Peaberry coffee: the only child
Normally, coffee beans come in pairs in a fruit, flat against each other like peanut halves, but a funny thing happens in about 5-12% of the world's cafes; the coffee bean is born an only child. It's called a Peaberry (also called caracol, or “snail” in Spanish), which is a natural mutation of the coffee bean inside its cherry.
It is difficult to say whether this evidence is the result of the particular mutation of cherries or simply that the batches in question are of point good quality since there are limited research on this type of coffee
In fact, the quality of a Peaberry is affected by the same variables as any other coffee: variety, processing method, altitude and many more. The different stages from the coffee plant to the cup also play a role on coffee profiles. This includes roasting, quality control and brewing.
It would be too easy to assume that all Peaberry-type coffees are of the highest quality, especially when there are so many techniques that growers and roasters adopt to craft their batches of coffee and make them special in their own ways. Coffee is special first and foremost because of all the stages it goes through, and of course the work of the roaster. High quality Peaberry coffee does exist; however, it will be the result of something more than her mutation alone.
The history of coffee in Tanzania
With its proximity to Ethiopia and its common border with Kenya, part of Tanzania's population has had a long history and a cultural relationship with coffee, namely the Haya people, for whom the plant was used as aa chewed fruit. Coffee was cultivated for this purpose until German colonists ask farmers to grow Arabica coffee as a cash crop, expanding plants' reach within the country and developing the industry around Mount Kilimanjaro.
Germany lost control of the colony to the British after World War I, and the British attempted to develop a more efficient and profitable coffee industry along the lines of Kenya's. Small farmer cooperatives began to organize in the 1920s to try to improve market access, but it was many years before Tanzanian coffees really spread internationally.
In 1964, after both countries became independent from Great Britain, Tanganyika and Zanzibar were united to create the Republic of Tanzania - hence the country’s name, Tan / Zania. During the 1990s, efforts were put in place to reform and privatize coffee exports, allowing growers to sell more directly. Today, in most Western countries, Tanzanian coffees are mainly known as separated-out peaberry lots.
Peaberry coffee: a superior quality?
Since the coffee bean is on its own and does not need to share nutrients between two separate beans, some are inclined to say that it has a superior cup profile. Before, the round shape of the Peaberry-type bean as well as its density allowed to roast it more consistently than other coffees. With technological advances and the coming of convection roasters, roasters can now guarantee better roasting for any coffee.It is difficult to say whether this evidence is the result of the particular mutation of cherries or simply that the batches in question are of point good quality since there are limited research on this type of coffee
In fact, the quality of a Peaberry is affected by the same variables as any other coffee: variety, processing method, altitude and many more. The different stages from the coffee plant to the cup also play a role on coffee profiles. This includes roasting, quality control and brewing.
It would be too easy to assume that all Peaberry-type coffees are of the highest quality, especially when there are so many techniques that growers and roasters adopt to craft their batches of coffee and make them special in their own ways. Coffee is special first and foremost because of all the stages it goes through, and of course the work of the roaster. High quality Peaberry coffee does exist; however, it will be the result of something more than her mutation alone.
The history of coffee in Tanzania
With its proximity to Ethiopia and its common border with Kenya, part of Tanzania's population has had a long history and a cultural relationship with coffee, namely the Haya people, for whom the plant was used as aa chewed fruit. Coffee was cultivated for this purpose until German colonists ask farmers to grow Arabica coffee as a cash crop, expanding plants' reach within the country and developing the industry around Mount Kilimanjaro.Germany lost control of the colony to the British after World War I, and the British attempted to develop a more efficient and profitable coffee industry along the lines of Kenya's. Small farmer cooperatives began to organize in the 1920s to try to improve market access, but it was many years before Tanzanian coffees really spread internationally.
In 1964, after both countries became independent from Great Britain, Tanganyika and Zanzibar were united to create the Republic of Tanzania - hence the country’s name, Tan / Zania. During the 1990s, efforts were put in place to reform and privatize coffee exports, allowing growers to sell more directly. Today, in most Western countries, Tanzanian coffees are mainly known as separated-out peaberry lots.
Tanzania Peaberry
The distinctive characteristics of Peaberry such as sweetness and complexity of flavors are obviously present in this new lot. However, notes of dark chocolate, ripe fruit and a creaminess to die for make it unique, which is why it is one of the best sellers in our coffeeshops! We especially like it when creating blends because of its rich texture and versatile profile that pairs well with other coffees.Discover our new Tanzania Peaberry
Sources :
Perfect Daily Grind
Cafe Imports