A natural mutation results in coffee cherries forming a single, round seed, known as a peaberry, instead of the usual two. Due to their higher surface area to volume ratio, peaberries are often considered more flavorful than typical beans.
This coffee originates from the Igale AMCOS in Songwe's Mbozi district, with 443 producers from six villages contributing. Traditionally collecting home-processed parchment, Igale AMCOS acquired a Penagos eco-pulper this season to produce fully washed coffee. They anticipate increased local interest and volumes next season, their first using the pulper. The beans were then soaked for 8-12 hours and dried on raised beds for 7-14 days. Igale AMCOS plans to build more drying tables to handle larger volumes, attract more farmers to their washing station, and improve cup quality.
