Tanzania Peaberry Kilimanjaro

We're excited to shared this grade A African coffee with you. This light roast brings out an aroma of cherry syrup and as the cup cools, brings a lime flavor forward. 

Peaberry mutations occur in about 5% of coffees and are most common in Tanzanian and Hawaiian varieties. Instead of two beans developing inside the coffee fruit, only one becomes fertilized.  This results in a pea shape rather than the flat side from two beans growing against each other.

REGION: Kilimanjaro

PROCESS: Washed

ALTITUDE: 1,300 - 1,800 m.a.s.l.

VARIETIES: Bourbon, Kent

MOISTURE: 9.1%

Q GRADE: 84 Points 

Roast: City+ (Light Roast)

CUP: Sweet Winey Acidity / Medium Body

FLAVOR: Rich, balanced cup with notes of dry red fruits and citrus.