Tanzanian peaberry - Coffee from this region is grown at an elevation of 4,492 feet in rich, volcanic soil under a shade canopy. As for the peaberry, more than 90 percent of coffee cherries produce a double seed, much like the two halves of a pecan. When only one seed is produced, it’s known as a peaberry. Many coffee experts think that peaberries produce a more intense, flavorful cup, and that’s certainly been our experience. We’ve found that Tanzanian peaberry produces a cup of coffee that’s both bold and very smooth at the same time
Sweet Black Earth, lemon-honey start; smooth, gentle citrus notes with a light chocolate finish.