This peaberry blend is made up of coffees from several producers who are all processing their harvested cherry at the Buenavista mill in Caranavi (capitol city of Yungas province). We've had coffees from this particular mill in the past, impressed by the work they put into separating lots based on coffee quality. Mostly Caturra and Typica are grown, and the farms as well as the Buenavista mill are organic certified. The coffee is pulped using a water-conserving depulping machine, fermented overnight, and then the wet parchment is dried on both patios and raised drying beds. Peaberries are often thought to be sweeter than their flat bean counterparts, which we're unsure of, but they are definitely dense and can take a bit of heat in the roaster. This lot was prepared to a 15 screen PB size, and so will still perform well in grid-drum roasters like the Behmor (meaning, you shouldn't lose too many beans through the grid!).
The dry fragrance has a nutty sweetness, which I'll describe as resembling the ingredients of almond cookies: marzipan, almond flower, refined sugar, and an amaretto liqueur hint. One of our roasts was a solid Full City level, which brought out a dry cherry note. The same can be said for the wet aroma too, nut and brown sugar smells coming up from the crust, the FC roast boasting dry fruit accents, and a raw nib like smell. Fresh fruit-like acidity pops in the brewed cup, similar to pineapple juice in the way it cleanses your palate. It rounds out refined sugar flavors, as well as almond paste, banana bread, and an orange tea accent that are found in City and City+ roasts. FC brews come off more like dark chocolate brownie with hazelnuts, and a faint flavor of dry apple (more apparent as the cup cools). This coffee is all about balance, which can be found at a relatively wide range. I expect even the bittering roast tones that come with 2nd snaps will be challenged by an undercurrent of sugary sweetness.