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Tanzanian Peaberry

Single Serve Coffee Pods
$11.95

Certifications

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Kosher Certified

About

Tanzania Peaberry coffee is a rare African coffee varietal grown in the Mbeya Region of Southwestern Tanzania. These wonderfully smooth and full-bodied Tanzanian Peaberry coffee beans are lightly roasted, fairly rich in flavor and characterized by notes of lemon, peach and black tea. The distinct aromatics, defining fruity flavor, medium acidity and clean, lively finish of this Tanzanian coffee are all perfectly paired without being overpowering.

The Mbeya region is responsible for producing the largest amount of Tanzanian Peaberry coffee in Tanzania. Only 10% of the world's coffee develops a peaberry characteristic - which is easily recognized by the smaller and rounder bean size.

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 coffee pods next to a brewing cup of 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.

Expanded view of a coffee pod.

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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Lemon

Peach

Black Tea

Processing

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

washed

Washed
The drying process

dried

Drying beds
The varietal type

varietal

Bourbon

Timeline

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.

Harvest

June - Dec

Export

Nov - July

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