Peaberry coffee comes from coffee fruit that has only one seed, not two. This gives peaberries special characteristics. It is usually sweeter and brighter. The Peaberry from Gitesi Coffee combines this sweetness with the delicate characteristics of the Red Bourbon variety.
Smallholder farmers from the highlands around Lake Kivu in Rwanda’s Karongi district bring their red ripe coffee cherries to the Gitesi Coffee Washing Station. After de-pulping, the coffee is dry fermented. The cool climate at an altitude of approximately 1700 m above sea level assists in controlling the fermentation process.
Next, the coffee is washed and then soaked under clean water overnight. Finally, it is dried on raised African drying beds for up to two weeks. To conserve the quality of the coffee, the drying beds are protected from direct sunlight and rain.
The result is a uniquely delicate coffee that is full of flavor.