Arabica, Peaberry, Typica, Green Beans, Pahala, Ka`u

Peaberry Coffee is made from a naturally occurring coffee bean mutation. While a regular coffee cherry contains two coffee beans, occasionally only one will develop and grow. This results in a single, round coffee bean – a peaberry! However, this mutation only accounts for about 5% of the coffee beans in a harvest. This is why it is such a prized bean!

Because of how it develops and roasts, peaberry coffee noticeably differs in flavor from regular coffee beans. Most notably, it will be a lot more complex in the upper range of flavors and aromatics (think acidity and sweetness), as well as a more syrupy mouth feel. 

In 2007 Ka`u coffees placed in the top ten at a global cupping competition and is now considered one of the best coffees in the world. Ka`u beans are extremely labor-intensive to produce, needing to be handpicked from the mountain slopes. The high elevation, cool temperatures, and volcanic soil helps result in a harvest that takes nearly 10 months, which is much longer than that of other coffee growing regions. Ka’u coffee is grown on the southern slopes of the Mauna Loa volcano, 20 miles south of the neighboring Kona Coffee Belt.