Tanzania Peaberry Zanzibar Green Coffee Beans 1lb


Assessment: Peaberries are typically a mild and neutral low acid coffee bean with a light aroma and a hint of toasted barley, with a full body and mild neutral taste. However Peaberries from Tanzania, where coffee is grown on the slopes of Mt. Kilimanjaro, results is a medium bodied, slightly lemony acidity, black tea notes, chocolate notes, blackberry notes, kiwi notes with a light and sweet, nearly floral aroma, balanced, complex.



About the Origin:  Tanzania Peaberry* Zanzibar is a premium blend from high grown estates in Southern Tanzania (Lunji, Utengule, and Kanji Lanji Estates) and Northern Tanzania (Mondul, Burka, Ngila, and Lyamungu Estates).

Southern Estates -The Southern Estates are located in Mbozi and Mbeya, in the southern highlands of Tanzania. Although total production is usually less than 500 metric tons, the coffee from Utengule, Lunji and Kanji Lalji estates has a very good reputation. The Utengule coffee estate is a traditional, well-managed East African Coffee farm that produces an exquisite Arabica coffee. There is a large variety of rare trees and flowers growing on the farm as well as several rivers. By walking through the 500 acre coffee estate you can explore how coffee is being grown, harvested, and processed.

Mondul Estate-This farm was developed by Count Vottorio Davico di Quittengo in 1931 after a careful inspection of the fertile and uninhabited areas on the slopes of the Mondul mountains in Northern Tanganyika. He fell in love with East Africa after working briefly for the Central Africa Exploration Company in Uganda. After convincing his family in Italy to assist him in the purchase of the land, the Mondul Coffee Estate was founded. Count Davico died in 1983 and was buried at Mondul on the highest hill overlooking the estate. His two sons are now running the estate with the same entrepreneurial spirit and social commitment of their father. It has a total production of 1400kg/ha.

Burka Estate-This farm was established in 1899 by German settlers and has continued as a coffee producing farm. The estate covers an area of 1500 acres with an annual production of 1000 metric tons. The estate is also home to the Arusha Coffee Lodge, which has coffee plantation tours, horseback riding, mountain biking, and nature trails.

Ngila Estate-This estate is situated in the Karatu District on the slopes of the Ngorongoro crater and is surrounded by the Ngila Forest reserve. It was founded in the 20th century by a German family and later taken over by British farmers after the WWII, who sold it to Ruldolf Meyer in 1990.

Lyamungu Estate-Lyamungu is located on the southern foothills of Mt. Kilimanjaro, approximately 15km from the Moshi/Arusha main highway. It was established in 1934 as a center for coffee research in Tanzania and is now leased to Mufindi Tea Company.


The familiar shape of coffee beans is the result of two round seed developing together in one crowded round fruit. So crowded in fact that the coffee beans themselves constitute 98% of the cherry that has almost no fruit. The coffee cherry fruit is just a thin layer of slippery mesocarp we call pulp.

There is a competition for space within the coffee cherry and where the two seeds touch there is pressure pushing them together while sharing the limited habitat. Each coffee bean will form a hemisphere with a flat side where they face each other. If you put two roasted coffee bean flat sides together you see their relationship during development.

Now imagine what one bean would look like if its counter-part (seed pair) failed to develop during its formative stage. It would become round or even oval. Without a facing partner the flat side normally formed by their crowded confinement isn’t created. As a result the single peaberry bean is free to grow into its characteristic round shape. These creations are ubiquitous and represent approximately five to ten percent of most coffee crops. So you see there is no special peaberry tree.

Coffee beans come in a variety of shapes and sizes. Both genetics and environmental factors are responsible for these variations. During the hulling and milling process mechanical sorters remove most of the undesirable misshapen beans because roasters like consistency in bean size as it is important to proper roasting. Screening machines separate the beans into regular sizes that are sometimes considered grades, just like olives or shrimp are graded. Larger coffee beans often sell at a higher price.

If you sort through any green or roasted coffee you will likely find another anomaly called a triplet. In this case three seeds were created in the cherry and as you can imagine the result is three wedged shaped beans looking like a slice of watermelon.






Additional information

Weight 1.0 lbs
Recommended Roast:

Medium or City Roast (more common in the Western U.S.) It's light but not too light. Peaberries are too acidic in the lightest roasts.

Medium Roasts (American, Breakfast, Brown, City, Medium) medium light brown beans. The American roast is the lightest medium roast and the most common roast used for cupping and professional coffee tasting. An official Medium or City roast (more common in the Western U.S.) is slightly darker than American (more common in the Eastern and southern U.S.), and is an excellent choice for tasting the differences between most varietals.


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