Discover the sensory experience of Brazilian Caracolillo Coffee

At Café Caracas, we are always tracking coffee plantations around the world to bring you new sensory experiences and, incidentally, help to spread their culture a little more. On this occasion, we are not going to introduce you to a new origin, variety or particular details about the washing or drying processes. For our new cup of excellence, we embark on a trip to Brazil, specifically to the "Galicia" farm in the town of Perdizes, in the Cerrado Mineiro region. From the hand of Reinaldo Olini, we present a wonderful rarity called snail (or peaberry in English). We hope you enjoy this experience!

But what is the Caracolillo (or Peaberry)?

The coffee beans we all know are the seeds of the coffee bush. These seeds are found inside the fruit, also known as a cherry, and the grains would be "the bones" of it. Normally, each fruit develops two seeds that are flat on the front and spherical on the outside.
However, on rare occasions, only one seed develops because one of the ovules fails to pollinate. As there is an empty space, this single seed grows larger, denser and acquires a rounded shape similar to a pea, which is why in the Anglo-Saxon world it is known as a peaberry, or pea bean. In Spanish-speaking countries it is called "caracolillo", since its round shape resembles that of a snail.

In short, these are completely round grains, unlike the grains that we all have in mind. Due to their peculiarity, these grains are separated during the screening process, so they are practically unknown to the general public.

The ugly duckling of the coffee world

The snail has a fascinating component for coffee lovers. Like a four-leaf clover, the peaberry has always been considered an oddity due to its strange circular shape. This makes it behave differently during the roasting process (as will be explained later), so they are not usually mixed in a bag with "normal" beans. In the past, they were separated and destined for own consumption on the farms, thinking that it was a defect. However, little by little the idea spread that it is a coffee with very interesting characteristics, which provides a greater intensity of flavor, aroma and body in the cup.

Currently, its recognition has increased and, with it, its value in the market.

Delving into the Peaberry: Data, Truths and Myths

The mutation that gives rise to the Peaberry can occur due to three causes: insufficient pollination, environmental factors or genetic causes of the shrub. In general, it occurs in fruits exposed to more extreme conditions, such as greater exposure to light, higher altitude or lower temperatures, that is, in the grains located at the tips of the branches. Direct sunlight causes the grain to be denser. This mutation only occurs in arabica coffee varieties, so it does not occur in robusta bushes. In addition, it is not linked to a specific geographical area, and although there are no conclusive studies in this regard, it is estimated that approximately 2 to 5% of the crop has this mutation. The percentage depends on the state and age of the plants.

Although it is intuitively attributed a greater flavor, aroma and acidity due to its greater density, there is no scientific evidence to support this theory, despite being a fairly widespread belief in the sector. It should be noted that this mutation does not affect the caffeine content. Therefore, assuming that these grains are superior simply because they are snails is too simplistic a statement. The quality of the snails depends on the batch from which they were separated. If a batch, due to its provenance and care during all phases of the chain, has exceptional quality, the Peaberry will also have it.

The snail is not the only modification in terms of the shape of the coffee bean; there is also the triangle, which occurs when there are three seeds instead of two inside the fruit, which form an angle on their flat faces. However, this form has not achieved the recognition of the Peaberry.

The shape and density of the Peaberry have a great impact on the roasting process. Because they are rounder beans, they roll better in oven drums, resulting in a more even roast. In addition, its higher density allows for more efficient heat transfer within the bean compared to traditional beans, which reduces the time needed to roast them. Therefore, to obtain the optimal cup with the snails, it is necessary to toast them separately. They are special grains that require special roasting.

Tasting Note:

Enjoy a cup with a chocolate base and nutty notes. Its creamy body, low acidity and balanced sweetness will offer you a unique experience.

If you feel like enjoying this rarity of nature, you can find our cup of excellence "caracolillo" in a 250 gr format in a ZIP bag, either in our Caracas stores or on our website www.cafescaracas.com