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Boma Peaberry, Kenya

Currant, Mango, Maple


997 in stock

SKU: Peaberry Category:

Additional information

Weight 1 lbs
Dimensions 8 × 4 × 3 in




Farmer or Group


Bag Recipe

Bag size

In the Bag

Kenya Wash
SL-28, Sl-34, Ruiru-11

Nyeri is the region more thought of when people talk about top Kenyan specialty coffees, but producers like this small collective (152 registered/mill) of men and women are pushing other regions up into that stratosphere. What we have been seeing more and more over the past few years globally are farmers, collectives, co-ops, and mills all instilling a higher level of quality whether it is how the cherries are picked, seperated, sorted, processed, or myriad other aspects. Buyers like us, whether through our direct trade relationships or brokers, are always looking for ways to use our abilities to lift all aspects of the supply chain. While producers can get high and sometimes even outrageous prices (like Esmeralda for $601!) for very small lots of coffee like a nano-lot of 100# or a micro-lot of eight 60-kilo bags, getting a good price for a run-of-the-mill coffee better helps them pay workers and support their endeavors into breaking through into the “top-lot” level. The Boma FCS has been working this way recently and we feel that this lot is an indication of some pretty stellar things to come.

This lot is 100% peaberry. A peaberry is a growth defect that has become prized and bred for over the years. A coffee bean typically has one round side and one flat since it is actually one half of the “”pit”” of a very specific breed of cherry – coffeea arabica. When one half overtakes the entire cherry and grows into a more round shape with no flat side, a peaberry is born. Aside from different nutreint delivery during maturation, these beans roast more uniquely. This lot is of a few specific subspecies (commonly called “cultivars” or “varietals”) that have been bred to be drought and disease resistant over decades. Descended mainly from Bourbon first brought to the country by French Missionaries (with some Mokka from Scottish Mission and some Yemeni Typica), the descendants with an “SL” are from Scott Labs who were hired by the government from the early 1930’s through the 60’s to develop through selection and breeding the best plants for yield and cup quality. Also of note to this lot, the bimodal rainfall patterns in this section of the country help contribute to the complexity in the cup.

Kenya has been at the top of many specialty coffee aficionado’s lists for a long time – an example being that last year’s Top 30 of 2016 list had 5 Kenyan coffees in the top 10! Kenyan coffee has many distinct traits – there is a “Kenyan washed process” method common in the country that involves multiple soaks, the specific varietals bred here, the outrageous altitudes of Nyeri, the rich red clay, or even the hint of tomato sought-after in some cups. Ethiopia may be the birthplace of coffee, but Kenya is one of the places it rests it’s crown.

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