Tanzania: The Kilimanjaro Peaberry
Tanzanian Coffee will take us back to East Africa, specifically to the slopes of the highest free-standing mountain in the world: Mount Kilimanjaro.
Tanzania is a vital player in the Coffee World.
The Coffee Bean grown in Tanzania introduces us to a specific biological curiosity: the Peaberry.
In the coffee world, “TZPB” (Tanzanian Peaberry) is a legendary grade that collectors hunt for.
Tanzanian Coffee Production at a Glance
Country: Tanzania
World Ranking
17
Annual Production
1.1 – 1.3
million 60grm Bags
Average Altitude
1400m– 2000m
Flavour Profile: Black Tea, Blackberry, High Acidity
Caffeine Strength of Bean Produced Low ⚡ Medium ⚡⚡ High ⚡⚡⚡ Extreme ⚡⚡⚡⚡
| Main Variety | 70% Arabica / 30% Robusta ⚡ |
| Harvest Season | July – December |
| Region | Kilimanjaro, Mbeya, & Arusha |
| Body | Medium and Wine-like |
| World Production Share | 0.7% – 1% |
| Process | Primarily Washed |
The History: The British Influence of Tanzanian Coffee
Coffee arrived in Tanzania with German colonists.
Although it was the British who grew the industry in the early 20th century.
Today, coffee is Tanzania’s largest export crop.
While they produce both Arabica and Robusta, the high-altitude Arabica from the northern volcanic regions is what put them on the specialty map.
The Science: What is a Peaberry?
Normally, a coffee cherry contains two flat-sided beans facing each other.
However, in about 5% of all coffee harvested, a natural mutation occurs where only one seed is fertilized.
The Shape: Instead of being flat, the bean is small, round, and shaped like a pea.
The Myth: Many experts believe that because the tree only had to “feed” one bean instead of two, the flavor is stronger.
The Roasting Advantage: Because they are round, Peaberries roll easier in the roasting drum, which leads to an even heat distribution and a more consistent flavor.
How to Enjoy: The “Wine” of East Africa
Tanzanian coffee is often compared to its neighbor, Kenya, but it is generally a bit softer and more balanced.
Best Method: V60 / Pour Over.
This highlights the “bright” berry acidity and the tea-like finish
The Tasting Note: Look for the “Winey” acidity.
It has a sharp, pleasant zing similar to a dry red wine or a tart blackberry.
The Peaberry Premium
“In most countries, Peaberries are sorted out and sold as a separate, premium grade.
In Tanzania, this sorting process is an art form.
For The Coffee Guide reader, buying a ‘Tanzanian Peaberry’ isn’t just about the flavor; it’s about the unique physics of the bean.
The round shape allows for a more even roast, often resulting in a sweeter, more vibrant cup than its flat-sided siblings.”
