The original. Perfect every time.
From the first time I roasted coffee at home, I was captivated by the wild, untamed beauty of beans from the mountains of Tanzania. Grown in rich volcanic soil on small, intercropped farms nestled between the Kilimanjaro and Arusha regions, these rare peaberries have a spirit all their own. Bright, sweet, and undeniably vibrant.
This fully washed coffee is produced using traditional methods—hand-pulped, fermented in buckets, and dried on raised beds—resulting in a cup that reflects both the rugged landscape and the care of the farmers behind it. The aroma opens with warm notes of brown sugar and honey, leading into a juicy, smooth body with vibrant bursts of citrus, orange, blueberry, and black tea. The finish is crisp, clean, and sweet, with a tangy, wine-like acidity that lingers like a memory.
Roasted lightly to preserve its complexity, this is the coffee that started it all for me.
Bold. Bright. Unforgettable.
Origin: Kilimanjaro, Tanzania
Altitude: 1,100-1,700m
Acidity: Mild
Process: washed
Roast: 215/ light
Notes: fruit, citrus, blueberry
Tanzania Peaberry
Peaberry is a type of coffee bean. Normally the fruit ("cherry") of the coffee plant contains two seeds ("beans") that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it. This oval (or pea-shaped) bean is known as peaberry. Typically around 5% of all coffee beans harvested have experienced this peculiarity.
Peaberry coffee is typically more brightly acidy, more complex in the upper aromatic ranges of the profile but somewhat lighter in body, than coffee made from normally shaped beans from the same batch.
This is, hands down, my favorite!