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Kynetra Coffee
Peaberry density meets medium roast development — caramelised complexity, dense crema, and a sweetness that lingers long after the last sip.
The same hand-sorted peaberry lot as our Light Roast, taken to 207°C medium development. Medium roasting unleashes caramel Maillard compounds that the light roast keeps suppressed — the flavour broadens from floral and bright to include toffee, toasted coconut, and a long, sweet finish.
Peaberry’s density means it takes heat differently from flat beans — we extend development time slightly and watch the colour drop closely to avoid hot spots. Each batch is cupped before release.
Excellent as a standalone espresso without milk — the sweetness is natural enough that many drinkers skip sugar entirely. Also superb as a Chemex or Kalita brew for a slower, more contemplative experience.
Origin
Kynetra Estate, Pollibetta — Peaberry lot, S795, 1,240m
Grade
Medium
Weight
250g
Brew Temp
91–94°C
Steep Time
25–28s espresso / 3:30 min pour-over
Five dimensions scored 0–100 from our cuppers.
Brew Guide
Espresso: 18g / 36g in 27s at 93°C — no sugar needed. Pour-over: 15g / 240ml, 92°C, 3 min total. Moka pot: medium grind works well with this density.
Temperature
91–94°C
Steep Time
25–28s espresso / 3:30 min pour-over
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.
Peaberry espresso — the crema alone justifies the price
I was hesitant about the peaberry premium. After pulling my first shot I understood completely. The crema is thick, tiger-striped, and lasts in the cup. The espresso itself has a sweetness that my standard lots cannot match — a round, almost nutty richness. At this quality level the price difference from commodity espresso is not a premium; it is a bargain.
