Tanzania Peaberry

Peaberry beans from Tanzania's southern highlands. Medium-light roast. Instead of the usual two seeds per cherry, a peaberry forms when only one develops — rounder, denser, more concentrated flavor. Cardamom spice, brown sugar sweetness, and a black tea finish.

Origin & Details

Southern highlands, Songwe Region, Tanzania. Washed process, dried on raised beds. Grown at 1500-1900 masl by smallholder farmers and local cooperatives. Sourced through Royal Coffee, Oakland.

Brew Tips

Pour-over: The spice and tea notes come through cleanest this way. Drip: Standard ratio, medium grind. Works well.

FAQ

What's a peaberry? Most coffee cherries produce two flat-sided seeds. Sometimes only one round seed develops instead — that's a peaberry. They're sorted by hand during milling because they roast differently. Denser bean, more concentrated flavor.

Is this similar to Ethiopian coffee? Both are East African, but different character. Ethiopia tends to be floral and citrusy. Tanzania Peaberry is more spice and tea.