Peaberry beans selected from two distinct growing regions of Tanzania come together in this year's release, bringing the character of Mbeya in the south and Kilimanjaro in the north into one rich, expressive cup. Roasted to develop deeper sweetness and body, this year's Tanzania Peaberry layers bittersweet chocolate and brown sugar with mulberry, red currant, and a clean black-tea finish.

Tasting Notes: Bittersweet Chocolate | Brown Sugar | Mulberry | Red Currant | Black Tea

Roast: Medium

Process: Washed

Origin: Mbeya & Kilimanjaro, Tanzania

Producer: Various Smallholders

Variety: Kent, Bourbon, N39, Local Varieties

Elevation: 1,200–1,900 MASL

At Origin

Peaberries form when a coffee cherry develops a single round seed rather than the usual two. They make up only a small portion of the harvest, giving this coffee its distinctive small, rounded beans.

This lot brings together peaberries from both northern and southern Tanzania. In Kilimanjaro, coffees grow at approximately 1,350–1,850 MASL, while the southern coffees reach roughly 1,200–1,700 MASL. Most come from smallholder farmers tending just one to two hectares, with AMCOS groups helping organize farmers, processing, and connections to mills and markets.

Rather than representing a single farm or cooperative, this year's selection gives us a broader expression of Tanzanian peaberry—built from small lots grown across two of the country's distinct coffee-producing regions.

In the Roastery

This is a coffee we intentionally take a little farther in development. The density of the peaberry can handle the heat, and we're looking for the point where the cup moves beyond bright acidity into the deeper caramelized sweetness that makes this coffee so satisfying.

That development brings bittersweet chocolate and brown sugar forward without roasting away the fruit underneath. Mulberry and red currant remain present, while the washed processing helps preserve clarity and structure.

In the Cup

Bittersweet chocolate leads, followed closely by the warm sweetness of brown sugar. Mulberry brings a darker, softer fruit character while red currant adds a brighter edge, and black tea settles into the finish with a clean, lightly drying structure.

The result is rich and comforting without becoming heavy—a Tanzania Peaberry with plenty of sweetness and just enough fruit and structure to keep the cup interesting as it unfolds.