Stone Street Tanzania Peaberry Grind and Brew!

Full blog post at: https://jayarrcoffee.com/blogs/news/w...

We tried out Stone Street's Tanzania Peaberry using our Breville Smart Grinder Pro and a Coffee Gator. Apologies for the pouring technique - hard to hold a camera and pour!

You may have seen a number of coffees marketed as “peaberry coffees”, but what makes peaberry coffee so special?

Referred to as caracolillo in Spanish, a peaberry is actually a special coffee bean- not a different variety or origin, but a case where a normal coffee bean grows differently. Let’s take a look at the mechanics of how a coffee bean grows:

Generally, the “cherry” (a.k.a. the fruit) of a coffee plant consists of two separate “beans”, or seeds (Although, even three seeds/beans is possible!). These beans mature with flattened sides facing each other.

Occasionally though, just one seed inside the cherry gets fertilized. This seed/bean grows without anything flattening it during development. This results in a pea-shaped (or oval-shaped) bean called a “peaberry”.

Stone Street Tanzania Peaberry definitely had a sweet flavor and with notes reminiscent of a tart jam, potentially raspberry. Personally, I think its a bit too sweet/syrupy for an everyday cup, but definitely a very good coffee and absolutely worth a try.

I’d have to try a few more peaberry coffees before saying that it is representative of peaberry coffees generally, but I would say that Stone Street’s Tanzania Peaberry matched the characteristics people typically note regarding peaberry coffees. The taste was quite sweet and the jam like flavor was somewhat unique. A way to describe about the jam-like flavor might be to consider the flavor of a different high acidity, fruity coffee (like a Yirgacheffe) but to reduce the sharpness and increase the sweetness.

If you decide to try it out, let us know in the comments below what you thought!