Tanzania Peaberry coffee is the best beans picked from the best, high-grade coffee plants. Grown at Strictly High Grown levels, Tanzania Peaberry coffee has citrus-like acidity, ripe fruit notes including plum, peach, and black currant, with hints of chocolate and sweet black tea. The sharp, clean, winey aftertaste always leaves you wanting more.
Tanzania Peaberry Coffee Overview
- Country of Origin – Tanzania
- Regions – Mount Kilimanjaro, Moshi
- Best Known Growers – small, independent farmers
- Altitude – 1,400 to 1,800 meters
- Harvest – April to August
- Milling Process – wet processing, bed drying
- Aroma – chocolatey, sweet and rich
- Flavor – citrusy, ripe fruit, natural sweetness, wine overtones and black tea
- Body – smooth and buttery
- Acidity – medium-high
- Certification – Fair Trade available.
About the Bean
Peaberry beans are unique – usually, only between 1% and 9% of the beans from a harvest are classified as Peaberry. This simply means that the berry grew by itself, rather than in a pair. Most coffee bean pairs grow in close proximity, creating that flat side and a curved side. Peaberry beans occur when the bean grows by itself, becoming round and fuller. Peaberry beans have twice the nutrients and flavor of a single, normal coffee bean.
Coffee plants first came to Tanzania from Ethiopia, sometime in the 16th century and immediately felt at home in the volcanic soils, warm humid climate and high altitudes of Mount Kilimanjaro.
Tanzanian coffee has a bright, vibrant acidity just like Kenyan coffee (which borders Tanzania) but with a smooth, creamy and buttery body and a lingering aftertaste. The Peaberry beans are twice as vibrant and with more developed flavors – you can expect more pronounced fruity notes and even hints of cedar.
Although the aroma of this coffee is chocolatey and almost tobacco-like, the flavor only has small notes of chocolate and sweetness.
These beans are best when roasted medium for complex, fruity flavors or dark for velvety caramel sweet flavors. These tend to be quite oily beans that will “go off” much quicker than dried beans – as always, it’s important to only grind just before making your coffee and to not buy more than is needed at a time.
Considering the high price you’ll pay for Tanzania Peaberry, you might want to keep this coffee tucked away for a special treat! Check out the Brazilian coffee beans for a more reliable, wallet-friendly everyday coffee.
About the Region
Tanzania is dominated by the Kilimanjaro national park and the high mountains there. Even at the lowest points in Tanzania, coffee is still comfortable growing in abundance. The climate is tropical, hot and humid with heavy rain seasons twice a year. Higher up in the mountains, where the climate is a little cooler, there’s rich volcanic soil that’s ideal for high-quality coffee growing.
Farmers in Tanzania don’t rely on coffee quite as much as other coffee growing nations. It’s not easy to find a Fair Trade or Organically certified bag of Tanzania coffee, but it is possible.
Any coffee plant can grow Peaberry beans, so separating out the Peaberries from the ordinary beans is an arduous process usually done by hand or with a sieve. These specialty beans are packaged separately, even if they’ll be used in a blended roast. The density and round shape mean they roast at a different rate to normal beans, so keeping them separate until grinding is essential if you want to avoid over/under extraction.
Just like with Kenyan coffee, you can find different grades of Tanzanian beans, with AA being the highest grade – these are very good quality coffees and an excellent alternative to Tanzania Peaberry if that’s unavailable or outside of your budget.
Anthony is a professional barista in the city of Chicago. He has written for many online publications on various topics related to coffee.