Tanzania Southern Peaberry

Tanzanian coffees are similar to the typical cup of neighbouring country Kenya, though usually less intense and arguably more balanced. Deep and rich, sometime delicately so; almost always sweetly tart. Tanzanian coffees are also famous primarily as separated-out peaberry lots. Peaberries are a naturally occurring mutation of the coffee seed that forms a single, small, rounder unit than the two “flat beans" that typically sit face-to-face inside a coffee cherry. Some swear by peaberries having a degree of flavor potency and depth of sweetness that normal flat beans lack.

Origin: Tanzania, Southern Region
Varieties: Bourbon, Blue Mountain, Kilimanjaro, Luwiro
Processing: Washed
Altitude : 1,200-1,900 masl
Roast Depth : Filter roast - Light-Medium

Characteristics

Body: Rounded, tea-like, elegant
Acidity: Clean, subtle
Sweetness: Light, lasting
Finish: Caramelized sugar lingers
Flavour notes: Roasted Almonds, Lime Cordial, Caramelized Sugar
Recommended use:
Filter, AeroPress

Try our pour-over recipe here.