Tanzania Peaberry Coffee, CoffeeAM – Coffee Review
I just tried some Tanzania Peaberry that CoffeeAM sent to me. I found it very pleasing and smooth. African coffees tend to be a little winey in a good way, as long as it doesn’t go to far and become sour. Their light-medium roast preserved the rich flavors and muted the wineyness in a way that made it a very pleasant cup of coffee.
What they say about it
Mount Kilimanjaro, a dormant volcano in northern Tanzania, is the highest mountain in Africa at 19,330 feet. Kilimanjaro’s lower slopes provide fertile soil to grow Tanzania Peaberry Coffee, and the climate provides excellent conditions for coffee trees to thrive. Grown and harvested on the slopes of Mount Kilimanjaro near the Kenyan border, this gourmet African coffee displays many of the characteristics of Kenyan coffee, though much lighter in acidity.
Peaberry beans are small round coffee beans with a cleft in the middle; they have a richer flavor than their oval- shaped counterparts, often rendering a livelier cup with a full body and distinguished aroma. Peaberry coffee is rare; only 10% of all coffee develops with this characteristic, and as a result, peaberry beans must be hand sorted from the rest.
Experience a light-medium roasted coffee that is full of flavor!
Odd you just posted about this, my father in-law handed me a bag of it Tuesday. It is very smooth with the upmost flavor’s of richness out of a french press. Thank you again.
I didn’t enjoy this coffee at all but my sisters loved it,they think my taste buds are gone.
I will give them a try as I am a huge fan of East African coffees. I just discovered a new (new to me at least) roaster that has an excellent Ethiopian Yirgacheffe (sp?). Wonder if you have reviewed them yet?
When coffee is roasted the flame burns the outer layer which gives coffee a bitter taste unless you can find one that is not roasted.
While I was in Europe I tried the Tchibo Tanzania blend for the Caffisimo machine we bought from their store. The coffee is in fact a little winey, typical for high acidity coffees from high quality growing regions such as Tanzania. If I´d be roasting a batch to test, I´d combine with Costa Rica or Guatemala to get forth a combination of adequate body and high acidity (evenly roasted in any situation).