This coffee stands alone in a unique class.

Destroying assumptions, bucking trends, taking roads less traveled, Santa Rita Peaberry is a double anomaly. Jose Antonio Salaverria, the farmer who produces this coffee, took something that isn't typically found in coffee cherries and then did something to it not typically done!

The average coffee cherry has 2 seeds (or "beans"). As these beans grow, they smash into one another creating that familiar flat side we know and love in all coffees. But sometimes a rarity occurs where only one bean is present inside the cherry. This anomaly (less than 5% of all coffee beans) is called a peaberry and during its growth stages, it is has all the room and resources it wants, taking the whole cherry for itself. This instance is called a peaberry because of the pea-like shape it takes. But really, it should be named the “pearl-berry” (#NailedIt) because this highly prized oddity is often sought after for its taste, and natural tendency of even roasting.

Retail Locations

Looking to try our new featured coffee? Try these partners.

> 2Tarts Bakery (New Braunfels, TX)
> Bee Cave Coffee (Domain)
> Bee Cave Coffee (Galleria)
> Black Dog Coffee Bar
> Carroll Street Coffee Bar & Cafe (Poth, TX)
> City Coffee House and Creperie (St. Louis, MO)
> Common Grounds (Waco)
> Commonwealth Coffee (San Antonio)
> Cuvee Coffee Bar
> Farmhouse Delivery
> fILTER(ed) (McKinney)
> Glory Bean Coffee Company (East Bernard, TX)
> Independence Fine Foods
> Mad Coffee & More (Abilene, TX)
> Mazama Coffee Co. (Dripping Springs, TX)
> Nolita Mart (New York, NY)
> Oddfellows (Oak Cliff, TX)
> Oliver Pecan Co. (San Saba, TX)
> Patika Coffee
> Royal Blue Grocery (South Congress)
> Stouthaus Coffee Pub
> Sunrise Minimart (Anderson)
> Thom's Market
> Vaudeville (Fredericksburg, TX)
> Walton's Fancy & Staple
> Whole Foods (Domain)

Or Purchase Santa Rita Online ➜ CLICK HERE

A Rare Process for a Rare Coffee

Typically, coffee growers in Latin America remove the beans from the coffee cherry using a process commonly known as the washed method. This is because of the abundant water in the region (including in the air). However, the abundance of water makes other coffee processes like dry or “natural” extremely difficult to successfully achieve.

But sometimes...

The bravest, and boldest of coffee producers rise up to the challenge and, in addition to us here at Cuvee, tell the world that there is no word in Spanish for “hey, that's too difficult”! Jose Antonio Salaverria and his sons are such men! These brave, brave men took on the difficult task of sorting all the peaberries together then processing the batch using the natural method. A task that required relentless tending and care because of the high El Salvadorian humidity, but the results are fantastic.

This is a coffee that defies not only expectations, but categorization. And with that, exclusively for the month of November, we at Cuvee are thrilled to share with you the Santa Rita Peaberry. Enjoy!







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Read more:

> The Origins of Nitro Coffee
> "What?! No Wi-Fi?!" by Mike McKim
> "I loved Budweiser’s Super Bowl Advert" by Mike McKim
> Specialty coffee’s newest artisanal headache: Starbucks’ Flat White.
> Coffee Is Communal

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