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| | The Coffee Review - the world's leading coffee buying guide |
 | | Called peaberry in English and caracol in Spanish, these beans are often separated from normal-shaped beans and sold as a separate grade of the same coffee. |
 | | According to coffee folklore, peaberry grades are considered superior to normal grades from the same crop, apparently on the basis that, in peaberries, the good stuff that ordinarily goes into a double bean goes into only one bean. |
 | | Typically, peaberry is more buoyant and more brightly acidy, more complex in the upper aromatic ranges of the profile but somewhat lighter in body, than comparable normally shaped beans. |
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