Distinguished by their rounded shape, peaberries account for only 5% of our harvest. They are the rarest of our classic Ka‘u coffees.
Consider these beans a riff on the quintessential Ka‘u coffee. Like our Classic Medium and Classic Dark roasts, these peaberries are of the Typica variety, grown in the rich soil and cool climate of the Mauna Loa volcano’s southern slope.
We carefully select ripe Typica coffee cherries, then pulp them to release the seeds, or coffee beans. The beans ferment in a little water, dry in the sun and rest for a few months to balance the flavors. Finally, we sort the unroasted beans to separate the peaberries.
Now comes the fun part. We roast, taste and evaluate peaberry lots in a procedure called cupping. Our goal: Choose peaberries that show off the classic Ka‘u profile of sweetness, balanced acidity and flavors of caramel, citrus and chocolate.
Turn Hawaii’s Ka’u District into a celebrated coffee region. After his death, his wife vowed to fulfill his vision.
Lorie Obra transformed the farm, mill and roastery into a model of passion and artisanal quality. She is the Specialty Coffee Association of Europe’s 2010 Outstanding Producer, as well as Grand Champion of the Hawaii Coffee Association’s 2011 and 2010 statewide cupping competitions.
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