TANZANIA PEABERRY MEDIUM ROAST

A PEABERRY coffee you have probably never tried - AND IT IS DYNO-MITE!

Coffee is a fruit and has seeds. Coffee beans are the seeds of coffee cherries. Cherries normally develop two seeds, but Peaberry cherries only develop one.  When this happens, they are known as a Peaberry.  The name derives from the shape  - similar to a pea. Less that 5% of all coffee beans in the world are peaberry and we have some!  Think about that - for every 1000 pounds of coffee processed, they hand sort through it to find 50 pounds of peaberries.  

Peaberries have a deeper pocket of sweetness, a more balanced structure, and a brighter acidity

Our Peaberry comes from the dynamic landscape of Tanzania's Mbeya Region, characterized by its rolling mountain peaks and fertile valleys.  Coffee plants find an ideal habitat here with the unique presence of the region's namesake volcanic mountain range and several nearby volcanoes.  These geographical features contribute to optimal growing conditions, including superior water retention and nutrient-rich soil. 

This coffee is produced by smallholder farmers.   Each farmer tends between 1 and 2 hectares of land on average. In addition to growing coffee, farmers typically intercrop with corn, beans, groundnuts, sunflowers and ginger. They also grow a flower called the Pyrethrum Daisy, which is often cultivated for its insecticidal qualities

This is grown at high elevation (1900masl) using sustainable practices, hand sorting,  with living wages paid to the workers.  

This coffee has a cupping score of 87 and the cupping notes are: 

FLAVOUR:  Notes of black berries that soften to chocolate and brown sugar and blend into a magnificent sweet and deep aftertaste and finish. Some light floral notes on the nose.  Delicious complexity in a medium roast  - who knew?  (well, we did!)  :)

ELEVATION: 1800-2100m

PROCESS: Washed process and sun dried on raised beds

ORIGIN: Tanzania