Tanzania Peaberry

Tanzanian Peaberry coffee is one of the most celebrated and sought-after single-origin offerings from East Africa. Grown on the mineral-rich, volcanic slopes of Mount Kilimanjaro and Mount Meru, this coffee gets its name from a rare, naturally occurring botanical mutation where a single, round seed develops inside the coffee cherry instead of the usual two flat-sided beans. The key characteristics of Tanzania Peaberry are: The Peaberry Mutation: Occurring in only about 5% to 10% of any given coffee harvest, peaberries are meticulous hand-sorted from the crop. Because the single round bean absorbs all the nutrients of the cherry, it is prized for delivering a remarkably dense, concentrated flavor and an exceptionally uniform roast. High-Altitude Cultivation: Grown at elevations between 1400 and 1800 metres above sea level, the cool mountain climate and nutrient-dense volcanic soil allow the cherries to mature slowly. This extended ripening period builds complex natural sugars and a crisp, structured acidity. Flavour Profile: Tanzania Peaberry is famous for its vibrant, wine-like character and medium, silky body. The cup opens with a lively brightness featuring notes of black currant, Meyer lemon, and dark plum, evolving into a sweet, lingering finish of black tea and dark chocolate. Washed Processing: Processed using traditional washing methods and dried on elevated tables under the East African sun, this treatment highlights the intrinsic clarity, floral aromas, and sparkling fruit notes that set East African coffees apart. Roast level: City+ / Medium-Light COUNTRY: Tanzania REGION: Mount Kilimanjaro / Arusha PRODUCER/COOPERATIVE/FARMER(S):Smallholder Farmers VARIETAL(S): N39, KP423, Bourbon, Kent (Peaberry Selection) ALTITUDE: 1400 - 1800 Masl PROCESS: Fully Washed GRADE: Peaberry (PB) A note about freshness To increase shelf life and preserve freshness, it is best to buy the beans whole and grind them at home. That said, we understand that not everyone has a coffee grinder at home. Select the type of grind for the way you normally prepare your coffee. This coffee will begin to hit its peak flavour around 5+ days AFTER the roast date.