CLICK HERE for holiday ordering and shipping info.

Tanzania Mbeya Highlands Peaberry

Pronounced sweetness, honey and fruit notes, with citrus and tea accents at the outer edges. Dark chocolate liqueur and licorice hints in more developed roasts. City to Full City+. Good for espresso.
Out of stock
86.8
  • Process Method Wet Process
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Apr 4 2016
Lot size 70bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Arusha, Bourbon, N-39 (Nylon)
Grade Peaberry
Appearance .6 d/300gr, PB 15 screen
Roast Recommendations City to Full City+; darker roasts make great espresso options, building cocoa roast tones
Weight 1 LB
Recommended for Espresso Yes
This is a blend of peaberries from a group of coffee washing stations, or "CPU" (coffee processing unit) located in the highlands of Mbeya in western Tanzania. Isende, Iyula, Masangula and others, these are the names of Farmer Business Groups (FBG), essentially cooperative efforts by smallholder coffee farmers to pool resources, processing and marketing of their crop. In a place like Tanzania, where small holders may only produce a few bags of coffee, FBG's give farmer members the opportunity to combine lots together, which in this case, affords them the resource of processing coffees on big machinery rather than by hand - a tedious task that would be necessary for processing small amounts of coffee. The stations sit at around 1750 meters above sea level and coffee is grown up to 2000 meters.
This peaberry outturn is loaded with tea smells in lighter roast levels, City+ boasting delicate herbal infusions, and even a floral accent. There's a bread/grain note too that mixes well with a touch of baking spice, echoed in the aromatics. Brewing a City+ roast yields pronounced sweetness, a mix of honey and fruit flavors which settle in well against tea accents, and underlying simple syrup sweetness. Hints of citrus juice and pulp dot the outer reaches of the cup, adding layers of complexity to the cooling cup. Taking the roast a shade darker develops a chocolate liqueur flavors that fades to cacao nib and licorice notes in the finish, with raw sugar sweetness well maintained. This peaberry blend makes a fine espresso option too, resonant cocoa tones with lingering molasses sugars underneath.