“Peaberry coffee is actually a mutation in the coffee cherry that produces one seed (we call them beans) instead of two, and it is smaller and more round than a normal seed. Peaberry occurs in roughly 5% of the worlds coffee, and while many see it as a flaw, Tanzania coffee producers celebrate the uniqueness. It is believed that because only one seed grows inside of the cherry, it is more dense with flavor.
We roast our Tanzania Peaberry to a fully developed medium roast, dropping it just prior to the start of second crack.
Recommended brewing methods: aeropress, french press, cold brew, espresso
In the cup: heavier mouthfeel with notes of cocoa, caramel, brown sugar and subtle cooked fruit flavors.” –Trial Creek Coffee Roasters