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
5 lb bags have extra shipping costs calculated into their price.