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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.

Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

NO coffeepocalypse in this crazy COVID-19 period...THERE IS AND WILL BE JAVA! I have been receiving inquiries from many people wondering if THERE WILL BE ANY COFFEE in the next 2-3 months. We get that there's incredibly exasperating news every day and it's impossible to process it all, but Badbeard has goods and the supply chain, while in turmoil like apparently ...more
Ins and Outs (coffees, not burgers) Say hello to current Peaberry #2 from Tanzania, joining Brazil Jazblu in the tasty-and-cute-as-a-button department. We finally said adios to our last pound (of his 2019 harvest) of wonderful Honduras Catracha Ernesto Vasquez, a coffee farmer whose nanolots we have been offering since the ...more
Coffee Beers 101 @ Baker's Dozen event, March 22, 2020 We'll be participating for the 5th year in the annual Baker's Dozen Coffee Beers/Beers/Donuts event in Portland, Sunday, March 22, from 10 AM-2 PM...White Owl Social Club...1305 SE 8th Ave. Creator and organizer Brian Yaeger pairs 13 different collaborating coffee roasters and breweries and ...more
Symphony Latte, by Tyler Hauptman of Sweet Masterpiece
Barista Tyler Hauptman of Sweet Masterpiece (Portland, OR) shows off his chops on Badbeard's Symphony blend coffee.
"Not having Badbeard coffee at home for the past several weeks and now having it helped me realize something. Justin Kagan is a true coffee roasting genius. Damn."
Brian G., McMinnville, OR
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