Tanzania is one of the least consistent-tasting coffees from year to year. 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 really consider it a “flaw” and many seek it out. Indeed, in some countries they are rare. In Tanzania, they are more the norm. Peaberries are small and dense. This bean likes high high heat, especially for the first half of the roast. If you take it more than 15 minutes it tastes burnt regardless of temperature. But a 15 minute roast without enough heat at the beginning makes it sour. 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 right around 405-410 degrees, maybe 30-45 seconds past the end of the first cracks. This will give you the sweetest cup. This is a coffee that I typically use in blending, to sweeten any other coffee. This one is a microlot that's worth considering drinking on its own. It has hints of white grape, lime, and is a little bit thin in body but makes up for it in complexity.
This coffee is from the Lyamungu Estate, located on the slopes of Mt. Kilimanjaro. It is a high-altitude coffee, grown organically. The estate and region both are among the highest reputation in the country for growing coffee. The estate grows more tea than coffee, and is owned by the Mufindi Tea Company, employing 3500 people and known for practicing social and environmental responsibility.
US Arrival January 2019