Roasted - Tanzanian Peaberry (Coffee of the Week)

About the bean

The Arusha region is one of Tanzania’s three most important Arabica-producing zones (alongside Kilimanjaro and Mbeya). It accounts for roughly 20–25% of Tanzania’s total coffee production, buoyed by a reputation for high-quality, bright, and complex specialty coffees that regularly score 85+ in international cupping. This lot scored an impressive 87.

The combined effort of smallholder farmers in tandem with privately owned estates, growers in this area harvest ripe cherries for same-day processing at nearby wet mills. Beans are then fermented, washed, and sun-dried on raised beds for up to 14 days. 

Sampled as both a City and Full City roast, each cup reveals a sweet character, medium acidity, and lush body. The latter shifted to a denser, more smoky experience, while the City profile danced with a caramel-berry vibrancy. Want a bolder peaberry? Opt for Tanzania. At a light roast, the result was enjoyably juicy and refreshing. 

Visually, the green beans are large and dense. For those of you roasting at home, keep in mind that the Tanzanian peaberry may require a bit more heat at a slower rate to penetrate its dense structure, ensuring an even roast which indicates a uniform ripeness and moisture level—a hallmark of quality. 

Floral and Sweet Aroma. Citrus. Berries. Bright and Lively Acidity. Smooth Lingering Sweetness.

QUICK NOTES

REGION: Kilema, in the north of Tanzania
PRODUCER: Various
ALTITUDE: 1,350-1,850 masl.
PROCESS: Washed
DRYING: Sun-dried on raised beds
VARIETIES: Bourbon, Compact, and Kent
CUPPING NOTES: 87 points (specialty grade)

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

Our roasted Coffee of the Week is available exclusively as a City, Full City and Vienna roast profile.