Tanzanian Peaberry Single Origin Coffee

Roast: Medium \\\ |\\\  Region: Southern Highlands, Songwe, Tanzania \\\ |\\\  Altitude: 1,500\\\–1,900m
Cup: Cardamom, brown sugar, tea-like body, bright acidity, complex

Inside most coffee cherries you'll find two flat-sided seeds facing each other. Occasionally a cherry produces just one \\\— round, dense, and sorted out by hand during milling. That's a peaberry, and it's roughly 5% of any harvest.

Whether the shape changes the flavour is a genuinely contested question among people who do this for a living. What isn't contested is that a peaberry lot roasts more evenly, because every bean is the same shape. Ours cups clean and complex: cardamom and brown sugar over a tea-like body, with the bright acidity Tanzania is known for.

These come from small family farms in the Songwe region of the Southern Highlands \\\— most just a few acres. Cherry is delivered to central processing units, where it's sorted, depulped, fermented, washed and dried on raised beds. Centralised milling means more consistent quality and better prices at market, and it spares individual farmers the cost of buying and maintaining their own equipment.

Regional Bourbon cultivars, fully washed, harvested June through August, grown in clay mineral soil.

Brew it: pour-over or drip \\\— the clarity is the point. Coarse for French press if you want the body forward.

Pairs with: something you have to pay attention to. This isn't background coffee.