Tanzania Tarime Town Peaberry

This Peaberry is a real powerhouse, focused fruit notes, green grape and grape skins, candied citrus, and tea-like herbal flavors. Incredibly sweet underneath it all, and citrus-like acidity tying it all together. City to Full City.
Out of stock
88.3
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Apr 17 2017
Lot size 15bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon
Grade Peaberry
Appearance .6 d/300gr, PB 15 screen
Roast Recommendations This coffee excelled under all the roasts we did from light City roast to Full City+. It's hard to go wrong.
Weight 1 LB
Tarime is a the capital town of a unique coffee growing area in Tanzania's North Mara district. What makes it unique is the distance of Mara from the other well-known coffee areas around Mount Kilimanjaro and Arusha, as well as the Southern areas of Mbinga and Mbeya. Tarime is between the Maasai Mara National Reserve and Lake Victoria. I knew that the area of Lake Victoria had coffee, but of the robusta species, and from the other side of Victoria near Bukoba. Tarime has a handicap because it is over 1200 km by road to the port at Dar Es Salaam, making for high transport costs over hot, dusty roads. But more remarkable than location is how clean and fresh this coffee tastes: With all the logistics challenges to ship coffee from Dar in general, and Tarime in particular, this is a brilliant arrival. It's a peaberry outturn, the small, round coffee bean that is separated from normal flat beans in dry milling the coffee before export. Peaberry don't necessarily have better cup quality than flats, but this peaberry outturn might convince you otherwise!
The peaberry outturn from Tarime is a real powerhouse, dry fruit and loose leaf dry tea notes accent a clean, simple syrup like sweetness as the dry fragrance suggests. City/City+ roasts hint at fruit teas in the ground coffee, apple, elderberry, even a citrusy waft. Adding hot water brings up more of a cooked fruit smell, berry compote, baked apple, and a punchy green tea aspect. The cup is vibrant at City to City+ roast levels, showing a grabby, grapefruit-like acidity. As the cup temperature cools more tea-like, herbal flavors come to fore, along with candied citrus, and a resonant grape note too, tart like green grape and the grape skins too. The weight of this peaberry coffee is impressive and like fruit juice on the palette, lending to a long lasting aftertaste. Versatile in the roaster, I prefer the middle roast levels where fruit flavors and body are both 'juicy', and mouth cleansing acidity ties together the fruited cup complexity. This is the perfect "dessert" type coffee, a complexity and sweetness that are easy to identify in light to middle roasts, and sure to turn the heads of even those who think all coffee tastes the same!