Masangula Peaberry - Tanzania
Origin: Songwe, Tanzania
Tasting Notes: Plum, Floral, Lime
This AMCOS (Agricultural Marketing Cooperative Society) was formalized in 2018 and has 128 smallholder members. The farmers deliver cherries in the afternoon, and the depulper begins its work at 3pm. The coffee is de-pulped and graded into different channels throughout the washing process. First, the parchment is fermented for 24–36 hours, then washed clean before being soaked for 8–12 hours. It is moved to drying tables for 7–14 days.
Round “peaberry” beans are more common in Tanzania and this lot from Masangula is a beautiful example of East African terroir. We love this coffee for its stone fruit, floral notes, citrus qualities, and balanced acidity.
See our Coffee Brew Guides for more information about brewing coffee at home.