We have started to try the different whole bean and ground coffees from Morgan Bailey today. This will last a whole week, at least.
For our regular filter coffee, we will be using the Tanzanian Peaberry coffee. A medium light roast of naturally processed hand-picked peaberries from the Kilimanjaro region in Tanzania, Africa.
Peaberries are something special. Only 5% of all coffee beans grow to become the smaller more dense berries with only a single whole bean inside. Most berries have a two halve beans much like a peanut inside.
Peaberries are said to be more flavorful than their brothers and require a different way of roasting because of their nature.
On the espresso grinder we have an Arabica bean from Kenya, Africa, medium roast and also naturally processed and hand-picked so you only get the best ripest berries.
Natural processing means the ripe berries are first dried on beds in the sun and stirred every 15 min or so. This is similar to what wine makers do to grapes in Italy for the “Vin Santo” naturally sweet dessert wine. In coffee this also brings more flavor into the bean before it’s roasted and gives a lighter body but more flavors.
The coffee tastes great with a medium to full body, plenty of sweetness followed by a fresh acidity and rounded off with a welcome bitter that’s not ashy like a dark roast. A sharp contrast to the “Primo espresso” Italian roast from Carib Bean Coffee we featured for the last two weeks. So we will likely use the Kenyan coffee for our black coffee and the Hurricane Brew blend for milk coffees…
Stop by, try for yourself and let us know what you think!