Tanzania 'Peaberry'

ROAST Medium-light

CUPPING NOTES: Cardamon, Brown Sugar, Tea, Bright Acidity, Complex, Medium Body
Grower: Various smallholder farmers and local cooperatives
ALTITUDE: 1,500M-1,900 M
Soil: Clay Minerals
REGION: Southern Highlands Songwe Region
PROCESS: Fully Washed and Dried on Raised Beds
VARIETAL: Regional Bourbon Cultivars

Our 'Peaberry' is sourced from micro-farms located in Tanzania’s southern highlands where the bulk of production comes from small family owned farms consisting of just a few acres/hectares of land. Rather than the typical two seeds per coffee cherry, the rounder, smaller shaped peaberry is formed from the maturation of one seed per cherry....truly a 'genetic quirk' that makes up only about 5% to 10% of a coffee harvest! The peaberry is sorted during the milling process and is considered distinct with its brighter, cleaner and more vibrant flavor profiles.