Tanzania Peaberry Coffee Beans

Most of the renowned Tanzania Peaberry coffee, like most of Tanzania’s Coffee Arabica coffees, is grown on Mt. Meru as well as Mt. Kilimanjaro.

Tanzania Peaberry coffee typically has a medium body and bright, even penetrating, fruit-toned acidity. The deep, rich flavor may exhibit notes of black currant that soften to chocolate and blend into the sweet and deep aftertaste.

Often compared to Kenya coffee, Tanzania coffee is vibrant with a distinct sharp and winey acidity and rich flavor. The body is medium to full and look for cedar notes in the sweet berry and fruity tastes and rustic notes in the aroma followed by a lingering aftertaste.

Virtually all Tanzanian coffee is wet processed and the grading of the coffee, like Kenya, is based upon bean size with AA being the highest grade. The most common coffee plant varietals cultivated in Tanzania are Typica/Nyara, Blue Mountain, Bourbon and Kent cultivars.

Much of Tanzania’s fine Arabica coffee is produced in the Kilimanjaro area and also in the Southern Highlands. Some of the finest coffees of Tanzania are Tanzania Peaberry Coffee and Tanzania Kilimanjaro Coffee, and these also includes some Fair Trade Coffee.

Roasting Tanzania Peaberry Coffee

Given a medium roast the aroma may be quiet yet complex and sweetly floral with layered notes of citrus, pineapple, or coconut. Tanzania Peaberry is often very delicate with notes of wine yet with a velvety, even syrupy mouthfeel.

What is Tanzania Peaberry Coffee?

Peaberry coffee beans come from a coffee cherry (fruit) that encases one whole unroasted green coffee bean rather than the usual two half-beans.

Typically from one to nine percent of any coffee crop consists of peaberry coffee beans, which are often separated out from the other coffee beans and sold for a premium price due their superior flavors.