Location: Tanzania
Varietal: Arusha and Others Organic
Altitude: Above 1500 meters
Harvest Season: October - February
Process: Washed Process
Crop: March Arrival
- Dry Fragrance (1-5): 3.6
- Wet Fragrance (1-5): 3.6
- Acidity (1-10): 8.0
- Body (1-10): 7.2
- Flavor (1-10): 8.2
- Aftertaste (1-10): 8.1
- Correction (1-10):
- Standard: +50
Total score from our cupping lab: 88.7
Assessment: A roundness swirling with slight wine and fruit
flavors. Heavy body of a rich liqueur |
Harvested at the base of Africa’s highest mountain, Mount Kilimanjaro,
near the Kenyan border, Tanzanian Peaberry has less acidity than most
East African coffees. The fertile volcanic soil is ideal for superior
beans and the result is a coffee that possesses a roundness swirling with
slight wine and fruit flavors. This gourmet African coffee displays many
of the characteristics of Kenyan coffee, though much lighter in acidity
and fuller body.
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