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Tanzania Peaberry Zoom

Tanzania Peaberry CP Select

Coffee usually develops as two separate beans, but about 5 to 10 percent of coffee beans only develop as one lobe which we call 'Peaberry.'


Many coffee drinkers believe that peaberries are more concentrated than normal coffee beans because of their small size. Tanzania coffee is similar to other washed East African coffees grown at high elevation (Kenya, Zimbabwe) but perhaps not as balanced.


It is for the acidity and brightness that people buy Tanzania coffee and it is often used as a blender. This Tanzania Peaberry comes from the north of the country, in the Kilimanjaro area. The elevation is about 4,500 feet, characterized by a winy acidity, medium body.  


A classic espresso blend would be 1/3 Tanzania Peaberry, 1/3 Indonesian, 1/3 Brazil or Central American. 


"We now know that Peaberries are, in some ways, an actual defect. While most coffee cherries produce two beans, an estimated two to 10 percent of cherries contain only one bean. These are the Peaberries. While no one knows yet exactly why a coffee tree produces Peaberries, we do know that they occur in all varietals, but occur more often in certain countries, such as Africa, although they are also found in Asia, Hawaii and South America." - January/February '06 issue of Roast Magazine.


1 Review(s)
SKU: BTP

Availability: In stock

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Product Description

    Details

    Many coffee drinkers believe that peaberries are more concentrated than normal coffee beans because of their small size. It is for the acidity and brightness that people buy Tanzania coffee, characterized by a winy acidity, medium body, and it is often used as a blender.
Additional Information

    Additional Information

    Type No
    Elevation About 4500 feet
    Farm -
    Origin - The Coffee Project
    Farmer thousands
    City -
    Region Ruvuma
    Farm Size less than an acre up to about 12 acres
    Coffee growing area Northern Tanzania
    Processing system Wet process
    Variety -
    Practices picking June to October, export November to March
    Climate wet season November – April Rainfall about 63 "
    Soil Type Volcanic Loam on steep hillsides
Product's Review
    1. solid Review by Tom
      Acidity
      Balance/Harmony
      Aftertaste
      Body
      Sweetness

      Caveat: I'm new to this so still feeling my way around home roasting. I used the SR500 and tried two different roasts: light french roast (about 10-15 seconds into second crack) and city plus (about 30 seconds after the last first crack). The light french roast worked better for this bean. There wasn't much acidity even at the lighter roast so I tried to bring out more of the body with the darker roast. Overall it was pretty well balanced cup; sweetness was closer to milk. (Posted on 7/29/2013)


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