Normally, two beans develop in each coffee cherry — flat on one side where they lie against each other. Occasionally, in about 5-10% of all cherries, only a single ovule is fertilized. This bean has no counterpart and grows into a round, compact kernel: the peaberry.
No breeding. No selection during cultivation. A natural mutation that occurs randomly and regularly — and is only separated from the normal beans during post-harvest processing using sieves and sorting tables.
Why does it taste different?
Two factors make the difference.
Firstly: Concentration. A normal cherry divides its nutrients between two beans. In a peaberry, everything flows into one — this leads to a denser bean with a more intense, fruitier profile.
Secondly: Roasting. Because the peaberry is rounder and more compact than a flat bean, heat transfers differently. It rolls more evenly in the roasting drum — and still requires an adapted profile. Anyone who roasts a peaberry like a standard bean wastes its potential.
Mount Elgon Peaberry — Washed, 1,800–2,200m
Our Peaberry comes from Mount Elgon in eastern Uganda, one of Africa's highest volcanoes. Grown at 1,800 to 2,200 meters, washed processed, lightly to medium roasted.
The result is not a classic Uganda coffee. Instead of chocolate and nuts: tangerine, red apple, fermented tea. Lively, fruity, complex.
As an Omniroast, it works for both — as a balanced filter coffee and as an exciting espresso. Not for every day. For days when you want something different.
Preparation recommendation
Filter coffee (V60, Chemex, French Press): 60–65 g per liter, slightly coarser than usual — brings out the fruity notes better.
Espresso: Standard ratio 1:2, finer grind. Less chocolate, more citrus and fruit. Short and lively.
Peaberries form without human intervention — and are only noticed when you look closely. Once you've tasted them, you understand why they are sorted separately.
