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Tanzania peaberry coffee beans come from the slopes of Mt. Kilimanjaro and Mt. Meru, near the Kenyan border. The peaberry coffees have a flavor that is full body, with a distinct aroma and vibrant flavor. The peaberry coffee is the male coffee beans of the plant.

Peaberry coffee beans do not split open, resulting in a rich and mellow intense flavor with a delicate acidity, not found in traditional coffees. If you like light to medium bodied coffees with a clean, sweet finish, this coffee is for you.

These coffees are called Kilimanjaro or sometimes Moshi or Arusha after the main towns and shipping points. Smaller amounts of arabica are grown much farther south, between Lake Tanganyika and Lake Nyasa, and are usually called Mbeya, after one of the principal towns, or Pare, a market name.

In all cases, the highest grade is AA, followed by A and B. Owing to tradition, most Tanzania coffee sold in the United States is peaberry, a grade made up entirely of coffee from fruit that produces a single, rounded bean rather than twin flat-sided beans.
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