A Peaberry is a mutation — a flaw in the coffee gene causing two cherries to grow as one. Some suggest it gives it twice the flavor. Few coffee fans consider it a “flaw” and many seek it out. Indeed, in some countries they are rare. In Tanzania, they are more the norm and are particularly marketed to the United States. This is a wonderful coffee, if you can roast it well -- peaberries are small and dense, so it likes a lot of heat, especially for the first half of the roast. So it’s a tricky bean, but when you nail it, it’s all worth it! Tip: If you have a Hottop, let the hottop “start” its roast for 45-60 seconds before dropping the beans in. Whatever roaster you have, if you preheat the drum hotter than normal, you’re on the right track. A good exit point for Tanzania is on the lighter end, not too far out of the 1st cracks. If you let it out too early, you have an unripe melon taste that makes you wince, but give it two more degrees and you get sweet citrus, zippy acidity, and chocolate in the finish.
This coffee is from the Southwest region of Mbeya, bordering the countries of Malawi and Zambia. This is usually where we end up finding the Tanzania lots with the taste profile that we want. There are 60 farmers in the Tweega group, and they are committed to sustainable farming and organic practices. They share a new state-of-the-art coffee mill, and in the past couple years have gained a reputation for having some of the best coffee in the country, which likewise, has earned them a market price well above “fair trade” standards.
The beans for sale here are from the January 2018 crop.
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