Most coffee cherries contain two flat-sided beans facing each other. A peaberry is a natural anomaly where only one bean develops inside the cherry, absorbing all the nutrients meant for two. The result is a denser, rounder, more concentrated bean that roasts with greater uniformity and intensity than standard flat beans. This Brazil Peaberry green coffee comes from the Grass Valley farm in Alta Mogiana, a fourth-generation family farm in one of Brazil's most respected specialty coffee micro-regions, grown at 1,100 to 1,200 metres above sea level. Naturally processed, scored SCA 83, and available home roasters and commercial roasteries. The cup delivers milk chocolate, roasted nuts, and berry fruit with a full smooth body and a fine citric acidity that adds brightness without sharpness. 100% Arabica, peaberry.
Ships across Canada. Wholesale and bulk supply available up to 75 lb.
Cup profile +
Aroma
Cocoa, roasted nuts, light fruit
Tasting notes
Milk chocolate, roasted nuts, berries
Acidity
Fine citric, bright but balanced
Body
Rich, rounded, coating
Finish
Clean, sweet, medium length
Roasting guide +
Peaberry beans roast differently from flat beans and require specific adjustments. Because the bean is rounder and denser than standard flat beans, it rolls more freely in a drum roaster and absorbs heat more evenly across its surface. First crack typically occurs slightly earlier than a comparable flat bean lot from the same origin. Adjust your charge temperature down slightly from your standard Brazilian green profile and watch development carefully — peaberry can tip quickly if pushed too hard in the development phase.
Medium roast
Drop 45 seconds after first crack. Recommended roast level for this lot. Milk chocolate and roasted nut character fully developed. Berry brightness present. Best for single origin filter and espresso.
Medium-dark roast
Drop 75 seconds after first crack. Chocolate deepens, berry recedes. Full body increases. Effective as a body-forward espresso blend component. Strong performance under steamed milk.
Dark roast
Drop 10 seconds after second crack. Bold, roasted character. Chocolate and nutty sweetness persist. Heavy body. Suited to commercial espresso blends and French press programs.
About this coffee +
The Grass Valley farm sits in the Alta Mogiana micro-region of São Paulo state, — one of Brazil's most respected specialty coffee growing zones. The farm has been operated by the same family for four generations, and the agricultural knowledge accumulated across that time is reflected in the consistency and traceability of the lots it produces. At 1,100 to 1,200 metres above sea level, Alta Mogiana sits at the higher end of the Brazilian specialty coffee altitude range, producing beans with more density and cup complexity than lower-grown Brazilian lots.
Peaberry beans occur in roughly five percent of all coffee cherries. Where a standard cherry splits its nutrients between two beans, a peaberry cherry concentrates everything into one. That single bean is rounder, denser, and develops more uniformly in the roaster — advantages that translate directly to a cleaner, more consistent cup at every roast level. The natural process amplifies the inherent sweetness and body of the peaberry bean, concentrating fruit sugars during sun-drying before milling and producing the milk chocolate, berry, and nut profile that makes this lot distinctive among Brazilian greens available in Canada.
The farm-direct sourcing provides full traceability from the Grass Valley farm to the roaster, which supports transparent labelling and single origin positioning for roasteries selling this as a finished product.
Specifications +
Origin
Brazil
Region
Grass Valley, Alta Mogiana
Farm
Fourth-generation family farm
Process
Natural (Sun-Dried)
Grade
Specialty — SCA 83
Altitude
1,100 to 1,200 masl
Variety
Peaberry (natural single-seed)
Species
100% Arabica
Recommended roast
Medium, medium-dark, dark
Available sizes
1 lb, 2.5 lb, 10 lb, 15 lb, 30 lb
Frequently asked questions +
Why does peaberry roast differently from flat beans?
Peaberry beans are rounder and denser than the flat beans produced by a standard coffee cherry. In a drum roaster they roll more freely and absorb heat more evenly across their entire surface rather than only on their flat side. This produces more consistent development across the batch and reduces the risk of uneven roasting that can leave some beans underdeveloped while others tip. First crack typically occurs slightly earlier than a comparable flat bean lot — adjust charge temperature slightly lower and watch development time carefully on your first roast.
What is Alta Mogiana and why does it matter for green coffee?
Alta Mogiana is a specialty coffee micro-region in the northeastern corner of São Paulo state, bordering Minas Gerais. It sits at a higher altitude than most Brazilian growing regions, which produces beans with more density and cup complexity than standard Brazilian lots. The region has a long history of farm-direct specialty production and has built a reputation among international buyers for consistent, traceable green coffee. The Vale da Grama area within Alta Mogiana, where the Grass Valley farm is located, is one of the micro-region's most respected production zones.
Is this a good green coffee for espresso blending?
Yes. Brazilian naturals are among the most commonly used espresso blend bases in specialty coffee because they contribute body, sweetness, and a low-acid foundation that balances the brighter characteristics of African or Central American lots. The peaberry structure of this lot produces a more concentrated version of those qualities than a standard flat bean Brazilian green. At medium-dark roast it performs particularly well as a body-forward blend component, adding weight and chocolate character without contributing harsh acidity or bitterness.
How should I store this green coffee?
Store in a cool, dry place away from direct light and moisture. Green coffee is stable for 12 to 18 months in correct storage conditions. We ship all our green coffee in 9 layer hermetic Ecotact bags to preserve moisture content and the aromatic character of this lot between roasting sessions.
