For those who may not be familiar with the peaberry, it is a common seed mutation. The Tanzania Peaberry bean develops into an elongated pearl shape, forming just a single seed or coffee bean, as opposed to typical flat beans. Most coffee cherries have two opposing flat seeds at their center but the peaberry has but one. Generally, about 3 percent of a coffee crop contains peaberry, and as in this case, they are separated from flat beans. Peaberries have different roasting and flavor characteristics due to their shape; because they have less surface area, they have a somewhat increased flavor concentration.

Along with a rich, chocolate flavor, Tanzanina peaberry also has hints of dark fruits like blackcurrant, and a soft, sweet finish. Drinkers can also expect to taste floral notes and hints of citrus fruit, coconut, and pineapple. Like most African coffees, Tanzanian peaberry can be enjoyed hot or iced

• Country: Tanzania
• Elevation: 1700 to 2000 meters
• Processing: Washed - Double Fermentation

Cupping Characteristics: Bright orange and lemon citrus notes in the beans. You might also taste a hint of cinnamon, light milk chocolate and stone fruit flavors.