Tanzania Peaberry Coffee | The Golden Hopper

Tanzania Peaberry single-origin coffee bag from The Golden Hopper

Tanzania Peaberry Plus

12oz / Ground

$19.00 USD

Tanzania Peaberry Plus

$19.00 USD

Shipping calculated at checkout.

A peaberry is a naturally occurring mutation where only one seed develops inside the coffee cherry instead of the usual two, occurring in roughly 5 to 12% of any harvest. Denser and more concentrated than a regular bean, Tanzania sorts these lots specifically and is internationally known for them. Roasted medium in small batches in Belmond, Iowa. Deep blackcurrant richness, a wine-like depth, and a bright peachy sweetness that makes it one of the most distinctive and conversation-worthy coffees we carry.

Size 12oz 2lb 5lb

Grind Ground Whole Bean

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Learn about this roast

A bold, complex cup with deep blackcurrant richness, a wine-like depth, and a bright peachy sweetness that lifts everything up. Balanced acidity with a mellow fruit-like sweetness through the finish. One of the most distinctive and conversation-worthy coffees we carry.

For the freshest possible cup, choose whole bean and grind just before brewing. Coffee begins losing its aroma and flavor within minutes of grinding. Buying whole bean and grinding at home preserves everything that makes fresh roasted coffee worth it.
Pre-ground is still far fresher than anything on a grocery store shelf and is a great option if you don't have a grinder yet. Either way you're getting coffee roasted as fresh as possible, not sitting on a shelf for months.

Tanzania Peaberry is one of the most unique coffees in the world — and the story starts with the bean itself. A peaberry is a naturally occurring mutation where only one seed develops inside the coffee cherry instead of the usual two. This happens in roughly 5-12% of any harvest. Because peaberries are rounder and denser than regular flat beans, many believe they develop more concentrated flavor during roasting. Tanzania is internationally famous for these peaberry lots, and they are sorted specifically from the rest of the harvest to maintain size uniformity. Most Tanzanian coffee is grown by smallholder farmers with deep generational ties to the land, and Tanzania's proximity to Ethiopia means coffee has been part of the culture here long before it became a commercial crop.

Tanzania Peaberry is fully washed — cherries are depulped the same day they're harvested, then fermented in cement tanks for 24-72 hours. They are then washed clean through water channels and spread on raised beds to dry. Sometimes given an additional 8-12 hour post-washing soak before drying. This thorough process produces the clean, complex cup Tanzania peaberries are known for.

1200-1900 MASL (meters above sea level)

May-September (South) / July-November (North)

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