Tanzania Peaberry Southern Highlands - Reserve Series ( )

Medium Roast Flavor profile

The Rare Pearl, prized variety of Arabica beans, a genetic anomaly accounting for only about 5-10% of harvests, known for:

• Smooth flavor and bright acidity

• Notes of chocolate, stone fruit, caramel and wine

• Sweet and complex with hints of cherry plum and floral hints.

Altitude: 1300 – 1800m

Soil: Clay loam soil 

Varietal: Bourbon

Process Method: Semi Washed

Drying Method: Sundried

Harvest Period: June - September

Grade: 1

Location:  Southern highlands of Tanzania

Micro Lot - Small Farm Collective

Living in the southern highlands, the climate is almost ideal to produce high quality arabica coffee. The coffee is being selectively picked and then pulped during the same day. After pulping, the coffee is being dried on African drying beds. Once the parchment has reached the optimal moisture content it is packed and delivered.

Cupping Properties

Tanzania Peaberry delivers a bright, clean cup built around sweet citrus—orange and tangerine—with a honeyed brown-sugar backbone and a refined black-tea character. Stone fruit notes like apricot and peach add depth, while soft cocoa and toasted almond round out the profile. The medium roast brings a smooth, medium body with a creamy, polished mouthfeel, finishing crisp, sweet, and lingering with citrus and light caramel-cocoa tones.

The Pearl

Tanzania Peaberry is called the rare pearl of the coffee world because it forms in a way most coffee never does. Instead of two flat-sided beans developing inside the coffee cherry, a peaberry is a single, small, round bean—only a small percentage of any harvest ends up this way. That natural rarity, paired with its compact shape and density, makes it highly prized and often hand-sorted for quality. The result is a coffee that feels “gem-like” in the cup: exceptionally clean and focused, with vivid citrus brightness, layered sweetness, and a smooth, polished finish that stands out from the ordinary.