Tanzania Peaberry

Tanzania Peaberry

Profile Data

Peaberry is a natural mutation in which only one seed, instead of two, develops inside the coffee cherry, producing a smaller, rounder bean. This coffee is cultivated on the fertile volcanic slopes of Mount Kilimanjaro.

Cupping Score

  • SCAA Score: Typically ranges from 86 – 88 points for high-quality lots.

Flavor Characteristics

Tanzania Kilimanjaro Peaberry offers a bright and lively cup, often with a medium body and wine-like acidity similar to Kenyan coffees, though generally smoother. Flavor notes commonly include:

  • Tea-like: black tea

  • Citrus: lemon, grapefruit

  • Fruity: subtle blackcurrant and tropical fruits

Significance

This coffee is highly valued for its concentrated flavor, which some believe comes from the single bean absorbing all the nutrients of the cherry. It showcases the unique terroir of Africa’s highest peak and is regarded as one of the finest and most intriguing coffees from the continent.

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Profile Data

Peaberry is a natural mutation in which only one seed, instead of two, develops inside the coffee cherry, producing a smaller, rounder bean. This coffee is cultivated on the fertile volcanic slopes of Mount Kilimanjaro.

Cupping Score

  • SCAA Score: Typically ranges from 86 – 88 points for high-quality lots.

Flavor Characteristics

Tanzania Kilimanjaro Peaberry offers a bright and lively cup, often with a medium body and wine-like acidity similar to Kenyan coffees, though generally smoother. Flavor notes commonly include:

  • Tea-like: black tea

  • Citrus: lemon, grapefruit

  • Fruity: subtle blackcurrant and tropical fruits

Significance

This coffee is highly valued for its concentrated flavor, which some believe comes from the single bean absorbing all the nutrients of the cherry. It showcases the unique terroir of Africa’s highest peak and is regarded as one of the finest and most intriguing coffees from the continent.

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Description

Profile Data

Peaberry is a natural mutation in which only one seed, instead of two, develops inside the coffee cherry, producing a smaller, rounder bean. This coffee is cultivated on the fertile volcanic slopes of Mount Kilimanjaro.

Cupping Score

  • SCAA Score: Typically ranges from 86 – 88 points for high-quality lots.

Flavor Characteristics

Tanzania Kilimanjaro Peaberry offers a bright and lively cup, often with a medium body and wine-like acidity similar to Kenyan coffees, though generally smoother. Flavor notes commonly include:

  • Tea-like: black tea

  • Citrus: lemon, grapefruit

  • Fruity: subtle blackcurrant and tropical fruits

Significance

This coffee is highly valued for its concentrated flavor, which some believe comes from the single bean absorbing all the nutrients of the cherry. It showcases the unique terroir of Africa’s highest peak and is regarded as one of the finest and most intriguing coffees from the continent.

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