Tanzanian Peaberry coffees are shade grown on the slopes of Mount Kilimanjaro in East Africa. Sweet, complex cup with hints of nutmeg, spiced wood, and citrus.
Tanzanian coffees are grown on the slopes of Mount Kilimanjaro, under the shade of banana trees, truly an exotic location for this East African coffee. Mount Kilimanjaro offers excellent conditions for growing coffee: highly fertile rich red volcanic soil, a moderate tropical highland climate, gentle mountain slopes, and access to a great number of water sources and springs. Tanzanian coffee is similar to the coffee of its neighbor Kenya north of the border – bright, clean, and aggressively complex.
The peaberry bean develops into an elongated pearl shape, forming just a single seed or coffee bean, as opposed to typical flat beans. Most coffee cherries have two opposing flat seeds at their center, but the peaberry has only one. Generally, about 3 percent of a coffee crop contains peaberry, and as in this case, they are separated from from flat beans. Peaberries have different roasting and flavor characteristics due to their shape as they roll easily in drum roasters and are less prone to scorching. In taste, they have an increased flavor concentration.
|Farm||Various small holder farmers|
|Altitude||3900ft - 5750ft|