Peaberry Honey Process — Natural Dried
Kynetra Coffee
Our rarest offering: hand-sorted peaberry, honey processed and dried on raised beds — a cup of extraordinary sweetness and complexity.
About this Coffee
When two premium attributes combine — peaberry density and honey-process sweetness — the result is genuinely exceptional. This lot is produced once a year from our highest block, sorted by hand twice (once during cherry selection, once after pulping), and dried on raised beds for 21 days with minimal mucilage turned twice daily.
The flavour profile defies easy categorisation: nectarine, white grape, and brown sugar in the aroma; a palate of caramelised mango, jasmine, and very subtle dark chocolate; a finish that lingers for 30–45 seconds. It has tested as one of the highest-scoring lots we have ever produced.
Available in very limited quantities each harvest season. If it’s in stock, do not hesitate — it will not last.
Quick Facts
Origin
Kynetra Estate — Peaberry, honey process, 1,260m
Grade
Medium
Weight
250g
Brew Temp
90–93°C
Steep Time
3:30 min pour-over / 4 min press
Tasting Profile
Five dimensions scored 0–100 from our cuppers.
Scores
Pairs well with
Brew Guide
How to Brew
Pour-over: 14g / 230ml, 91°C, medium-fine grind, 3:30 total. Bloom 30ml × 45s. French press: 12g / 200ml, 91°C, 4 min, gentle plunge. Do not use for espresso — the honey sweetness is wasted under pressure.
Temperature
90–93°C
Steep Time
3:30 min pour-over / 4 min press
Brew Calculator
Select a brew style and number of cups — we’ll give you exact quantities.
Full-fat milk: 300ml — add after initial water steep. Total liquid per cup ≈ 270ml.
South Indian Filter — Method
Add equal parts hot milk to the decoction for a classic South Indian kaapi.
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