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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

Tanzania Kiliminjaro Peaberry

Country of Origin: Tanzania
Tanzania Kiliminjaro Peaberry
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Once upon a time, the association of "Peaberry" with Tanzania was almost as automatic as "Supremo" with Colombia. Tanzania indeed produces a lot of fine coffee in many size gradings, up to AA,
but peaberry seems to rule in distinctiveness in this E. African paradise, dominated in all senses by majestic Mount Kiliminjaro. Our "Kiliminjaro Classic" refers to the cup profile as well as
its origin, which is the Kiliminjaro growing region. As with most E. African coffee husbandry, smallholder farms rule the roost, and this coffee comprises three
co-operative groups: Mamsera, Mahida and Kirwa Keni. Processing occurs (as does about 60% of Northern Tanzania's coffee sector) at the large Rafiki Coffee Mill/Factory.The standout of this
co-operative lot is the cherry from Mamsera Co-op, which has shone under the guidance of Mrs. Mary Shayo
Peaberries are single seeds (normally a coffee cherry splits inside and produces 2 seeds) of a shorter, squatter and rounder shape. In the processing of finished production all beans fall through a series
of agitating plates with holes, and the smallest, not 100% per se, will be peaberry. This practice is not universal in Africa...hence one sees Ethiopian coffees with the peaberry merely part of the larger mix.
Peaberry coffees do require some adjustments on the part of the roaster owing to their shape; there's less overall surface area and density and weight differ from "normal"-sized beans. But the results are wonderful
when the coffee's well-produced, as is this Classic, produced from plantings of Bourbon and Kent varietals. Elevations of the farms range from 1350-1750 meters. The light-medium roast we do for pourover and drip yields a nice palette
of dark chocolate and sweet nuts, think cashew and walnut, with some stone fruit tones as well. We will also offer a darker roast for single origin espresso which is very chocolately and nutty! Please specify in the Notes section upon checking out.
 1 lb. bag $13.95 lb.

New August arrivals...yumbo Guatemala and Uganda natural process In what has seemed like an endless slog with all things pandemic, we're still cranking coffee and finding gems despite the relative slowdowns in new arrivals from origin. This week added delish Guatemala Organic Finca Bourbon, from an estate producing fine coffee for a century, and fittingly ...more
New arrivals streaming in... As the PLAGUE wears us all down at times, roasting is a salve for my spirit, and new crop arrivals are fun to share. Ethiopia, our favorite of all origins, is still behind the production and shipping curves by a couple months in general. We just got one of our faves of recent years, a washed ...more
Newest tasty inventory additions: Colombia, Rwanda and Ethiopia 2020 harvest coffees have begun arriving, and the newest additions are Colombia Finca Buenaventura (Anselma, Caldas Dept.)...the producer is a dynamic young woman, Luz Angela Martinez Restrepo, who continues a multi-generational family farm producing first-class coffee. Sweet and ...more
tumblin' tumblebeans
Anticipation! In about 73 seconds another batch of Badbeard's best will tumble from the roaster.
"Badbeard’s Microroastery (, operated by Portland Cello Project co-founder Justin Kagan, is slightly better-known, having entered the game in 2006. But no other roaster has produced a Maker’s Mark-infused blend for Portland band Weinland, and that hipster cred counts for a lot."
Ben Waterhouse, Willamette Week
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