Mister Bean - Know Your Beans

Don't be a has bean.

Mister Beans guide to knowing your Coffee Beans

Robusta Coffee Beans

Robusta coffee beans are the second most globally produced coffee bean. They are most popular in Europe, the Middle East and Africa. The name given to this coffee bean highlights its profile perfectly, it is known for its strong and sometimes harsh, flavour profile. The Robusta coffee bean contains high levels of caffeine, which makes this coffee plant species much more resilient than that of its counterpart, the Arabica bean. The reason for this is due to caffeine acting as a natural insect repellent which wards off the major threat to these plants.

The Robusta bean originated in sub-Saharan Africa, although now, it is predominantly grown in Africa and Indonesia. The Robusta bean is easy to farm, which makes it the first choice for most coffee farmers. The bean is much larger and more rounded than the other bean varieties.

What does it taste like?

The Robusta bean is known for its stronger and sharper taste. It can also be much more bitter than others. The bean not only has a strong taste, but has a strong smell too.

Arabica Coffee Beans

Arabica, or coffea arabica, is the most widely grown species of the coffee plant, and generally considered to be superior to other common varieties such as robusta.

Produced in dozens of countries between the Tropic of Capricorn and the Tropic of Cancer, Arabica now represents around 60% of global production. It is usually grown at elevations of around 1,300-1,500m, sometimes higher, and predominantly grows in subtropical climates with high altitudes, such as in Brazil, Colombia and Central America.

The range of characteristics that are revealed in Arabica coffees is vast, complex and exciting, offering a great diversity of flavour profiles, with coffees that are fruity and earthy, nutty or woody, sweet, chocolatey or smoky.

Liberica Coffee Beans

These coffee beans are native to Western and central Africa, most specifically Liberia. The bean is known for its floral aroma and smoky bold flavour profile and makes up only 2% of the world’s coffee supply. This coffee bean is often mixed with others and is rarely sold on its own. It was widely unheard of before the late 1800s, which is when Liberica beans gained popularity among many Southeast Asian coffee producers after a fungal infection, known as coffee rust, wiped out most of their Arabica crops.

The plant from which Liberica beans grow is much larger than that of Arabica or Robusta. The cherries that are grown vary in size, shape and appearance. The plant is tolerant of hot and humid climates, making it a favourite among coffee farmers. The plant is usually grown in Malaysia and the Philippines.

What does it taste like?

Many people say that Liberica coffee has a distinct and controversial taste, much like marmite, you will either love it or hate it. The coffee bean is said to have an unusually nutty, woody and strong flavour, which can make some coffees extremely flavourful, however, some prefer a less harsh flavour to their morning coffee.

Peaberry Coffee Beans

Peaberry coffee describes the bean format itself, not its origin, as it can come from any crop and any region in the world, whether that’s Robusta, Arabica or coffee blends.

Strictly speaking, coffee beans aren't beans at all; they are seeds of the coffee cherry. This bright red or yellow fruit grows in trees or bushes and in most cases the fruit has a skin which encases a pulpy core. Inside this, there are two seeds which grow flat together, like the two halves of a peanut.

But in the case of the peaberry, a natural genetic mutation means the coffee cherry produces a single bean rather than two. They are smaller than standard coffee beans - hence the prefix "pea" - and are considered by some people to produce a superior cup of coffee with a distinctive aroma and complex flavour.

Among Latin American farmers, peaberry coffee beans are known as caracol or caracolillos (snail or little snails in Spanish), because of their shape, which is more rounded than usual coffee beans. Fans of the peaberry bean maintain that it contains more nutrients, and, after roast, it offers a superior cup of coffee. Several roasters believe that the rounder berry shape of these beans means they can be heated more efficiently, rolling around more easily in roasting drums, which results in a consistent finish.

It may come as a surprise to find that the peaberry coffee bean is not that rare: about 5-8% of a crop can take this form of natural mutation. But because only a minority of farmers have the facilities to separate the peaberry beans from the rest of the crop, they will often be sold along with "normal" beans. Sometimes growers will pick out the peaberries by hand or by using a sieve, so they can be processed and their products sold separately. The larger estates use machinery to filter the mutant berries out from the rest.

When they go on sale, coffees from the peaberry seed attract a premium, not simply because the beans are rarer and offer a unique flavour, but because the whole process is more labour-intensive. This is a speciality brew, one that is ideal if you want to try something with a difference.

