What makes peaberry coffee special? It’s not a particular species or even varietal; it’s technically a defect in the coffee cherry which prevents one of the fruit’s two seeds from growing. But, as a result of this “defect” the single seed gets all of the nutrients from the fruit, which is believed to give them more sweetness, more acidity, and more caffeine. Whether or not any of this is true, I don’t know. I do know that we’ve never had a bad peaberry, and this one is no exception. The aroma is zesty and toasty with notes of sweet citrus. The cup is sweet and tart with hints of lemon, lime, dark chocolate, and a mildly earthy finish.