Imagine a coffee cherry as a tiny fruit with two seeds inside. Normally, those seeds are flat against each other like two peanut halves in a shell. But sometimes, one of those seeds doesn’t have a partner, and it develops into a peaberry. So, while regular beans come in pairs, peaberries are solo acts. They’re often said to have a more concentrated flavour, but it’s all about personal taste!

Grind your coffee beans just before you’re about to brew your cup of joe. Think of it like this: the fresher the grind, the fresher the flavour. So, grind it right before you’re ready to brew, and you’ll be golden!

After cracking open the bag, aim to use it up within a couple of weeks for the freshest taste. After that, the flavour starts to fade, but it won’t go bad—just won’t be as vibrant. Keep it sealed tight and away from light and air to preserve its freshness as long as possible.

Light Roast: Go for a medium to medium-fine grind. Light roasts are delicate, so a finer grind helps extract their bright flavours without overpowering them.

Medium Roast: Stick with a medium grind. It’s like the Goldilocks zone—not too fine, not too coarse. This grind lets you taste the balanced flavors without any bitterness.

Dark Roast: Opt for a coarser grind. Dark roasts are bold and intense, so a coarser grind helps prevent over-extraction, giving you a smooth cup without the burnt taste.

Remember, these are just starting points! Feel free to adjust based on your taste preferences and brewing method.