Bright and tangy acidity. Big upfront flavour, with a long-lasting finish. Notes of cane sugar, vanilla and vine tomato. 

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The farm

Peaberries are fascinating - usually, every coffee cherry contains two seeds, forming that classic flat-edged bean shape that we are used to seeing. However, roughly every 10% of cherries form differently, and produce just a single, rounded bean which benefits from all of the sweetness and acidity you’d usually have to share with the other bean. 

This Peaberry, Zawadi, is a blend created and maintained by using carefully selected peaberries primarily from the Kamandi and Ndia-ini coffee factories. This particular coffee is produced in Nyeri County, just off the centre of the country, and adjacent to Mount Kenya: the largest mountain in the country. 

Kenya uses varietals that are very rarely found in any other country, quite simply because they were designed in Kenya, for use in Kenya. SL28, for example, was created by Scott Laboratories, by cross-breeding multiple varietals that were prominent at the time. Similarly, Ruiri 11 was developed in Ruiru, Kenya, for its rust-resistant properties, and is becoming increasingly popular. No wonder this coffee is named after the Swahili for ‘gift’; Just don’t brew it as espresso, unless you’d like something wildly acidic.

What our team says

"Kenyan Peaberry as V60; stewed rhubarb all the way! A solid example of what Kenyan Peaberry should deliver, it does that in buckets, every... single... time. A favourite amongst coffee roasters." - Matt