Background:

This Tanzania Peaberry Southern Blend comes from smallholder farmers growing at elevations between 1,200 and 1,900 meters above sea level, where volcanic soils and cool highland nights create ideal conditions for slow cherry development and concentrated flavor. Tanzania has a long cultural history with coffee. The Haya people of the region traditionally chewed the coffee fruit long before it was cultivated as a beverage, and it was not until German colonists mandated Arabica as a cash crop that formal cultivation spread across the country, particularly around Mount Kilimanjaro. About 5 to 10 percent of coffee cherries naturally develop as a single lobe rather than the typical two flat-sided beans. These are called Peaberries, and their smaller, denser form is believed to produce a more concentrated cup. This lot is fully washed using traditional fermentation methods in cement tanks for 24 to 72 hours, sometimes followed by a soak before drying on raised beds, a process that sharpens acidity and brings clarity to the cup. The result is a classic East African profile, bright, tart, and fruit-forward, with the amaretto and spice character this southern blend is known for.