About this Coffee
Tanzanian coffees grew in popularity internationally after the country gained independence from Germany in the early 20th century. Many Tanzanians, like the Haya people, have a long history with coffee. Before colonization turned coffee into a cash crop, the Haya used the plant as a fruit chew, instead of a brewed beverage. While Peaberry lots are now renowned, they were once considered unfavorable at first because of their shape, and passed over by coffee importers. Peaberrys are a naturally occurring mutation of the coffee seed, causing it to form one rounded seed inside a coffee cherry, instead of two that lay flat face to face and have rounded backs. This coffee is fully washed, then fermented in cement tanks for anywhere from 24–72 hours, before being washed and dried on raised beds.
This Tanzania Peaberry is sweet and floral. You’ll taste this coffee’s sweet notes at first, with light molasses and nutmeg. As it cools, you’ll begin to notice more subtle floral notes and a delightful peach finish.