Peaberry lot collected from small holder farms in Loja
This high elevation, dense, small coffee lends to intense, lively brew
Ecuador is split into two halves by the equator. This coffee is grown in the southern half, in Loja, part of the Cuxibamba Valley. The Andes mountains in this area provide climate, elevation, and diverse flora and fauna favorable for growing coffee. Ecuador coffee is known for its unique fruit and rich cacao flavors. Small holders in Ecuador who have been able to make coffee production their main income view coffee as a symbol of achievement and their hard work.
There are 20 small holder producers who make up this lot. Peebies comes from the word peaberry, or coffees that are smaller than the average sorting size. Our partners have quality control analysts who ensure that all the coffee processed is of the highest quality and the peebies that literally slip through the cracks also represent those great coffees. Typically, a coffee cherry has two seeds, or beans, that have one flat side. These peebies are natural mutations where either cherries have only one seed, or only one seed develops the flat side. As a result, the small, dense beans tend to taste sweeter and more flavorful.
We find this coffee to be delicate and silky with deep citrus notes of grilled grapefruit and rounded out with brown sugar sweetness. This coffee is brewed best on a single-cup pour over method with a coffee to water ratio of 1:16.5, with filtered water at 208-210℉, and a 3-3.5 minute brew time.