Tanzania Peaberry

A peaberry forms when a coffee cherry develops only one seed instead of the usual two — a natural mutation that occurs in roughly 5–12% of any harvest. The result is a smaller, rounder, denser bean that roasts differently and, many argue, more intensely than its flat-bean counterparts. Tanzania is one of the few origins where peaberries are deliberately sorted and sold separately, partly because Japanese buyers — who purchase the majority of Tanzanian exports — prize size uniformity and set them aside. Their loss is your gain.

This lot comes from 235 family-owned farms in the Mbozi district of Tanzania's Songwe region, processed the old-world way: depulped by hand, fermented in cement tanks for 24–72 hours, washed clean, and dried on raised beds. The result is a remarkably clean, chocolaty cup with robust spice notes that hold up beautifully across roast levels. Medium to dark roasts are the sweet spot — rich chocolate and spice with a clean finish. Cold brew fans take note: lighter roasts pull out a sweeter caramel note that's exceptional cold.

Tasting notes: Chocolate · Spice · Caramel · Citrus (lighter roasts) · Amaretto
Roast range: Medium to dark · Washed process · Mbozi district, Songwe region