Tanzania Mbeya Peaberry


Tanzania Mbeya Peaberry

The particular varieties of this peaberry is a mix of Bourbon and Kent, grown at elevations of 1200-1260 M. Coffee is collected from farmers in the area of Mbeya, where the cherries are delivered to  a centralized processing facility that depulps, sorts and washes the coffee. The result is a coffee bursting with sweetness, lemon acidity and notes of caramels and stone fruits. Enjoy!!


Tasting Notes: Toffee, Stone Fruits, Lemons
Processing Method: Washed
Roast Level: Light – Medium

There are coffees out there that have a certain mystique about them – Kona coffee from Hawaii, Jamaican blue mountain and Tanzania peaberry, being the most well known. When it comes to Tanzania peaberry coffees, what the heck is a peaberry? What does that even mean? Well, I’ll tell you.

Typically, a single coffee cherry contains 2 beans but every so often a mutation occurs where the cherry produces only one bean. This single bean is called a peaberry. Where regular coffee beans are oblong in shape with one flat side, peaberries are almost completely round (and quite small).

While Tanzania is the most well known peaberry producer, this mutation actually occurs in all coffees across the world (roughly 5% of Arabica is peaberry). One of the main reasons it is so well known in Tanzania is their rigorous sorting by size. Beans in Tanzania go through multiple sieves that separate beans of different sizes, with peaberries sinking to  the bottom. It is coffee lure that because there is only one peaberry in a cherry, this  bean has double  the flavor and complexity of a normal bean. It’s hard to say – you will have to be the judge of that!

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