The Peaberry Explained

In a normal coffee cherry, two seeds develop facing each other — each flat on one side, curved on the other. In approximately 5–10% of cherries, a single round seed develops instead: the peaberry. Because it occupies the full space normally shared by two seeds, the peaberry is rounder, denser, and by some accounts more concentrated in flavour. Peaberries are sorted separately during green coffee preparation — their shape requires different roasting parameters than flat beans — and sold as a distinct grade (Kenya PB). Gichathaini PB gives buyers the chance to experience Nyeri's exceptional SL28 and SL34 terroir through this unusual, concentrated lens.

Nyeri: Kenya's Most Celebrated Coffee County

Nyeri County sits at the foot of Mount Kenya and the Aberdare Range — two highland ecosystems whose volcanic soils, consistent rainfall, and altitude (1,700–2,200 masl) make the region the benchmark for Kenyan specialty coffee. Nyeri cooperatives have historically dominated Kenya's coffee auction, with lots from Nyeri factories consistently achieving among the highest prices at the Nairobi Coffee Exchange. The deep red volcanic soils drain well and retain moisture without waterlogging, and the altitude creates the slow cherry maturation that SL28 and SL34 need to develop their characteristic fruit acids.

Brew Guide