P.S. Why Peaberry Coffee is Special?

Peaberry coffee is special not only because of its unique shape and flavour but also because of its rarity and the meticulous sorting process required to separate these beans from the rest of the crop. This labour-intensive process adds to their value and makes them a coveted choice for those who appreciate high-quality coffee.In summary, peaberry coffee beans are a naturally occurring mutation that results in a round, dense, and flavourful bean. Their rarity and distinct characteristics make them highly sought after by coffee connoisseurs.

What types of peaberry coffee are there?

Peaberry coffee products tend to come from the countries with the largest and most well-established growing traditions, such as Tanzania, Kenya and Brazil, while the Hawaiian peaberry coffee (Kauai Coffee) is making an entry into this lucrative market. You may also find Costa Rican peaberry coffee or even options from Papua New Guinea and Colombia but these are not as popular.

Tanzania peaberry coffee is rapidly becoming one of the most popular types. Coffee, Tanzania's biggest export crop, is grown chiefly on the slopes of Mount Kilimanjaro and Mount Maru. Small fincas or farms are responsible for the largest share of the crop, although there are a few large estates. Peaberries here are cultivated at between 4,000 and 6,000 ft above sea level and in general, Tanzanian coffee sits at the high-quality end of the market and its peaberries add a little extra finesse.

The Kenyan peaberry coffee beans find their way to a roaster near you from the coffee cherries in the Nyeri highlands. Kenya produces about 50,000 metric tons of coffee annually, and coffee cultivation covers about 160,000 hectares on the sides of Mount Kenya and Mount Elgon, in a well-drained and loamy soil. Grown at high altitude, roasting peaberry coffee beans from this region will give you a rich, earthy and fruity flavour with a distinct aroma.

Hawaii has started to increase its peaberry production and shipping in response to the growing demand for the valuable little seed. Coffee from the country's volcanic and richly fertile islands is known as Kona, and local connoisseurs claim the peaberry beans make the "champagne" of Kona. Only the mutated Arabica beans grown on Hualalai and Mauna Loa's hills on the Big Island can truly be called Kona peaberry coffee. Growers claim these beans make one of the world's best coffees.

Brazil is by far the world's biggest producer of coffee, supplying 60 million 60-kilo bags a year. Only about 5% of the coffee crop is peaberry beans, grown mainly in the state of Minas Gerais in the southeast of the country. While Brazilian coffee, from the Arabica and Robusta beans, is plentiful, it doesn't have a great reputation for quality. Brazilian peaberry is different: those who purchase this blend have no hesitation in giving it five stars.

What does Peaberry coffee taste like?

Fans of peaberry coffees - and they are growing in number - say it adds a sweeter, lighter and slightly fruitier note to its twin-bean equivalent. Overall, the flavour depends on the origin of the beans. Brazilian flavouring is caramel, nutty and creamy, while the "magic little beans" add citrusy notes. Tanzania peaberry coffee beans have a medium body, nice acidity and a rich, chocolatey flavour with hints of citrus and currant. Kenyan coffee has a reputation for high quality and rich feel and the peaberry tops it off with a little citrus acidity. Going for the Hawaiian Kona peaberry coffee results in a roast that is fairly intense with a hint of bitterness and spice.

FAQs

What is peaberry coffee?

Peaberry coffee is a result of a coffee cherry producing one bean, instead of the usual two. While regular coffee beans come in pairs and are relatively flat, a peaberry coffee bean is singular, and quite round. This is a naturally occurring genetic mutation that affects about 5% of coffee beans in most varietals. Due to its rarity, the complex process involved in producing the coffee and the highly rated flavours, Peaberry coffee has a relatively high price tag.

Does peaberry coffee have more caffeine?

While some peaberry coffees may taste stronger and sweeter than a ‘regular’ coffee equivalent, they do not have more caffeine.

Peaberries can come from Robusta or Arabica beans, so choosing a Robusta origin will give you more caffeine if you want the extra kick. However peaberries are also available in a decaffeinated form, or as a French roast, which has a lower caffeine content.

Is peaberry coffee less acidic?

Peaberry coffee is known for having a high acidity, although the exact levels will be determined by the origin, type of bean and processing method. It is important to note that the flavours and smoothness of peaberry coffee will vary from brand to brand, so don’t assume they will all taste the same.

Page updated

Google Sites

Report abuse