Tanzania Mbozi Peaberry

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 or Bullet or other small drum roaster, it can help to let the roaster “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, but give it two more degrees and you get green tea, lime, and pomegranate notes.

This coffee is from the Mbozi region, grown by the AMCOS co-op. AMCOS was founded in 2018 when the government started allowing farmers to sell directly to importers and build relationships with buyers instead of selling all coffees through an auction system. The new system encourages quality and provides more financial certainty for the farmer

US Arrival: August 2024