African Coffee
MEDIUM / DARK ROAST
When a coffee cherry forms it usually consists of 2 halves formed in each bean. Peaberries occur when only one half or lobe develops. These abnormal beans (usually less than 10% of a crop based on genetics of tree and environment) are usually sorted out during the milling process. Roasters sometimes call them "pearl" coffee, and many roasters find that the peaberry coffee produces a more intense taste as flavors are amplified due to the smaller bean. The higher acidity is perfectly suited for African coffees; especially Tanzania.
Variety: Bourbon, Arabica Kent produced by small Tanzania farmers in Northern Tanzania at 3,000-5,500 feet and harvested October to February.
Cupping notes: Very good fruity acidity and body. Citrus flavors in the cup.