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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.
