Tanzania Peaberry Coffee

Location: Tanzania
Altitude: 1,400 - 2,000 masl
Varieties: Bourbon, Kents, Typica, and Blue Mountain
Process: Fully washed
Drying: Patio Sun Dried 
Harvest: December - May
Export: January - December

Rising majestically to 19,330 feet, Mount Kilimanjaro in northern Tanzania is Africa’s tallest peak and a dormant volcano renowned for its fertile volcanic soil. The lower slopes of this iconic mountain benefit from nutrient-rich earth and an ideal climate—conditions that are perfectly suited for cultivating Tanzania Peaberry Coffee. Nestled near the Kenyan border, these premium gourmet coffee beans share some flavor similarities with Kenyan coffee but exhibit a notably lighter acidity. This distinctive taste profile, combined with the unique terroir of Mount Kilimanjaro, makes Tanzanian Peaberry a sought-after African coffee among connoisseurs worldwide.

Peaberry coffee beans stand apart in both appearance and flavor. Unlike their oval-shaped counterparts, peaberries are small and round, lacking the typical two-sided split found in standard beans. This rare occurrence—only about 10% of coffee cherries develop into peaberries—often imparts a richer, more lively cup with a full-bodied mouthfeel and a distinguished aroma. Because these beans must be meticulously hand-sorted from the rest of the harvest, they are considered a premium offering, prized by coffee enthusiasts seeking a vibrant and indulgent coffee experience.

Tanzania Peaberry coffee showcases a lively, crisp acidity that quickly engages the palate. Aromas offer sweet floral hints and ripe fruit, elevated by subtle caramel undertones. On the tongue, you'll taste bright citrus notes and a delicate chocolate-like sweetness, all wrapped in a notably full-bodied mouthfeel. Shaped by nutrient-rich volcanic soil, this premium speciatly-grade coffee delivers refined complexity and an enduring appeal among connoisseurs.