I am forever reading comments where people say you shouldn't make espresso from peaberrys, and it makes me feel as though I have a guilty secret. Well I can't hide it any more.
I really enjoy espresso made from peaberrys. And I'm going to keep on drinking them even if it means my TMC membership is revoked.
There is this elusive point somewhere right near the second crack where a good one will take on a distinctive sweet aromatic flavour. Etched in my memory is one mythical roast of Gethumbwini peaberrys that was just bursting with a sweet caramel-blackcurrent flavour (that doesn't quite describe it - I'm more of a drinker than a cupper). They were so delicious I actually ended up eating a lot of them while they were cooling.