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Tanzania
Tanzania
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The peaberry. One bean where two should be. Nature's glitch that somehow tastes better. This is bright, fruity, and balanced in a way that makes you wonder why anyone bothers with the regular beans. Cranberry and citrus up front. Zero bitterness. Just clean, rounded coffee that works morning, noon, or whenever you remember to drink water.
Roast: Medium-Dark
Origin: Mount Kilimanjaro, Tanzania
Vibe: Bright but smooth, fruit-forward, zero bitterness
Tanzania
Body: Rounded and smooth
Acidity: Bright (the good kind)
Tasting Notes: Cranberry 🫐, Lemon 🍋, Lime, hint of berry sweetness
This is what bright acidity should taste like. Not sour. Not sharp. Just clean, fruity brightness that doesn't slap you in the face. The cranberry comes through first, then citrus on the finish. Smooth body keeps everything balanced.
🔴🔴🔴⚪⚪ Medium-High
Standard specialty coffee caffeine. Enough to get you moving without the jitters. Good for mornings when you need focus or afternoons when you're fading but don't want to be wired at 11pm.
Region: Mount Kilimanjaro, Tanzania
Altitude: 1,200-2,000 meters
Process: Fully Washed
Varietals: Bourbon, KP, N39
Grade: Peaberry (PB)
Certification: Conventional
Grown on the Kilimanjaro plantation estate, where volcanic soil and elevation create ideal coffee conditions. Between 2000-2005, they replanted the entire estate with 1 million new trees, each connected to drip irrigation for consistent water supply year-round.
The peaberry part? About 5% of coffee cherries naturally produce one rounded bean instead of two flat-sided beans. Farmers hand-sort these during processing. The result is denser flavor concentration and more even roasting. Some say it's worth the extra effort. We agree.
The estate uses a central wet mill that replaced 8 decentralized processing plants. This guarantees consistent quality standards while cutting water consumption for the fully washed process.
☕️ FINE → Espresso, Moka Pot
☕️☕️ MEDIUM → Drip, Pour Over, K-Cup/Pods
☕️☕️☕️ COARSE → French Press, Cold Brew
☕️☕️☕️☕️ WHOLE BEAN → Fresh Grind at Home
The brightness shines in pour over. The body works great in French press. Espresso pulls are clean and fruity. You really can't mess this one up.
Pour Over (V60, Chemex)
Ratio: 1:16 (15g coffee : 240g water)
Temp: 200-205°F
Time: 2:30-3:00 minutes
Pro tip: Bloom for 30 seconds to let those bright notes develop
French Press
Ratio: 1:15 (20g coffee : 300g water)
Temp: 200°F
Time: 4 minutes
Pro tip: The coarse grind keeps it smooth. No sludge, just body.
Drip/Auto Drip
Ratio: 1:17 (use your machine's markers)
Temp: 195-205°F
Pro tip: Works perfectly in most drip machines. No fuss needed.
What makes peaberry special? Most coffee cherries have two seeds (beans) that grow flat against each other. About 5% of cherries produce just one rounded bean. This happens naturally due to genetics or incomplete pollination. The single bean gets all the cherry's nutrients, creating denser flavor. Plus, the round shape roasts more evenly than flat beans, giving you better consistency cup to cup.
Why fully washed? Washed processing removes all fruit from the bean before drying. This creates cleaner, brighter flavors compared to natural or honey processing. Tanzania is known for washed coffees because the bright acidity really shines through. The Kilimanjaro estate's central wet mill uses less water than old methods while maintaining strict quality control.
Grade PB explained: Peaberry is a size grade, not a quality grade (though it usually indicates premium beans). Regular AA or AB grades are flat beans. PB is the rounded mutation. Farmers hand-sort peaberries during processing, which is why they cost more. Not every farm bothers. But when they do, you get concentrated flavor and even roasting.
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