Unroasted - Tanzanian Peaberry

About the bean

The Mbeya/Mbozi and Mbinga regions in Tanzania's south are known for the PB FAQ grade of coffee (Premium B Grade, Fair Average Quality). A direct relationship between small farmers and the region's leading coffee exporter, Dorman, and the Agricultural and Marketing Co-operatives Societies (AMCOS), fosters the long-term relationships that provide the foundation for quality and consistency, as well as security for growers. This model of direct engagement and sustainability services is a key factor in the success of coffee production here and its long-term viability.

Peaberry beans are known for their concentrated flavour and body, which we definitely enjoyed in our sample brew: an Americano at a Full City roast. At this roast profile, the result is more smoky and robust and the aftertaste is likewise amped up. We would recommend opting for a plunge-press for density and strength. This pick is a nice one for those of you who prefer a milder acidity and lots of body. 

SUGAR CANE. BLACKBERRY. COCOA.

QUICK NOTES

REGION: Mbeya/Mbozi & Mbinga
PROCESS: Washed
DRYING: Sun-dried on levelled beds
VARIETALS: Bourbon, Kent, Typica, Nyara
ALTITUDE: 950-1,900 masl.
CUPPING SCORE: 86 points (specialty grade)

Roast recommendation: City to Full City (also suits a lighter roast). For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.

* The peaberry can be a tricky roast, however. The beans are dry on the outside but trap moisture on the inside. The exterior will look quite dark by comparison to other beans as you roast. Bear this in mind, especially for lighter roasts (we prefer to go to first crack).