Most coffee beans are born twins. Within each cherry on the coffee tree, two beans are grown side by side, resulting in the flat face of most beans. Peaberries, however, occur when only one of the two seeds is fertilized, growing on its own without anything to flatten it. Only between 1% and 9% of the beans from a harvest are classified as peaberry. They are individualists, the lone wolves of the coffee world. As a result of their independence, many coffee connoisseurs have suggested that each peaberry is infused with all the assets normally reserved for two beans.
Coffee plants first came to Tanzania from Ethiopia, sometime in the 16th century and immediately felt at home in the volcanic soils, warm humid climate and high altitudes of Mount Kilimanjaro.
Tanzanian coffee has a bright, vibrant acidity just like Kenyan coffee (which borders Tanzania) but with a smooth, creamy and buttery body and a lingering aftertaste. The
beans are twice as vibrant and with more developed flavors – you can expect more pronounced chocolate notes and even hints of grapefruit.
In our humble opinion, these beans are most certainly unique.