“Fans think they taste noticeably sweeter and more flavorful than standard-issue beans; naysayers insist they can’t tell the difference.”
You can’t bake a pie with these ‘berries, but you can brew yourself a delicious cup of coffee. If you’ve heard the term before, perhaps you’re wondering: what are peaberries, and what makes them so special?
A peaberry (also called caracol, or “snail” in Spanish) is a natural mutation of the coffee bean inside its cherry. Normally coffee beans grow two to a fruit, flat against each other like halves of a peanut, but a funny thing happens in about 5% of the world’s coffee, and a bean is born an only child.
And, perhaps just like that only child, the peaberry beans get kind of spoiled by not having to share with anybody else. They tend to be smaller, denser, and, let’s face it, just a little bit cuter than their flat cousins. Fans think they taste noticeably sweeter and more flavorful than standard-issue beans; naysayers insist they can’t tell the difference.
Peaberry beans roast differently from the corresponding flat berry beans; hence, to ensure an even roast in high-grade coffee peaberry beans are often separated.
Peaberry coffee tastes different from the coffee from normal beans from the same crop because the different bean shape leads to different roasting characteristics. The reference  states that peaberry coffee is typically more brightly acidic, more complex in the upper aromatic ranges of the profile but somewhat lighter in body, than coffee made from normally shaped beans from the same batch. However, the claim that peaberry beans roast better and more evenly than flat beans because their rounder shape allows the berries to roll more easily has not been substantiated.
Showing all 3 results