Peaberry Coffee Lab

  The Evolution of Coffee Grading and Classification (2025–2026) The global coffee trade is undergoing one of its most significant quality‑assessment transformations in decades. Longstanding grading conventions—many of which were established in the early 2000s—are being revised to align with modern expectations for transparency, data depth, and sensory accuracy. Between 2025 and 2026, institutional reforms, updated cupping protocols, and technological innovation are reshaping how coffee quality is evaluated, documented, and traded. This article outlines the most consequential developments currently influencing coffee grading and classification, with direct relevance for producers, exporters, traders, and roasters. Institutional Shifts Reshaping Global Standards SCA Administration of the Q Grader Program Effective October 1, 2025, the Specialty Coffee Association (SCA) assumed administration of the globally recognized Q Grader certification program , previously mana...

The Art of the Roast: Rwanda Lake Kivu Our latest exploration into specialty coffee from Lake Kivu, Rwanda , has been a revelation. We’ve settled on a medium roast , crafted with the precise intention these unique beans demand. High-altitude Rwandan Bourbon is prized for its exceptional density . Because these beans are so tightly packed, they require a strategic application of heat; a slower, more deliberate roast profile is essential to develop the sugar structure without scorching the exterior. This approach preserves the delicate floral brightness while coaxing out a rich, chocolatey body. The Flavor Profile: Up Front: Vibrant notes of bright citrus and red cherry. The Finish: Warm, rounded notes of caramel and toasted cocoa. The Balance: If roasted too light, the density can result in an underdeveloped, grassy cup; too dark, and Rwanda’s signature floral elegance is lost to the smoke. Origin: The Land of a Thousand Hills Rwanda isn't just known as the "Land of a Thousa...

  Mojito Iced Coffee A refreshing, tropical twist on your morning caffeine kick. Add a vacation-like vibe to your routine with this mojito-inspired coffee. Keep it as-is for a zesty daily treat, or "kick it up" with a shot of dark rum for a weekend brunch cocktail. Ingredients 10 large fresh mint leaves (plus extra for garnish) Zest of 1 lime 1 tbsp turbinado sugar 1½ cups cold brew coffee (homemade or store-bought) Ice 1½ oz dark rum (optional) Cream (optional) Preparation Muddle the Base: Combine the mint leaves, lime zest, and turbinado sugar in the bottom of a large cocktail shaker. Use a muddler (or the handle of a wooden spoon) to mash them together until the mint is fragrant and the sugar begins to pull the oils from the zest. Chill and Shake: Fill the shaker with ice and pour in the cold brew. Close the lid tightly and shake vigorously for about 20 seconds , or until the outside of the shaker feels icy and looks frosted. Strain and Pour: Strain the mixture in...