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Mbeya Peaberry origin in Tanzania

Tanzania

Mbeya and southern highlands

Tanzania / Mbeya and southern highlands

Mbeya Peaberry

Tanzania · Kilimanjaro Coffee

MediumWashed$20.50

A lively Tanzanian peaberry with blackberry depth, lemon zip, and a playful cola-like sweetness.

Why this coffee works

Peaberry lots can feel concentrated and punchy, which suits compact immersion recipes.

Flavor notes

blackberrylemoncolalively
Variety
Peaberry selection
Producer
Mbeya smallholders
Process
Washed
Roast
Medium
Altitude
1700 m · Southern highland
Harvest
July to December

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Acidity

Lemon-cola

Body

Lively

Sweetness

Blackberry

Finish

Sparkling

Brew guide

Start with AeroPress

Rest 7-20 days off roast
Ratio
1:15
Grind
Medium
Temp
93 C
Time
2:10

A quick plunge keeps the cola-like sweetness from drying out.

Buying note

Pairing and lot context

Lot
Washed peaberry lot
Pair with
Blackberry scone
Best window
7-20 days off roast

Preparation methods

Choose the equipment by the cup you want

AeroPress

Juicy naturals, compact recipes and quick calibration.

Ratio
1:14 to 1:16
Grind
Medium
Time
1:45-2:30
Water
90-93 C

Equipment

AeroPress, paper or metal filter, stirrer, scale

  1. 1Add coffee and water, then stir just enough to wet all grounds.
  2. 2Steep briefly; shorter times keep fruit notes lively.
  3. 3Press with steady pressure and stop before the hiss if you want a softer cup.
  4. 4Dilute slightly if the cup feels too concentrated.

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio
1:16 to 1:17
Grind
Medium-fine to medium
Time
2:45-4:00
Water
92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

  1. 1Rinse the paper filter and preheat the brewer.
  2. 2Bloom the coffee with twice its weight in water for 30-45 seconds.
  3. 3Pour in slow pulses, keeping the bed level and avoiding dry edges.
  4. 4Let the drawdown finish, then swirl the server before tasting.

Batch brew

Repeatable daily brewing and balanced medium roasts.

Ratio
1:16
Grind
Medium
Time
Machine cycle
Water
92-94 C

Equipment

automatic brewer, paper filter, scale, medium grinder

  1. 1Use a paper filter and a level coffee bed.
  2. 2Start at 60 g coffee per liter of water.
  3. 3Taste after the full batch is stirred or swirled.
  4. 4Adjust grind one step finer for sour cups or coarser for dry cups.

Origin

Tanzania shapes this coffee

Southern Tanzanian highlands

Mbeya and southern highlands · -6.37, 34.89

Terrain

Southern highlands with peaberry selections and lively washed lots.

Seed context

Peaberry seeds can taste concentrated because each cherry develops one rounded seed instead of two flat-sided seeds.

Cup expectation

Expect blackberry, lemon, cola sweetness and a sparkling finish.

Brew context

AeroPress and pour-over methods keep the cup lively without drying it out.