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Tanzania Ruvuma Peaberry

$ 19.00

Peaberry lovers rejoice!  Tanzania Peaberry is back!

My favorites are always the African coffees, and I enjoy sharing Tanzania Ruvuma Peaberry. It's like coffee candy! I love Tanzania coffee and have been waiting for it all year. Peaberry coffees make up less than five percent of the coffee harvest, so you know you're in for a treat.

Washed, mild, smooth, and creamy in a deceptively gentle cup. Just a little sweetness with a hint of flaky pastry. The finish is soft and just a touch tart. It has character.

I know you're waiting for it.  Get some today!

Aroma: Spice, Cookie, Creme Brulee
Body: Smooth, Creamy
Cup: Deceptively Mild, Well Washed
Finish: Mild and Slightly Tart

About this Coffee

GROWER: Smallholder farmers from the Mbinga District
REGION: Mbinga District, Ruvuma Region, Tanzania
ALTITUDE: 1,200 – 1,800 meters
PROCESS: Fully washed and dried on raised beds
VARIETY: N5, N39 (Bourbon)
HARVEST: September - February
SOIL: Volcanic loam
CERTIFICATION: Conventional 

Tanzania Ruvuma GrainPro coffee is sourced from family-owned farms organized around Soochak Bush and Tropex, two companies that began collaborating in 1999 to improve coffee production in the Mbinga district of Tanzania. The Mbinga district is located in the southwestern corner of the Ruvuma region and shares a border with Mozambique and Lake Nyasa (also called Lake Malawi), one of the African Great Lakes known for its rich diversity of wildlife. 

Soochak Bush and Tropex provide critical support to the small producers, including the operation of a dry mill and logistics to transport and export coffee from the port city of Dar es Salaam, which is more than 1000 kilometers from the Mbinga district. To ensure improved post-harvest processing, Soochak Bush and Tropex have rehabilitated eight existing wet mills, built 13 new centralized wet mills, and another eight micro-wet mills. Cherries are hand sorted, soaked so floaters can be removed, de-pulped, fermented for 2 to 3 days, washed in channels, dried on raised beds, and then sorted again at the dry mill. Farmers are paid for parchment during the harvest and paid a share of profits after export.


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