(5 = Extraordinary to 1= Satisfactory)

ACIDITY 4 BODY 3 AROMA 4 COMPLEXITY 3 BALANCE 4 SPICEY CHOCOLATY - CARAMELLY - NUTTY - BUTTERY FRUITY FLOWERY - WINEY EARTHY -

Coffee cherries usually develop and comprise two separate beans but about 5 to 10 percent of coffee beans only develop as one lobe which we call "Peaberry". Many coffee drinkers believe that peaberries are more concentrated than normal coffee beans because of their small size (and the idea being that you get two flat bean's flavor into one lobe).

Tanzania coffee is similar to other washed East African coffees grown at high elevation (Kenya, Zimbabwe...) but perhaps not usually as balanced. This particular Peaberry, however, has a great combination of strong character with balance. It has an African wild side (kind or rooty) with a long aftertaste. It is a deep, complex array of flavors with an apricot brandy fruitiness and almond oily finish, which turns to a sweet jasmine as the cup cools.

It is for the acidity and brightness that people buy Tanzania coffee and it is often used as a fantastic blender:

A classic espresso blend would be
1/3 Tanzania Peaberry, 1/3 Indonesian Monsoon, 1/3 Brazil or Central American

Roast: Full City or more--develops intense pungency at Vienna roast. Remember that Peaberry tends to roast faster than corresponding "flat bean" coffee. It's easy to over-roast the peaberry--not a bad thing since the cup turns attractively pungent. Keep in mind though that the darker the roast the less of the flavor profile you will experience. The roast pictured here was on the lighter side.

Archive Photo

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