Volcanica Coffee Tanzania Peaberry Coffee - 16 oz., Whole Bean

Tanzania Peaberry Coffee is now sourced from the prestigious Kilimanjaro Plantation, nestled on the southern slopes of Mount Kilimanjaro. This estate has been growing high-quality Arabica Bourbon coffee since 1955, with its roots tracing back to the introduction of Arabica Bourbon by missionaries in 1890. The rich volcanic soil and perfect climatic conditions make this single-origin coffee one of the finest in the world.

The coffee from Kilimanjaro Plantation is known for its vibrant acidity, rich body, and intense flavor, with delicate winy overtones and a fragrant aroma. Originally grown on large plantations, the coffee is now a vital part of the local “shamba” (cultivated garden) tradition of the Chaga tribe, who have been integral to the region’s coffee cultivation. Each cup reflects the legacy of Kilimanjaro’s world-class coffee production, combining tradition and excellence in every sip.

Certifications:

• Kosher Certified
• Single Origin
• Rainforest Alliance - RFA
• UTZ Certified

Flavor Notes: Cinnamon, Light Milk Chocolate, and Stone Fruits

Processing: Washed Process

Roast: Medium Roast

Additional Information:

• Country: Tanzania
• Drying: Raised Beds (A natural drying process that results in a sweeter, more floral flavor)
• Altitude: 4900 FT
• Farm: Kilimanjaro Estate
• pH: 5
• Single Origin Coffee

• Peaberry Coffee: What is a Peaberry Coffee? Tanzania Peaberry Coffee beans are unique and have a much richer flavor. They are only found in 5% of the crop and are removed manually. The flavor of the Tanzania Peaberry Coffee is of a finer quality than the rest of the crop and is desired by coffee connoisseurs.

Most sources indicate that coffee arrived in Tanzania in the 16th century from Ethiopia. Originally, the Haya tribe in Tanzania would take the ripened coffee cherries and boil their skins with various herbs until macerated, and then smoked the mixture until it became something akin to coffee cherry jerky, which they would then chew on. They called coffee concoction amwani.

At first, coffee wasn’t meant for daily consumption in Tanzania. The people of the Haya tribe restricted its use for cultural, primarily religious, rituals, in which primarily high-ranking officials and royals were allowed to consume amwani and it was tightly controlled who could grow the crop.

Coffee became a cash crop in Tanzania in the 20th century under German colonial rule, in which the colonists mandated coffee trees be planted in every region in 1911, and soon after coffee became a major exported crop and indelibly linked to Tanzania. After World War I, the British took over the country and quickly planted over ten million seedlings throughout Tanzania, and eventually created the first cooperative in the country by 1925, called the Kilimanjaro Native Planters’ Association (KNPA).

After Tanzania’s independence in 1961, the government made quick work to develop the infrastructure and help grow the coffee industry into the burgeoning success that it is today. Despite occasional setbacks, like the coffee wilt disease spreading through the crops in the 1990s, and various economic troubles of the country, coffee has persisted to become one of the most important crops of Tanzania, and that is no more apparent than in Tanzania Peaberry coffee that Tanzania is known the world over for.

Although they are referred to as beans, the coffee that we know and love is in fact a seed. Normally, the seeds inside coffee cherries develop two flat surfaced sides. In approximately 4-6% of the world’s coffee production, only a single seed grows inside the coffee cherry. These are what we refer to as peaberries.

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