arabica

A Peaberry Coffee Confession

A small confession.

Okay, maybe a big one.

I’m Geoff and … *sigh* … there’s a coffee I like.

To those who know me as a “tea”-totaler, it may come as a shock to you, but I actually started off as a coffee drinker. During my latter years of college, I worked graveyard shift at a hotel. Even then, my young, supple body couldn’t stave off sleepiness for long. The mystical powers of caffeine had to help eventually.

So, naturally, I brewed a pot on shift. For many months, this worked just fine. The coffee wasn’t…great. (Up ‘til now, no coffee had.) On one unfortunate, sleep-deprived night, though, I brewed a batch at double-strength. It led do a three-day “flu”.

That put me off coffee for years.

In the interim, I became a tea guy. To some of my friends, I was THE tea guy. But even in my most snobby of moments, I admitted there was room for coffee’s existence. The occasional dark roast did make it into my cup. Those moments were rare, but they were there. Much to the chagrin of some of my tea brethren and sistren.

Still, there was nothing I truly loved about coffee. It tasted like burnt blackness with a hint of fire-swill. For the most part. Then…I encountered one that changed my palate opinion. And I have this li’l f**ker to blame.

My cousin, Jason, introduced me to peaberry coffee. What is that, you ask? I’ll friggin’ tell you.

It’s crack. Roasted. Crack. But more specifically…

A coffee “cherry” generally only has two beans (or “seeds”) in it at the time of plucking. They are usually ovular (I think?) and flat-facing. Every once in a while, though, only one of the beans is fertilized, but the other doesn’t flatten. Think of it like a normal chicken egg…but without the chick. That is a peaberry or “caracoli” bean. These are oftentimes collected to create a different type of single origin coffee. Many different regions produce and sort peaberry coffee – Hawaii and Tazmania for examples.

I’m not sure what happens between bean plucking and roasting, but whatever it is, voodoo must be involved. To a staunch tea drinker, coffee cannot taste that good. I likened it – in tea-ish terms – to a black tea from Yunnan province, China made up of gold-tipped, fully-oxidized leaf buds. The taste was even similar, if roasted.

Peaberry coffee – at least, the Ehiopian arabica, medium dark roast stuff my cousin fed me – tasted like burnt lotus blossoms by way of a burly Assam tea brewed as a concentrate. Floral, chewy, and painfully addicting. Oddly enough, it wasn’t as jitter-inducing as other coffees I’ve had. Nor was it as offensively astringent. This might be due to the anecdotal claim that the rounder bean roasts more evenly compared to its flatter siblings.

I’m convinced my cousin fed me this stuff so that I’d never ask for an actual wage when we worked together. We hammered out a book outline, and the start of a new comic project. And that was only on one cup of the stuff. Keep in mind, I was already tea-caffeinated for the day.

What can I say, I’m a peaberry whore now.

First cup’s always free.

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Saturday, September 21st, 2013 Beverage Blog 12 Comments

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