Updated: November 1, 2022
Whether you’re a longtime gourmet coffee drinker or just starting your coffee journey, you’ve likely encountered the term “Kona Peaberry Coffee” on certain prestigious coffee labels like Honolulu Coffee. But what does it mean, and is the label worth the extra cost?
- What Is Peaberry Kona Coffee?
- The History of Peaberry Coffees
- Reasons Why Kona Peaberry Coffees Taste Different from Regular Kona Coffee
- Who Grows Kona Peaberry Coffee Beans?
- Making 100% Kona Peaberry Coffee
- Kona Peaberry Coffee Tasting Notes
- Is Hawaiian Peaberry Coffee Rare?
- Where Can I Get Peaberry Coffee Beans?
Both the words “Kona” and “Peaberry” have specific meanings. Kona refers to the area on Hawaii’s Big Island where the coffee originates, while peaberry refers to a particular aberration of the coffee bean.
Read on to learn how this tiny bean has made such a huge splash in the coffee world.
What Is Peaberry Kona Coffee?
Peaberry coffee isn’t a special coffee cultivar but instead refers to a specific anomaly in the growing process. Most regular coffee cherries develop with two coffee beans in the pod, but peaberries contain only one bean per coffee cherry.
The reasons for this altered development include genetics, exposure of coffee cherries to inclement weather, and spacing: all of which force the coffee fruit to abort a seed, leaving just one behind as a peaberry.
Kona coffee is the term for beans grown in the Kona coffee-growing region. According to the Hawaiian Department of Agriculture’s coffee-labeling regulations, only 100% Hawaii-grown coffee from the Kona region can call itself 100% Kona coffee.
Some coffee blends combine Kona coffee with coffee grown from other Hawaiian regions, such as Maui or Kauai. These bear labels containing the term “100% Hawaiian coffee.”
So when we talk about Kona peaberry coffee, we refer specifically to the rare peaberry coffee beans cultivated on the slopes of Mauna Loa and Hualalai in Kona on the Big Island. Surprisingly, mild climate, rich soil, and quality-oriented harvesting and processing practices work against the development of large numbers of peaberries.
The coffee cherry will typically only produce one seed when the fruit undergoes cold or harsh conditions. Since the Kona weather is stable, the chance of developing peaberries is slightly lower than in other areas of the world.
Most Kona coffee farmers remove peaberries during the sorting process, as they need specialized roasting to bring out their true flavor profile. Some will even sort their peaberries based on size, with smaller beans going into 100% Kona Peaberry Coffee products and larger beans going into 100% Kona Extra Fancy Grade offerings.
This extra labor-intensive step is a large part of why so many Kona Peaberry coffees carry a price premium, even steeper than some higher-grade Kona offerings.
The History of Peaberry Coffees
Regular coffee beans experience spatial pressure during development from their partner bean, which results in the traditional coffee bean shape of one rounded and one flat side.
This distinct shape affects every aspect of bringing the bean to your cup — sorting machines rely on the shape and size of beans to grade them, and roasters have developed specific processes based on how heat travels through the bean shape.
Peaberry beans grow without this pressure, resulting in a distinctive round bean that’s easy to distinguish from normal beans. A peaberry is typically smaller than an ordinary bean but often weighs more due to its higher density.
In the past, coffee farmers used to consider peaberries undesirable, as their large size would affect their roasting properties. Also, roasting techniques that worked on traditional beans wouldn’t correctly roast round peaberries, resulting in an under-roasted or burnt peaberry.
Since an incorrect roast would alter the flavor of traditional Kona coffees, farmers had to implement a sorting process to remove every single peaberry bean from the rest of the harvest.
The coffee sorting process tends to be exceptionally labor intensive, even when using mechanical methods. Traditional coffee bean sorting relies on using sieves with holes of different sizes, determining the coffee’s final grade.
To remove peaberries, farmers have to either use manual methods or buy specialized machinery that sorts coffee beans by weight, shape, and size.
The undesirable perception of peaberry coffees started to shift when roasters developed unique roasting techniques designed to bring out the maximum flavor of these little nuggets. Instead of being less desirable, coffee gourmands now consider peaberries to offer an exciting alternative, especially when roasted and brewed to perfection.
However, since peaberries are relatively rare during normal harvests, most Kona coffee farms will only produce small batches of less than a few thousand pounds.
While peaberries have developed a reputation for quality, it’s important to note that not all regions will produce peaberries that are worth the time to process and roast. The Kona region in Hawaii produces full-bodied coffees with high acidity, bright finishes, and a pleasantly sweet aftertaste.
These characteristics are enhanced in peaberry form, especially as peaberries benefit from lighter roasts than their normal counterparts. This confluence of region and coffee type is what makes 100% Kona peaberry coffee so appealing to many coffee enthusiasts.
Reasons Why Kona Peaberry Coffees Taste Different from Regular Kona Coffee
When two beans grow in a coffee fruit, they tend to compete with each other for resources and space in the pod, which results in less dense beans that contain fewer aromatic compounds.
Kona peaberry beans, on the other hand, have more space and nutrients to themselves, which is why they tend to have a slightly more complex taste profile with additional acidity and nuance.
As with any other coffee claim, it’s important to remember that taste is subjective, and while some experts may say that peaberries produce the “best” coffee, you may not necessarily have the same experience.
Ultimately, the quality of your coffee and brew method will have a much larger impact on your cup of coffee than whether it’s a “normal” or peaberry product.
Both are worth a try, and we recommend comparing “traditional” and peaberry offerings from the same farm that have been roasted and processed exactly the same way. Doing so lets you control the quality of the products and allows you to discover whether you prefer regular 100% Kona coffee or if you’re willing to invest in peaberry coffee instead.
