Tanzania Peaberry Plus Kitamu Micro Lot
Flavor Notes: complex acidity with citrusy notes and a balanced, dark chocolate body.
A classic espresso blend would be 1/3 Tanzania Peaberry, 1/3 Indonesian, 1/3 Brazil or Central American.
Great at a light and medium roast. Try it as a pour-over, drip, or cold brew.
- Origin: East Africa
- Region: Tanzania, Karatu, Arusha
- Farm: Estate Producers in the Northern Karatu District
- Variety: Bourbon, Kent, SL 32
- Altitude: 1400-1700 masl
- Grade: PB, Microlot
Harvest/Shipping: August - December
- Crop Year: 2023
- Certifications: n/a
Our Tanzania Kitamu Peaberry Microlot has been sourced from several estate producers in the northern Karatu District of Tanzania’s Arusha Region. Kitamu, meaning “sweet” in Swahili is used when describing something with a delicious taste and was chosen for this coffee for its delicious and complex acidity, citrusy notes and balanced, dark chocolate-like body.
The District of Karatu has become famous for its proximity to the nearby Ngorongoro Crater, an enormous volcanic caldera and popular tourist destination that is a national conservation area and U.N. National Heritage site. Naturally, the area’s mineral-rich soil is perfect for growing arabica coffee.
The majority of our Tanzania Kitamu Peaberry Microlot is made up of washed Bourbon, Kent and SL32 variety coffees from Heights Estate and Kongoni Estate. Heights Estate is located just 4.5 miles from the town of Karatu. Its peak elevation reaches 5,839 feet, making Heights Estate the highest coffee plantation in the region, hence its name. Kongoni Estate is located on the south western slopes of the Ngorongoro Crater and covers a large area of over 988 acres of coffee.
This Tanzania Kitamu Peaberry Microlot from Arusha is grown just 50 miles or so south west of Mount Kilimanjaro, Africa’s highest peak (16,000 feet from base to summit) and an extinct stratovolcano. Since the late 1800’s the majority of Tanzania’s high quality arabica coffee has been produced in the vicinity of Mt. Kilimanjaro, where the volcanic soil and abundant intercropping of mostly tall banana trees for natural shade provide excellent growing conditions for small farm coffee growers.
Cooperative growing is the norm in Tanzania with independent, small farms accounting for approximately 90% of the annual production. Practically all of Tanzania’s exported coffee is of the washed type, and although there is a small contingent of robusta grown at lower altitudes, the vast majority is arabica.