The first thing you notice about Kenya peaberry is the beauty of the shape of the raw coffee beans. Whereas usually you get two beans from a berry, peaberry as the name suggests only produces a single round bean.
I'm not quite sure if this is by accident or design, however what I do know is that these beans are separated from the regular beans during the sorting process.
As is usual with Kenya coffees it is washed, giving a very clean cup.
Once again we tried two different roast styles, a light medium and a medium roast.
Once brewed the most noticeable feature about the coffee is its wondeful aroma. I probably go on about this a bit too much, but it has a great wiff 0f wild berries. Stefan's first impression was that he could drink this all day, and black.
Ania, who isn't a great fan of Kenya coffee, felt that this was the best Kenya she had tasted.
It does have that classic acid, fruit taste of Kenya, however it also has a little more body than its Estate equivalent.
A complete contrast to the Old Brown Java, which consists almost entirely of low notes, and which incidentially made a fabulous espresso.
Our recommendation for this coffee is to make it in a Cafetiere (French press) or filter, unless you're really brave it's probably advisable to stay away from the espresso machine on this one.
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