Tanzania Peaberry Plus
Origin: Mbeya & Songwe, Tanzania
Producers: Isaiso AMCOS
Elevation: 1,350–1,600 m (4,400–5,250 ft)
Varieties: Kent, Bourbon, N39, and local types
Process: Washed
Harvest: July – September
Cup Score: ~85 (specialty grade)
Flavor Notes: Dark chocolate, black currant, plum, chamomile
Body & Acidity: Medium body, medium acidity
About the Farm
The Isaiso Agricultural Marketing Cooperative Society (AMCOS) was founded in 2008 and today includes roughly 350 smallholder farmers, most managing just 1–2 hectares of land. In 2023, their peaberry coffee won first place at the Tanzania Fine Coffee Competition; a major recognition of their dedication to quality.
In Tanzania, AMCOS cooperatives like Isaiso are essential. They provide members with access to processing, transport, storage, marketing, and government support. Without them, most farmers would have no way to bring their coffee to the global market. Choosing this lot directly supports these smallholders and their community.
About the Bean
Peaberry coffee is a natural mutation in which a cherry produces a single rounder seed instead of two. Only about 1 in 9 cherries form peaberries, and they must be carefully hand-sorted, making them a rare and sought-after grade. Their higher density often translates to a more vibrant, complex cup.
This lot was washed processed at Coffee Processing Units (CPUs). Freshly picked cherries are pulped, fermented for up to 72 hours, washed in channels where dense beans sink, and then dried on raised beds for 9–14 days. This meticulous process highlights the clarity and brightness of Tanzanian coffees while preserving depth and sweetness.
The result is a balanced cup with rich chocolate notes, juicy black currant and plum, and delicate chamomile undertones, carried by a medium body and medium acidity.