Rogers Gourmet Coffee And Tea

By Joe Jefferson

First, let’s take a look at coffee cultivation in Tanzania. Tanzania is the third of a trifecta of East African countries known for their coffees (the other two being Ethiopia and Kenya, both to the north of Tanzania). In Tanzania, coffee is grown predominantly on the highlands surrounding majestic Mt. Kilimanjaro. The rich, volcanic soils of Mt. Kilimanjaro provide an ideal climate for coffee cultivation in contrast to the dry African savannah found at lower elevations.

Peaberry coffee, on the other hand, relates not to the geographic origin of a coffee variety, but rather the form of the coffee bean itself. Most – ninety percent or more – coffee beans split into two halves as they mature. This pair of flat-shaped bean is the typical coffee bean. On the other hand, some coffee beans do not split into halves and form a single, rounded bean in the shape of a pea, and, hence, the name “peaberry.” Many consider peaberry coffees to produce the most flavor and intense cups of coffee. Experts do not agree as to why the peaberry appears to yield a superior cup. Reasons vary from more nutrients being packed into a single bean to how the rounded bean rolls more smoothly during the roasting process. Peaberry coffee beans by nature are infrequent and less common among a coffee crop.

Like other African countries, Tanzania’s coffee industry employs a coffee grading system based on the size and form of the coffee bean. Usually the AA grade tops the list in terms of size and therefore quality. Likewise, the PB grade stands for Peaberry. There is some mystery, though, as to why the Peaberry grade is the one grade most frequently found in the United States. Perhaps, the Peaberry grade was simply marketed in the United States to help further distinguish it from its famous competitor – Kenya AA – to the north.

What should one expect from a cup of  Tanzanian Peaberry? As with most peaberry coffees, a drinker should expect a lighter bodied, slightly more acidic and therefore bright taste profile in contrast to regular (non-peaberry) coffees. For Tanzanian Peaberry Coffee in particular, I find the intense and sweetly acidic taste to be often softened by wine and fruit overtones. And without a doubt, it is one of the most aromatic coffees available.

On a personal note, I deliberately limit myself to no more than two cups of Tanzanian Peaberry at a time. I have not had a chance yet to research its caffeine content but two cups of  Tanzanian Peaberry is more than enough to have me buzzing around the house or office. I am not sure that my co-workers and family could handle me if I had a third cup.

Joe Jefferson is the resident coffee expert at World Trader Coffee, where its Tanzanian Peaberry coffee is among the top selling coffees. World Trade Coffee also offers a full selection of African coffees.

Related Products:

1. Tanzania Peaberry Coffee Of The Month
2. San Francisco Bay Tanzania Peaberry Coffee

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