coffee bean results from a coffee cherry (fruit) producing just one relatively round, football-shaped seed (bean), as opposed to the usual two half-beans that are roundish on one side and flat on the other. It’s a small, dense grade of coffee that was once considered a “defect,” but as farming techniques and practices have evolved, so has its quality.
We love to roast peaberries (abbreviated PB). They are a very kinetic, lively and exciting bean to roast. Since we began roasting in 2011, we’ve loved working with PB and wanted to create a seasonal offering so we could roast even more of them.
Peaberry coffee cherries only develop one seed (left). Normal coffee cherries develop two seeds (right).
Coffee Details
Seasonal Peaberry - Natural Rwanda
Rwanda Peaberry Inzovu
Origin: Rwanda
Location: Kigali
Farm: Inzovu
Processing method: Natural
Altitude: 1,400 – 1,900masl
Varietal: Bourbon & Typica
Roast Level: light/medium
Tasting notes: Peach. Baking Spices. Honey mouthfeel. Think peach cobbler. Light peach notes with undertones of baking spices and sweet pastry. In our opinion, peaberries seem to have a deeper pocket of sweetness, a more balanced structure, and brighter acidity.
Rwanda Terroir
Coffee plays a major role in Rwanda’s economy, contributing significantly to foreign exchange earnings and the monetization of the rural economy.
Currently, 400,000 small holder farm families produce and depend on coffee for their livelihoods. Coffee was introduced by Germans in early 1900s and is predominantly the ‘bourbon’ type of Arabica coffee. Production ranges from 267,000 to 420,000 bags per year.
Some of our favorite coffees are from Rwanda! It’s a fantastic environment to grow coffee. They often feature clean, bright flavors that rival the best Central America coffees, with more balance than Kenyan coffees, attractive fruited sweetness, floral characteristics, and a tea-like finish.
The Inzovu PB coffee comes from 75 washing/processing stations in the Rwanda coffee supply chain. The coffee is grown in fertile volcanic soil at an altitude of 1400 meters and above. The cherries are selectively handpicked and sun-dried on raised tables for a period of 15-20 days.
More PB!
If you like Peaberry coffees or want to compare East African coffees, make sure to check out our collaboration with Unwired Coffee. It’s a very different flavor profile — a single-origin Kenya, medium roast with sweet and savory notes and a thick, rich body.
This coffee is more than just a beverage; it tells the unique story of Auri Kyeni, who was diagnosed with autism at an early age. His journey mirrors the intricate development of flavors in this coffee — from the potential-packed cherry to the brewed bliss. Kyeni’s life unfolds like the thermal process of the coffee, requiring tenacity and patience to embrace the complex spectrum of flavors in his mind, soul, and the coffee itself.
Sip slowly. This is a limited seasonal release.
