Tanzania - East Africa

Tanzanian Peaberry green coffee is a rare and stunning single origin offering that is most favorable when roasted to a medium level. Bright acidity and wine-like flavors are dulled and lost when taken to a dark roast. But we nudge this roast into the ‘dark zone’ to carefully preserve the wine-like flavors. When used in an espresso process the flavor profile is like a Negroni cocktail, with its bitter sweet finish. Don’t be afraid of it.

However, It’s not just about where coffee grows, but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits. - Altitude 1200-2000 meters above sea level.

Of course precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem. - Precipitation - 1023mm, Temperature - 64 F, Humidity 62-79%

And finally a coffee’s process describes how the seed (coffee bean) is separated from the coffee cherry. Popular processing methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods. - Fully washed, Drying beds, Bourbon Varietal.