About the bean
Our new crop of Tanzanian Peaberry is inspired by the gorgeous island of Pemba, which forms the Paradise Islands off the Zanzibar Archipelago located in East Africa. Also known as the 'Green Island', Pemba is secluded but nevertheless famous as the world's #1 producer of cloves with the perfume of clove at times filling the island air! This "Pemba" bean, however, is grown on mainland Tanzania in the south in the largest of the country's five coffee-growing regions - Mbeya. Coffee from Tanzania's south tends to be fruitier than beans from the north of the country.
Peaberry-grade coffee is prized by coffee connoisseurs for the uniform roasts they produce. According to mythology, the peaberry is male, and is often associated with virility.
We typically use Tanzanian Peaberry as one of our go-to beans for espresso. For our taste test, we brewed the peaberry in both an AeroPress and French press. If we weren't already gaga for AeroPress as one of our favourite brewing options, we were delighted with the peaberry AeroPress-style at a City+ roast profile. Expect a sweet aroma, notes of chocolate, caramel, yellow fruits, sweet mango, even cherry. A good balance between brightness and body with a long aftertaste - and one of the best bodies we've Aeropressed in a while! Loved this one. If using an AeroPress, try our in-house coffee expert Priscila's favourite recipe here. Good for filtered coffee, pour over and drip, and, of course, espresso.
Roast recommendation: City+. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Our featured roasted coffee of the day!
Use the drop-down menus under Size and Type to ensure your preferred Day and capacity of bean (0.5lb or 1lb) is applied to your order.View full product details
About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chartView full product details
About the bean
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.