Roasted - Tanzanian Peaberry

About the bean

The southern highland area of Mbinga, in Tanzania's Ruvuma region, is a premier, high-altitude source for 25% of the country’s Arabica coffee. The peaberry variety from this region is known for its balanced cup profile, fuller body, and mellow acidity compared to peaberry grown in the north.

It is said that peaberry beans offer a more flavorful experience than regular beans because the single peaberry is able to absorb more nutrients during development rather than sharing the concentration. Some people really taste a difference, while others do not. We certainly can with this lot!

A Full City roast brewed as a V60 drip coffee produced a lovely and dense cup with lots of body. This sample opened with the characteristic sweetness of the peaberry and finished with a spicy (almost smoky) note, which was surprising and delightful. We would recommend a City profile for those interested in enhancing the signature peaberry sweetness, but we know most of you will head straight for a dark roast because that’s how you enjoy peaberry from Tanzania, so go for it!

Stone Fruit. Cocoa. Subtle Spice. Smooth and Rounded Finish. 

QUICK NOTES

REGION: Mbinga, Ruvuma, Southern Tanzania
PRODUCER: Various
ALTITUDE: 1,400-1,800 masl.
PROCESS: Selectively handpicked, pulped, fermented, and washed 
DRYING: Sun-dried on raised African beds for up to two weeks
VARIETIES: Bourbon, Kent, Typica

ROAST RECOMMENDATON: Roast to preference. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.