Yesterday I roasted some coffee from two different beans.
To the left: Huila Palmer from Colombia, and to the right Kamunyaca peaberry from Kenya.
You can see the difference of the shape of the beans, roasted and raw green beans. They're Bothe Arabica beans, but the Kenyan is smaller and have a different shape.
Information from Wikipedia:
The Peaberry, known in Spanish as caracolillo, is a type of coffee bean. Normally the fruit ("cherry") of the coffee plant contains two seeds ("beans") that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it.
