Roasted - Tanzanian Peaberry

About the bean

The Mbeya/Mbozi and Mbinga regions in Tanzania's south are known for the PB FAQ grade of coffee (Premium B Grade, Fair Average Quality). A direct relationship between small farmers and the region's leading coffee exporter, Dorman, and the Agricultural and Marketing Co-operatives Societies (AMCOS), fosters the long-term relationships that provide the foundation for quality and consistency, as well as security for growers. This model of direct engagement and sustainability services is a key factor in the success of coffee production here and its long-term viability.

Peaberry beans are known for their concentrated flavour and body, which we definitely enjoyed in our sample brew: an Americano at a Full City roast. At this roast profile, the result is more smoky and robust and the aftertaste is likewise amped up. We would recommend opting for a plunge-press for density and strength. This pick is a nice one for those of you who prefer a milder acidity and lots of body. 

SUGAR CANE. BLACKBERRY. COCOA.

QUICK NOTES

REGION: Mbeya/Mbozi & Mbinga
PROCESS: Washed
DRYING: Sun-dried on levelled beds
VARIETALS: Bourbon, Kent, Typica, Nyara
ALTITUDE: 950-1,900 masl.
CUPPING SCORE: 86 points (specialty grade)

Roast recommendation: City to Full City (also suits a lighter roast). For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.