Tanzania PB – Southern Blend

In the Cup: Praline and malt sweetness with bright citrus and stone fruit notes, lively acidity, and a candy-like finish.

Process: Washed

Farm: Smallholder farmers, various washing stations, Southern Highlands

Variety: Blue Mountain, Bourbon, Kilimanjaro, and Luwiro

Elevation: 1200–1900 MASL

Country: Tanzania

Harvest: South Tanzania: May–September, North Tanzania: July–November

What a fun expression of Tanzanian terroir! This peaberry lot pulls together beans sorted from four to five different washing stations across the southern highlands, where smallholder farmers grow a mix of Blue Mountain, Bourbon, Kilimanjaro, Luwiro, and Tanzania-specific varieties like N 39 and KP 423. Grown between 1,200 and 1,900 meters, these highlands create the ideal conditions for slow cherry development—and the concentrated, complex flavors that come with it.

Peaberries are the naturally occurring single-seed beans that form inside the cherry instead of the usual pair, and many roasters believe that concentrated shape translates to concentrated flavor. This lot's washed processing keeps the cup clean and lets those origin characteristics shine: cherries are depulped the same afternoon they're harvested, soaked for 10–12 hours to ferment, washed clean of mucilage, then spread to dry for 9–14 days. You're tasting the result of that careful, same-day processing—praline sweetness and malt richness grounded by lively acidity and a candy-like finish that keeps pulling you back for another sip.