(based on 2 ratings)

Tanzanian coffee shares a large part of its history with Kenya, since its industry harks back to the same early developers from Germany and England. Today, 40 percent of the country's 600,000 to 800,000 bags of coffee per year are exported to the United States. Only about two thirds of Tanzania's coffee crop consists of arabica beans, which is one of the two most common types of coffee beans. Compared to coffea robusta, (the other variety), arabica beans grow at higher altitudes and have a more elegant, robust flavor. We have procured some of the finest Tanzanian Peaberry AA coffee available today. Hailing from the slopes of Mount Mikari, in the Kigoma Region of northwest Tanzania, these beans are like none other in the world.

The term “peaberry” describes an agricultural abnormality. A normal coffee cherry produces two flat-sided beans within its fruit and pulp. A peaberry is the offspring of a coffee cherry that produces only one bean, which is smooth and round, and much smaller in size. The resulting bean offers a much tangier and fruitier flavor. The “AA” designation relates to the bean's grade. AA is Tanzania's highest classification for coffee. Intense, full flavored and full bodied, winey, snappy and vibrant. Tanzania Peaberry AA. We dare you to indulge!

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