We wait for this coffee every year and buy a bunch when it comes out. It is my wife’s favorite coffee!
I love this coffee.
I roast this to middle of 2nd crack.
It gives earthy and good body with brown sugar aroma.
This is one of best selling items at my place!
I carry many coffees both roasted and green for roasting in my 1 lb roaster. Normally I stick w/ high mountain Ethiopian (Harrar/Yirgachef) coffees, Tanzanian or Kenyan coffees too. But I do drink a lot of Kona, Central American and Jamaican coffee. Love Floral and Fruity coffees more than some of the more earthy/musty Pacific coffees like this from Sumatra usually are.
But this time I thought I'd try roasting this Sumatra Peaberry. Turn out to be Fantastic... coffee taken to just as 2nd crack begins. It's clean well-sorted w/ just a few quakers/defects found. It has a Full body, excellent aroma while grinding and brewing. Love the extra taste that this Peaberry coffee brings out in pour over brewer or siphon coffee maker. I have a Tanzinian Specialty Grade Peaberry Coffee I rate as my best right now (including Guatamala Gesha, Jamaican Blue Mountain, Kona Specialty beans, Costa Rican Specialty Honey process!
This coffee home roasted, ground & brewed is on par w/ all except maybe my specialty Tanzinian Peaberry & Gesha I can't buy anymore! ....makes great Cold Brew w/ brewed for 12 or more hours in fridge! Great as a Nitro Brew w/ 'NO' gas too! . .
Had a bummer of a roast where the beans didn't crack uniformly. Sounded like only 15% of them cracked. Beans are peaberry and small so few got stuck in the Behmor AB drum mesh. All in all I took it to slight med roast and ended up tasting very, very good! Second time roasting 1st crack was drawn out sporadic but much better. Very tasty cup.
Not usually a big fan of Sumatras but saved 4 cups of this post-roast and fully appreciated that this wasn’t hype; as the saying goes: “try it, you’ll like it”!
If one respects nothing then one must respect the labor that goes into the process of hand separation of Peaberries