When a coffee cherry forms it usually consists of 2 halves formed in each bean. Peaberries occur when only one half or lobe develops. These abnormal beans (sometimes up to 10% of a crop based on genetics of tree and environment) are usually sorted out during the milling process. Roasters sometimes call them “pearl” coffee, and many roasters find that the peaberry coffee produces a more intense taste as flavors are amplified due to the smaller bean. The higher acidity is perfectly suited for African coffees; especially Tanzania.
|Producer:||Small Tanzania farmholders in Northern Tanzania|
|Variety:||Bourbon, Arabica Kent|
|Processing:||Washed, and then sun dried|
|Altitude:||3,000 – 5,500 ft|
|Classifications:||PB is for peaberry. Tanzania also has AA, AB and B grade coffee|
|Harvest:||October to February|