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Tanzania Peaberry Coffee, Mount Kilimanjaro, Whole Bean, Fresh Roasted, 453 g

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This is for a number of reasons, but perhaps most notable was the arrival of coffee wilt disease in 1997. This disease (which affects both arabica and robusta plants) is caused by the tracheomycosis fungus, and results in the irreversible death of the coffee plant. It’s very difficult to be objective in these matters as the ease of roasting is something that’s not too easy to measure. We know you are probably looking to try Peaberries yourself to determine if they are really worth the hype and money. So we’ve compiled a list of peaberry coffees from a variety of sources so you can choose one that aligns the most with your personal taste. After all, most of these are a pretty hefty investment, so we want to make sure you’re getting the good stuff. By not having to grow with a twin, the beans don’t develop one flat side. Instead, peaberry beans are smaller and rounder than regular coffee beans. They also don’t have to share any of the natural resources when developing which can lead to a sweeter, more pronounced flavor.

There are a number of regional coffee exchanges in Tanzania, including Songwe, Mbinga, and the main auction in Moshi. Auctions are held weekly on every Thursday, depending on the season and volumes. Many co-operatives own these units,” Keremba says. “Some of the members carry out a level of home processing before delivering it to these societies. The beans we brew are the processed and roasted seed of the coffee plant fruit, the coffee cherry. Inside the core of the cherry, under the various layers are two seeds. These seeds lay flat against each other, a bit like two halves of a peanut. So each one is slightly rounded on the one side and flat on the other. All Tanzanian coffee is wet processed (washed), and the Tanzanian coffee grading system is similar to Kenya coffee grading, with Tanzania AA being the highest grade followed by A, B, etc. Growing regions These families farm an average area of 0.5 to 1.0 hectares each, with the remaining 5% of all coffee produced by some 110 estates. An estimated two million additional people are employed either directly or indirectly in Tanzania’s coffee industry.The acidity levels of Tanzania coffee are slightly muted compared to Kenyan coffee, are also less consistent with a milder body. Although the fruit and acidity are more understated they still shine brightly. Ground, dry Tanzania coffee may present a sweet molasses fragrance that is slightly floral with notes of apple fruit. Roasting Today, production is spread across nine main growing regions— Mara, Kilimanjaro, Ruvuma, Mbeya, Kigoma, Arusha, Manyara, Bukoba & Kagera. Why Tanzanian Peaberry coffee? It goes without saying that the bigger the size, the more money the bean fetches. Perhaps the most popular among the grades is the Tanzanian Peaberry (PB), which is extremely sought after in both Japan and the USA. So special, in fact, tha t it is sometimes referred to as the champagne of Kona. And, when enjoying this champagne-coffee, you will soon see where the name comes from: Peaberry coffee beans are typically rounder, smaller, and denser than “normal” coffee beans What makes peaberry coffee different?

Peaberry Coffee: What is a Peaberry Coffee? Tanzania Peaberry Coffee beans are unique and have a much richer flavor. They are only found in 5% of the crop and are removed manually. The flavor of the Tanzania Peaberry Coffee is of a finer quality than the rest of the crop and is desired by coffee connoisseurs. There are curing stations in Tanzania that aim to add value to cherries by processing it to high-quality, very marketable green coffee.” Despite peaberries growing in almost every single region that coffee is grown in all over the world, Tanzania Peaberry coffee has won the distinction of having some of the best peaberry coffee around due to the country’s ideal climate, centuries long traditions of coffee production, and great infrastructure that continues to help support and develop coffee producers to create some great coffee. Flavor Profile of Tanzania Peaberry Coffee

While peaberry coffee may look different to what most roasters are used to, its freshness and quality are still affected by the same external factors. Exposure to oxygen, moisture, light, or heat for an extended period of time will ultimately have a dramatic impact on its characteristics, leading to stale, rancid-tasting coffee. Smallholder farmers are organised into what we call agricultural marketing co-operative societies (AMCOS),” Keremba says. “Each AMCOS is the equivalent of a traditional co-operative.” So, from the Moshi region and slopes of Kilimanjaro we bring you our Yetu Tamu coffee which is exported by the Mambo Cooperative Union under the name Yetu Tamu which means ‘our coffee is sweet’ (and here is your clue and cue to have a try!) Alongside the aforementioned issues with coffee wilt disease, there are a number of reasons that Tanzania’s coffee production figures are stalling.

Yet while every farm has the potential to produce peaberry beans, not all go to the effort to separate these seeds from the rest of the harvest.When we roast, we want all the coffee beans to roast the same amount, all the way through to the inside of the bean. This is known as ‘bean development’ and it is crucial for delicious flavor. First and foremost expect some stone fruit flavor notes. Big chunky stone fruits in the cup. Peaches, apricot, cherries, and currents. You might also find some more delicate vanilla flavor notes, as well as more herbal vibes like chamomile.

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