Tanzania – Coffee Origin

Tanzania produces bright, wine-like coffees with vibrant acidity and notes of black currant, citrus, and dark fruit. Grown on the slopes of Mount Kilimanjaro and Mount Meru, these beans are a true East African gem.

PEABERRY 
CUPPING NOTES: Cardamon, Brown Sugar, Tea, Bright Acidity, 
Complex, Medium Body 
GROWER: Various smallholder farmers and local cooperatives 
ALTITUDE: 1,500M-1,900 M 
SOIL: Clay Minerals 
REGION: Southern Highlands Songwe Region 
PROCESS: Fully Washed and Dried on Raised Beds 
HARVEST: June-August 
VARIETAL: Regional Bourbon Cultivars 
CERTIFICATION: Conventional 
DETAILS: 
Processing Detials: 
Coffee quality continues to rise as companies like Neumann Kaffee 
Gruppe (NKG) invest in infrastructure, which includes collective mills 
called CPUs (central processing unit) where cherry production from 
small farms is received and then carefully sorted, depulped, 
fermented, washed and dried.  Centrally located CPUs process coffee 
more consistently and ensure better quality, which results in better 
prices from the international market and more income for 
farmers.  The centralized mills also reduce the burden on farmers to 
invest and maintain their own processing equipment. 
Peaberry Details: 
This peaberry lot is sourced from farms located in Tanzania’s 
southern highlands where the bulk of production comes from small 
family owned farms consisting of just a few acres of land.  The 
rounder shaped peaberry is formed from the maturation of one seed 
per cherry rather than the typical two seeds.  The peaberry is sorted 
during the milling process and is considered distinct in its flavor 
profiles.