However, certain factors do change how peaberries taste when compared to regular coffee beans, such as:
- Density: Peaberries are often slightly smaller than normal Kona coffee beans, but they tend to be denser, which many coffee experts believe results in more concentrated aromatic compounds. In fact, studies show that peaberries tend to have higher saccharose levels than regular coffee beans, which translates to more aroma and flavor compounds and a more robust coffee experience.
- Shape: The round shape of a peaberry presents unique roasting challenges. Regular flat coffee beans can sometimes roast unevenly due to their shape, but their larger size means they can handle inattentive roasting techniques more evenly. On the other hand, peaberry coffees tend to take a more even roast due to their round shape, but their size means they can burn faster.
- Careful roasting: The density and shape of the Kona peaberry coffee bean make heat transfer in peaberries more efficient, but they tend to have a much earlier “first crack”: the pivotal moment that’s vital for light and medium roasts. As peaberry Kona coffee beans require more attention during the roasting process, they also benefit from more consistent and attentive roasting, creating a consistent flavor profile.
Some people also believe that the distinct shape of a peaberry can influence one’s enjoyment of their cup of coffee. Their uniqueness brings an element of charm and excitement to the table, which is why many cafes will showcase whole peaberries in addition to the ground coffee that ends up in your cup.
Who Grows Kona Peaberry Coffee Beans?
Kona coffee comes from the “Champagne coffee region” of the Kona region of the Big Island of Hawaii. This coffee grows primarily on the higher elevations of two mountains — Mauna Loa and Hualalai.
According to Hawaiian regulations, only a coffee farm from this region can issue the label “100% Kona coffee,” similar to how only sparkling wines from a certain region in France are allowed to call themselves “champagne.”
The unique flavor of 100% Kona coffee stems primarily from two factors: (1) mineral-rich, porous volcanic soil and (2) mild weather. The mountains protect the area from large temperature fluctuations and the seasonal winds that blow across most of the island, providing 100% Kona coffees with ideal growing conditions for most of the year.
This ideal climate has made the coffee industry extremely popular on the island. Currently, 600 farmers produce all of the 100% Kona coffee on the island, usually on small, one- to five-acre farms. Many of these farms are family-owned and typically offer guided tours for people who want to know more about the industry.
The main reason is that many farmers still view peaberries as a nuisance rather than an exciting opportunity. They require extensive sorting and processing, and finding the ideal roast requires extensive roasting expertise and trial and error.
Some farms decide that producing 100% Kona peaberry coffee beans isn’t worth the effort, especially smaller farms, which often produce only a few hundred pounds of peaberries per harvest compared to the tens of thousands of pounds of regular Kona coffee.
Making 100% Kona Peaberry Coffee
Every coffee farm in Hawaii has a long tradition of growing, processing, and roasting coffee beans for the perfect cup of coffee. Many have taken this dedication to the next level by focusing on producing lighter-bodied Kona peaberry coffee in addition to their regular offerings.
For instance, Honolulu Coffee screens for peaberries, using smaller sizes to include in a 100% Kona Peaberry coffee. Large specimens go into their Extra Fancy, or highest grade coffee, which contains larger, more developed beans and has a rich, strong-bodied flavor.
Honolulu Coffee also prefers a lighter-than-medium roast for its peaberry coffee. They gently roast their sun-dried peaberries in a cast-iron roaster, which develops the coffee’s flavor without producing the “over-roasted flavor” many coffees suffer from.
The farm also recommends hand-brewing Kona peaberry coffee in a Chemex to bring out the complex aroma and flavor that other methods may fail to express, making sure to use a coarser grind than usual to compensate for the density of the peaberry coffee bean.
Kona Peaberry Coffee Tasting Notes
As with any other coffee bean, the roast can have a huge impact on the taste of the brew. Most coffee gourmands prefer a medium roast, which brings together the inherent flavors in the bean without overwhelming the most subtle nutty notes.
Peaberry coffee will often carry hints of milk chocolate, sweet spice, raw honey, and roasted hazelnuts. Medium-roasted beans will also contain hints of ground clove, almond, caramel, and citrus.
Brewing will also affect a Kona peaberry coffee’s aroma and taste. For instance, traditional filter brewing will transform dark chocolate and cherry flavors into a smooth nougat and hazelnut combination, while the French press produces exciting hints of marzipan and citrus while remaining smooth, with medium acidity and large body.
The best way to discover the unique flavors of peaberry Kona coffee is to compare a peaberry coffee with similarly processed and roasted “normal coffee. Generally, peaberry coffee has a crisper acidity while being lighter and more nuanced, with a nutty aroma and citrus fruit taste.
Is Hawaiian Peaberry Coffee Rare?
100% Kona coffee only grows on the slopes of two mountains in Hawaii, and peaberry coffee beans only make up approximately 3% to 5% of a coffee harvest. These two factors combine to make 100% Kona peaberry coffee extremely rare and desirable for most gourmet coffee drinkers.
Where Can I Get Peaberry Coffee Beans?
The best way to get 100% Kona coffee is to visit Hawaii, especially the Big Island, and get your coffee directly from the farm. However, if you prefer spending your Hawaii vacation taking in the sun and surf, you can also check out Honolulu Coffee’s Kona Peaberry at various vendors and restaurants, including the Sheraton Waikiki kiosk or poolside or the Moana Surfrider in Honolulu.
If you’re part of a coffee club, you may also be able to source 100% Kona peaberry coffee as part of a monthly subscription.
Some farms even offer online sales of their 100% Kona coffees, letting you enjoy the amazing cherry aroma, medium acidity, smoothness, and unique taste of Kona peaberry coffee no matter where you are in the world.