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We are proud to offer this new Peaberry Coffee Bean from Tanzania at our Nashville shop. We’ll be brewing this fine coffee every Friday in March – so stop by and give it a try!
This coffee is big and bold, showing off a lot of ripe fruit character. The acidity is bright, balancing out the sweet chocolate richness of the finish.
Tanzanian Arabica coffees are grown on the slopes of Mount Kilimanjaro and Mount Meru in the Northern areas under the shade of banana trees; truly an exotic location for this East African coffee. It is also grown in the Southern Highlands of the Mbeya and Ruvuma regions where coffee is both inter-cropped with bananas and grown in pure stand. Arabica coffee makes up to 70% of the total country production.
Mbeya is one of Tanzania’s thirty administrative regions; it’s located in the country’s southwest region and the capital is Mbeya City. The region is occupied by different ethnic groups including Nyakyusa, Ndali, Nyiha, Nyamwanga, Safwa, and Vwanji, amongst others who grow coffee as a means of livelihood.
Ripe and uniformly red berries are picked and taken for pulping on the same day. The pulp is separated from the beans using machines and clean water. The wet beans are preserved in special fermentation tanks for 48 hours, after which they are washed to remove the mucilage. The beans are then transferred to the raised drying beds made of wire mesh. Drying begins immediately after washing to avoid re-fermentation. The beans are often covered with cloth in the middle of the day to protect from the strongest sunlight. Drying takes about 10 days under normal conditions. The dried coffee, or parchment, is packed into well-aerated bags and transported to the curing factory (dry mill).