African Coffees often have sweet, fruity flavors reminiscent of the aroma from a bowl of fresh fruit. This fruitiness is balanced by a somewhat tart acidity. The varying flavor balances reveal coffees that range in character from mellow and softly textured to vibrant and zesty.
Introducing the Peaberry….
Peaberry is a type of coffee bean. Most coffee trees produce cherries with two seeds or “beans” as we know them. These are called “flat berries.” Occasionally, cherries will produce only one seed, known as a peaberry. These special coffee beans are slightly smaller than the norm, but pack a more concentrated flavor.
Peaberry beans are widely reputed to roast better than the standard flat berries. They are said to roast more evenly, because their rounder shape minimizes sharp edges and allows the berries to roll about the roasting chamber more easily, as well as because the alleged higher bean density may improve heat transfer in the roasting process.
Tanzanian Peaberry is a wonderful blend of organic coffee, shade-grown on the slopes of Mt. Kilimanjaro and sourced from small farmers in Tanzania, East Africa, who are paid three times fair-trade value! Tanzania Peaberry is special because it is rare. Only 10% of coffee beans are peaberry beans. These wet-processed beans flourish in a precise climate ideal for growing such peaberry coffee beans, and since they grow so well there, the quality is sophisticated in every bean.
The peaberry bean is carefully selected for its rich, distinguished flavor, giving this coffee optimal taste and aroma. Tanzania Peaberry is lively and savory, with nice bright acidity and medium body. It starts with a wine-like introduction and finishes with a rich strawberry and orange zest finish. It has many of the winey fruit flavor notes of a Kenyan bean, but with a lighter acidity. While neighboring Kenyan coffee has a tangier zest to it, Tanzania Peaberry beans have a lighter acidity.