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

Product Information

Furthermore, we want to note that there are other factors that impact the quality of coffee beans far more than their shape and density. A bad roast or environment is going to produce subpar beans regardless of whether they’re peaberry or flat berries. If you like the profile of the region the peaberry is from and you know it’s a quality batch, chances are you’ll find it tastes pretty good.

British colonists tried to expand the coffee industry in the country, spreading coffee to the West in an attempt to increase production. This attempt was largely unsuccessful— production didn’t increase until much later. Robusta, however, makes up the remaining 30%. “This is produced primarily in the Kagera region, in the north west of the country, by the shores of Lake Victoria,” Keremba explains.Coffee beans come from the coffee cherry. The coffee cherry has a thin layer of pulpy fruit on the outside and two seeds on the inside. The two seeds are round on the outside and flat on the side facing each other. As far as we’re aware, there isn’t one origin that’s a peaberry “hotspot.” The peaberry mutation has been found in coffee growing regions worldwide and occurs across both arabica and robusta species. Where Bean & Bean’s Tanzania Kilimanjaro comes from 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.

Keremba says: “In the north, harvest runs from July to December, and the same is true in the south. However, in the west, harvest runs from May to October.” One of the main reasons Peaberries began to be separated from other batches in the first place was because they roast differently. Their round shape and increased density means if they are roasted in the same batches as the flat berries, they’ll likely contribute to an uneven flavor profile. Keremba Brian Warioba is director and founder of Communal Shamba Coffee, a Tanzanian organisation that describes itself as a “catalyst for long-term social change”. Its works with smallholder farmers in the country’s Southern Highlands to support them to harvest and process their coffee. Since 2010, Anabella has been researching innovative methods to develop different flavors during the fermentation and drying process. This dedication and passion was rewarded with the 1st place prize in the 2017 Cup of Excellence. Sip and read more: As a result of their unique formation, Peaberries are smaller and denser than their flattened cousins. What Makes it Special? Roasting

Frequently Asked Questions

In terms of flavor, many people wax lyrical about peaberries being sweeter, lighter, and more flavorfulthan regular beans from the same crop. This question is hotly debated. Peaberry fanatics claim that they are basically the the key to a coffee induced transcendence. On the other hand, nay-sayers claim it is just a marketing ploy for companies to get more money. There are a few things that come as a result of this sorting process. First, 100% peaberry blends do in fact have a slightly different flavor profile than even the beans from the same tree. (More on that later). Secondly, and more importantly, this is the extra labor that ends up hiking up the cost of the beans in the long run.

The AMCOS model became more prominent after the government introduced a number of dramatic, sudden regulatory changes to the coffee sector in 2018. The Jamaican Blue Mountains are one of the most prized coffee-growing regions globally. As a result, there are special protections from the Jamaican government to ensure only exceptional quality coffee is grown using sustainable practices. The whole area is overseen by the Jamaican Coffee Industry Board which ensures strict growing criteria:For delicious coffee to grow, the trees need a few things. Well, in reality, they need loads of different things, but in short, they need nutrient-rich soil, high elevation, and adequate access to water. High-quality coffee from Tanzania is carefully sorted to ensure uniformity of screen size. Basically, the producer and the team at the farm sort the coffees so that all the cherries in one batch are the same size. This will ensure that all the beans within these cherries are of a similar size, which is important for uniform coffee roasting. Nicole explains that whenever she has tasted peaberry coffees, the most noticeable differences have been linked to its body and mouthfeel.

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: Part of the rationale as to why peaberry coffee beans are “higher quality” than regular whole bean coffee is that the seeds don’t have to share the energy and goodness with a twin. So, it has more deliciousness. In theory, this is perfectly sensible and logical but the reality is wild variations between growing conditions, processing, and roasting meaning varying quality. Many people would love it if peaberry coffee beans could be guaranteed in a crop as they fetch a higher price and are widely considered amongst the world’s best coffee beans. However, whilst many prefer the sweeter taste, there are plenty of non-believers who say there is no difference in flavor. 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. Because Peaberries are a natural mutation, they can occur within any coffee crop. However, not everyone is sorting them out of their regular batches. So if you are buying whole bean coffee from a region or brand that doesn’t bother separating them, you might find a peaberry in your regular bag of coffee.Peaberry coffee beans are typically rounder, smaller, and denser than “normal” coffee beans What makes peaberry coffee different? But what about the other beans? About 5% of coffee beans have an abnormality that causes a peaberry to form instead of two flat berry. In this case, only one of the two seeds is fertilized, allowing it to form unhindered by the other. This creates an oval or “pea” shaped bean. 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. The second theory is that the shape and density of peaberry coffees lend themselves to better roasting, leading to tastier flavor development. The idea is that because peaberries are more round and even in shape, heat travels throughout the bean at a more consistent rate and allows for even roasting. Coffee was introduced to Tanzania from the Réunion, a French island off the east coast of Africa formerly known as Bourbon. Although it arrived as early as the 16th century, it did not receive major attention in the region until the arrival of German missionaries some 200 years later.