Tanzania Nyasi Furaha Peaberry
This tasty offering from Southern Tanzania is an excellent representation of the classic Tanzania Peaberry profile. It's got gentle citric acidity, silky texture and subtle sweetness along with excellent balance and a clean, slightly floral finish. A very subtle coffee, don’t expect a blast of flavor! We noted lemon zest, buttery almond and amaretto, cherries, milk chocolate and a black tea undertone.
Tanzanian Peaberry has become a household name in the specialty coffee world. Despite making up only 5-10% of coffee cherries harvested, this little naturally occurring mutation is in higher demand than all other sorting sizes. Tanzania has more than 10 recognized coffee grades including the elusive triple A, but when coffee folks hear Tanzania, our minds immediately jump to peaberry. That’s some Juan Valdez level marketing!
For fans of Tanzania Peaberry, there’s really nothing quite like it for that combo of gentle citric acidity, silky texture and subtle sweetness. At its best, it’s also got excellent balance and a clean finish. Which is exactly how I’d describe this cup! The cup opens up with some fresh lemon zest – not too much – just enough to add vibrance to the rest of the cup. Next up we noted buttery almond and amaretto along with cherry and milk chocolate. There’s also a black tea tone throughout and just a hint of red wine and florals on the finish. A very subtle coffee, don’t expect a blast of flavor! It’s mild and so balanced that the flavors nearly blend together making them difficult to distinguish. Perfect for those who enjoy a light, easy drinking cup!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: June 5th, 2024. Harvest year: 2023-2024, packed in GrainPro hermetic bag.
Acidity & Brightness: Fairly bright and slightly sweet
Balance & Finish: Exceptionally balanced with a clean, slightly floral finish
Body & Texture:Full bodied, smooth and silky
Flavors: Lemon zest, amaretto, black tea, cherry & milk chocolate
Grade: Peaberry, grown at 1,200 – 2,000 masl
Certifications: Rainforest Alliance
Processing: Fully washed and dried in raised beds
Grower: Smallholder farmers in South Tanzania
Region: South Tanzanian Region, Tanzania
Varieties: Local heirloom cultivars
Recommended Roast Range: City+ to Full City+ (Light-medium to medium-dark)
We like this coffee best just before Full City (full medium) roast, where its flavors were exceptionally balanced in our roasts. For most roasters, that roast level occurs during the last trailing pops of first crack. If you are looking to pull even more crisp acidity out of the cup, go a little lighter, or as 1st crack is beginning to trail off. Be careful as this coffee is easy to under develop. You'll know you need to push the roast a little more if the cup tastes a bit vegetal, empty bodied and/or the acidity is unpleasantly harsh. At darker roasts, from 2nd crack on, the milk chocolate will become more like dark chocolate and you’ll get an increase in body from the cup, but you’ll lose a bit of acidity as a tradeoff. Peaberry is a favorite of beginners and seasoned veterans alike since the shape naturally lends itself to consistent, even roasting.
List & Beisler - "Tanzania stuns with fascinating wildlife, cultural abundance, and natural superlatives ranging from a spectacular coastline and the Serengeti savannah to the snow-peaked Kilimanjaro. Ever since the early 1900s, Tanzania has been keeping an eye on preserving its natural beauty. Today, about one-third of the country‘s territory is official national parks or conservation areas. Amidst this scenic diversity, some of the finest African coffees with complex cups and lively acidity are found here. Arabica coffee makes up about 70 % of Tanzania‘s coffee production and is mostly produced on the slopes of Mount Kilimanjaro in the north and in the southern highlands of Mbeya and Ruvuma. There, coffee trees are commonly intercropped with banana trees, wrapping the land in shades of lush green.
Just as impressive as the country‘s natural wealth is its warm-hearted and hospitable people who live from Tanzania‘s natural abundance to a significant extent. Agriculture is the main source of income. While larger estates account for only 10% of the coffee produced, 90% of coffee grows on smallholder farms. Coffee cultivation is still manual labor, ensuring that only the ripest cherries are hand-picked. This coffee from the south of Tanzania is a handcrafted coffee where the hard labor is reflected in a fine cup with intense fruity notes - a cup profile Tanzanian Peaberry coffees are famous for. Peaberry refers to pea-shaped beans where only one seed rather than two forms inside the coffee fruit. Branded under the List + Beisler name Nyasi Furaha, this cup profile stands for a pleasant citric and full cup paired with notes of dark chocolate fudge, lemon zest, and cassis.”
