Peaberries are considered by some to be superior in quality and taste from regular flat beans. The reasons for this are twofold: The single bean contains all the flavor intensity of two beans, and the round shape of the beans results in a more even roast. While the first assumption has little basis in fact, it is true the rounded shape of the beans does aid the roasting process. The perceived high quality of peaberry coffee is most likely as a result of the sorting process, which is more rigorous than that used to sort flat beans.
A brewed cup of pure peaberry coffee will not taste the same as flat bean coffee, even if the beans came from the same tree. Tanzanian peaberry coffee is known for its intense brightness and high acidity. Conversely, the coffee is medium-bodied and best enjoyed at a medium roast.
Along with a rich, chocolate flavor, Tanzanian peaberry also has hints of dark fruits like blackcurrant, and a soft, sweet finish. Drinkers can also expect to taste floral notes and hints of citrus fruit, coconut, and pineapple.
Like most African coffees, Tanzanian peaberry can be enjoyed hot or iced.
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