Tasting notes: caramel, cacao, cinnamon, plum; naturally sweet and smooth.
Roast: medium Origin: Kona District
93 POINTS: A TOP RATED KONA PEABERRY
Comprising only 3-7% of the total crop, peaberry coffees are a rare, pea-shaped, natural mutations of the coffee bean that are thought to form when several pistils get knocked off the coffee flower.
The small peaberry beans grow on the same trees as their half-bean siblings, but due to their shape and that only one bean grows inside of a cherry compared to two, they tend to have a greater density of flavor, sugars, and lipids compared to regular coffee beans. You could think of peaberries as being the 'only child' of a coffee cherry, enjoying all the nutrients to itself.
Coffee Review Assessment, 2019:
Blind Assessment: Rich-toned, deeply sweet. Black cherry, magnolia, fresh-cut cedar, maple syrup, a hint of thyme in aroma and cup. Sweet-toned structure with round, gentle acidity; lush, syrupy mouthfeel. Resonant finish that centers around notes of black cherry and cedar.
This coffee tied for the second-highest rating in a cupping of Hawai’i-grown coffees for Coffee Review’s May 2019 tasting report. Produced entirely of the Typica variety of Arabica and processed by the traditional wet or “washed” method, in which skin and fruit flesh are removed from the beans or seeds before they are dried. This sample also consists entirely of peaberries, a kind of bean that results when the coffee fruit develops only a single, oval bean rather than the usual pair of flat-sided beans. Peaberries produce a somewhat different (often better) cup than normal beans from the same crop, from which they may or may not be separated during grading. Big Island Coffee is an award-winning coffee roaster and coffee farm operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz.