Tanzania Peaberry Plus Washed (Medium/Dark Roast)

Green Profile

    Bittersweet Chocolate Brown Sugar, Raisin, Black Tea, Lime

Roasted Profile:

    On the Nose: Tobacco, Dried Fruit

    On the Palate: Dark Chocolate, Rich and Smooth

-Body: Medium

-Acidity: Medium

-Process: Washed

-Variety: Kent, Bourbon, N39, Local Varieties

-Altitude: 1200-1900 MASL (3900-6200 approximate feet above sea level) 

About the Coffee:

Peaberry (PB) coffee forms when a single round seed develops inside the cherry instead of the usual two. These beans are denser and more spherical, appearing in only a small percentage of the harvest. Tanzania’s PB grade is highly regarded, and this lot combines peaberries from both Northern and Southern suppliers.

About the Farm:

Most coffee comes from smallholder farmers, typically with an average of 1 - 2 hectares, as well as private estates. Smallholders deliver their cherries through AMCOS groups or process them at home using hand pulpers. Tanzania’s network of AMCOS plays an essential role in organizing farmers, providing centralized processing, and connecting parchment to mills before it enters the auction or direct market.

Tanzania PB Plus is sourced from both the Northern and Southern coffee-growing regions of the country, where altitudes range from 1350–1850 masl in the North and 1200–1700 masl in the South. These regions produce coffee on fertile soils with reliable rainfall and cool temperatures that support slow cherry development and high cup quality

About the Process: 

For AMCOS groups, cherries are delivered the same day to a Coffee Processing Unit (CPU), where they are inspected, sorted, and pulped immediately. The pulped coffee is fermented in tanks for up to 72 hours, depending on temperature and condition. After fermentation, the coffee is washed with clean water and dried on raised beds for up to 14 days.

For home processing, farmers use hand pulpers to depulp cherries on the farm. The coffee then ferments for up to 72 hours, is washed, and dried on raised beds for 10-14 days before being delivered to AMCOS collection centers. All parchment is ultimately transported to a dry mill for storage, grading, and preparation for export.

For larger quantities please contact us.