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Tanzanian Peaberry Aviv Estate - Roasted Coffee

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Tanzanian Peaberry Aviv Estate

Roasted Coffee


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OU Kosher Certified


Wonderfully smooth and full-bodied, this coffee is fairly rich in flavor but not overpowering. The taste is clean and crisp.

Grown by Aviv Estate, one of the southwestern region’s largest commercial coffee producers, this Tanzanian Peaberry is a bright light roast with a clean, lively finish. Aviv Estate is fully irrigated via sustainable drip systems fed by the Ruvuma River, which runs through northern Tanzania and southern Mozambique. This irrigation system is one of Aviv Estate and Covoya’s many joint and solo environmental and social stewardship projects. One such ensured water security for the 300,000 residents of the Ruvuma River Basin.

Only 10% of the world’s coffee develops the peaberry mutation, in which a coffee cherry grows one seed (bean) instead of two. It’s said that peaberry coffee is sweeter because the cherry’s fruit sugars don’t have to be split between two seeds. Peaberries are small and round, like Maui Mokka, and often require careful hand-picking and processing. All this hard work and care is evident in the cup. If you’ve never had peaberry coffee before, Aviv Estate’s is a great place to start. 

This specific type of arabica coffee is not native to Tanzania and was brought to the country by missionaries in the late 19th century. Production of Tanzanian Peaberry coffee beans is often split between smallholder home processors, smallholder processors at central pulperies, and estate grown coffees.

Tanzanian Peaberry Aviv Estate - Roasted Coffee

Roast Level

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light dark

Light roasting highlights a coffee’s more delicate flavors, such as fruit and flowers. These coffee beans have very little to no oil on them.

Tanzanian Peaberry Aviv Estate - Roasted Coffee

Roast Body

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Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

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Graham Cracker

Dark Chocolate


A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

Washing Process

The drying process

Drying Process

Drying beds
The varietal type

Coffee Varietal



Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.


June - Dec


Nov - July


The landscape of the Mbeya Region in Tanzania is dynamic, with rolling mountain peaks and valleys galore. This is typical of coffee-producing countries, but not every origin is lucky enough to have their own namesake volcanic mountain range, let alone several other volcanoes nearby. Coffee plants thrive in these con...

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