12 oz bag of Talking Crow Coffee Roasters Single Origin Regular Tanzania Kilimanjaro

Regular Tanzania Kilimanjaro Peaberry

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Tanzanian coffees typically have a medium body and bright fruit-toned acidity with sweet, fruity-berry notes.  This is a peaberry, a genetic mutation where only one seed (instead of two) is within the cherry making it noticeably sweeter and more flavorful.

Growing Altitude: 1,350 – 1,750 meters above sea level

Arabica Varietal:  Bourbon, Kent

Harvest Period: October – December

Milling Process: Washed

Aroma: Fruit, Nutty

Body:  Medium

Acidity: Medium

Flavor: Brown Sugar, Dried Fruit, Chocolate, Grape


Aroma:  the overall smell of the coffee.

Body:  The consistency or "mouthfeel". Best compared to milk. 
Light = skim milk
Medium = 2% milk 
Medium-heavy = whole milk 
and Heavy = cream.

Acidity:  The "tart-pop" flavor experience.  Not to be confused with acid.  It can range from simple and balanced to complex and bright.

Flavor: The overall taste of the coffee that includes aroma, body, and acidity, but also refers to the specific flavor characteristics of different growing regions and micro-climates.

Roast Level Medium: roasted coffees have no oil on the bean surfaces. They exhibit  balanced flavor, aroma, and acidity. The flavor notes are best detected with this roast level.

Roast Level Full City:  medium-dark roasts have a richer, darker color with some oil beginning to show on the surface of the beans.  This roast has a heavy body in comparison with the medium roasts.