Tanzania Peaberry - Seasonal Release

A peaberry coffee bean results from a coffee cherry (fruit) producing just one relatively round, football-shaped seed (bean), as opposed to the usual two half-beans which are roundish on one side and flat on the other side.

In Southern Tanzania between Lake Tanganyika to the north and Lake Malawi to the south is the Mbeya coffee growing region, also called the “Southern Highlands”. It is a subtropical highland climate - humid, warm summer seasons and dry, cooler winters. The rainy season lasts from March to May, and annual rainfall averages a bountiful 35 inches. The soils are deep red and volcanic - perfect conditions for coffee to flourish. The Mbeya region is the largest producer of Arabica coffees in Tanzania’s five coffee growing regions. In Mbeya, the main variety of Arabica grown is bourbon, and they are able to produce consistent, emotive, yet elegant coffees.

From a production roasting standpoint, these are very exciting and active beans to roast! They come screaming out of the drum just after first crack (starts around 400 degrees) so they are still popping and cracking when they come out at 410 degrees.

Peaberries can be easier to roast because they are round and roll easier in the drum and also similar in size and density, so they all cook at the same rate. We have a special place in our hearts, as roasters, for peaberries.

What stuck out most to our coffee buying team was brightness and body from the roast.