Kenya PB

Kenya PB

Region: Aberdare Range, Kisii, Nyanza, Bungamo, Nakuru and Kericho
Screen Size: PB (Peaberry)
Varietal: Ruiru II
Process: Fully washed and sun dried
Altitude: 1500-2100 meters above sea level
Aroma: chocoalte, raspberry lamington – sweet
Acidity: High – distinct acidity
Body: Medium to full
Cupping Notes: Notes of chocolate, nutty, mandarin. Citrus aftertaste. Med-heavy body, balanced.
Internal Cupping Score: 81

More about Peaberry coffee beans

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 which are roundish on one side and flat on the other side. Peaberry coffee beans are typically separated from the rest of the coffee crop and sold as a higher grade of coffee bean. From one to nine percent of any crop are peaberry, and they are said to have a higher density and more concentrated, robust flavor, rich aroma and with a distinct acidity – brighter yet lighter – than non-peaberry coffee beans from the same crop.

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