This particular lot from Crickle Creek Coffee Roasters’ collection celebrates the unique botanical anomaly found in the southern highlands of the Songwe Region. Rather than the typical two flat-sided seeds, these cherries produce a single, dense, and spherical seed known as a peaberry. Because of their uniform shape and increased density, these beans allow for a highly uniform extraction that highlights the inherent energy and vibrancy of East African cultivars. Grown by smallholder cooperatives at extreme elevations, this coffee represents a meticulous chain of custody from the volcanic soils of the highlands to the roastery in Calgary.
On the palate, this selection offers a focused and expressive profile characterized by its remarkable structure and terroir-driven clarity. The cup opens with a refined acidity reminiscent of blackcurrant and citrus, which is supported by a syrupy sweetness that lingers long after the sip. The peaberry mutation lends a concentrated flavour density that makes this an exceptionally articulate example of Tanzanian viticulture. This is the quintessential expression of Tanzania. A necessary staple for the daily ritual of the discerning brewer.
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Origin
Tanzania |
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Quantity
340g (12 oz) |
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Process
Washed |
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Altitude
1500 - 1900 MASL |
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Roast Level
Medium |
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Recommended Brew
Pour Over |
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Producer
Smallholder Farmers |
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Variety
Bourbon Cultivars |
Our Coffee Addicts Promise
We’re passionate about fresh, flavourful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 6 weeks of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than six weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
