TJ's El Salvadorian Peaberry

I finally brewed some of this coffee purely by itself this morning. Here are some interesting noticeable traits:

The origin is unquestionably Central American; light, fruity firsts in the nose. Banana leaf; hibiscus; crisp; clean; anticipation of feeling one's feet in the mud; bright; faint tangerines. You know that smell you get when you peel off a piece of bark from a redwood tree, and you put the back  of that piece--the part that once was against the tree--up to your nose? That smell. Finishes with an unexpected white cane sugar hint at the sides of the tongue, lemon and orange hints leave the tongue lastly at the front of the mid-palate. 

The product leaves room for improvement, especially in bean quality; however, the roast is consistent and the tastes delightful.

All told: 3.5 out of 5.

-MSH

What makes a peaberry so special

I thought I might enlighten our readers on the creation of peaberry coffees and why they're normally richer and more expensive.

Normally, a coffee cherry contains two beans which develop face to face. According to my ultra-secret coffee sources, about 5% of cherries don't develop two beans, but only one, which looks closed in on itself (a coffee mutation! Egads!).

What's great about this mutation or defect, is that the peaberry bean receives more nutrients and flavor from its cherry. This results in a fantastically rich and powerful individual bean (just like me after I ate my twin brother in the womb!).

These peaberry beans are painstakingly separated from the rest and roasted together to form some of the tastiest coffees imaginable! Next time you have a regular bag of beans, sift through and I guarantee you'll find a few peaberries lumped in with the rest.