100% Tanzania Peaberry green unroasted whole coffee beans
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2 Pound (Pack of 1)
$21.49 ($0.67/Ounce)
Climate Pledge Friendly Frequently bought together
$41.30 ($0.52/Ounce)
Get it May 15 - 20
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This Item  5-pound Tanzania Peaberry (Unroasted Green Coffee Beans) premium Arabica southern Africa fresh current-crop beans for home coffee roasters, specialty-grade coffee beans, includes a free burlap bag |  |  |  |  |  | |
| Price | $41.30 | $106.70 | $38.75 | $68.99 | $47.30 | $91.30 |
| Price Per Unit | $0.52 / Ounce | $0.53 / Ounce | $0.48 / Ounce | $0.86 / Ounce | $2.96 / Ounce | $0.46 / Ounce |
| Delivery | Get it May 15 - 20 | Get it May 15 - 20 | Get it May 15 - 20 | Get it May 20 - 21 | Get it May 15 - 20 | Get it May 15 - 20 |
| Customer Ratings | ||||||
| Flavor | ||||||
| Value for money | ||||||
| Sold By | Smokin Beans Coffee | Smokin Beans Coffee | Smokin Beans Coffee | Javataza Coffee | Smokin Beans Coffee | Smokin Beans Coffee |
| flavor | Brown Sugar Citrus Stonefruit Bing Cherry Lime | Blueberry, Citrus, Milk Chocolate, Stone Fruit | Dark Chocolate | Chocolate Raspberry | Savory, Chocolate, Black Currant, Citrus | Caramel, Fruity, Blackberry Finish |
| form | Whole Bean | Whole Bean | Whole Bean | Whole Bean | Whole Bean | Whole Bean |
| caffeine content | Caffeinated | Caffeinated | caffeinated | Caffeinated | caffeinated | Caffeinated |
| coffee roast level | medium roast | medium roast | dark roast | medium roast | medium roast | medium roast |
| unit count | 80 | 200 | 80 | 80 | 16 | 200 |
| weight | 5 pounds | 12.5 pounds | — | 5 pounds | 5 pounds | 12.5 pounds |
| specialty | Certified Organic | Single Origin Coffee | Single Origin | Natural | Certified Organic | Organic |
| container type | Sealed Foil Kraft Bag in a Burlap Bag | Sealed Foil Kraft Bag | Bag | — | Sealed Foil Kraft Bag in a Burlap Bag | Sealed Foil Kraft Bag |
Reviews with images
Great flavor if you manage the ideal roast
This review is specifically about the Tanzania Peaberry. As a caveat, I'm new to roasting and I use a cast iron pot rather than a roasting machine. I'll try to separate my failures as a coffee roaster from the product itself.When you think of coffee beans, you probably imagine a boat shape. They are flat on one end, rounded on the other and longer in the direction of the split in the top of the bean. Most coffee fruit (also known as berries) has two seeds. As the berry grows, the twin seeds press against each other and form the flat side of the coffee bean. But a small percentage of berries grow with just one seed. With no twin to push against, the seed grows without a flat side. Thus the peaberry is born.Generally peaberry is sold at a premium because they must be hand-sorted from other coffee beans. They are also considered better tasting then ordinary beans from the same crop. Exactly why depends on who you ask, but the two theories are: 1) more flavor is retained by the single bean and 2) peaberries roast better than regular beans. My experience suggests the later.Peaberries tend to be smaller than regular coffee beans. Since it's relatively easy to sort beans by size, selecting smaller beans is a good first step to separating peaberries. But smaller-than-normal regular beans will also be filtered at the same time as the peaberries. If you really want just the peaberries, you'll need to hand sort this coffee yourself before roasting. I don't fault the seller for not doing this since most of the beans are peaberry and hand sorting would increase the cost.I found that the smaller beans means there isn't much time from under- to over-roasted. Once I hear the first crack, I need to be ready to pull the beans off the heat and air cool them. For me, this coffee has a harsh taste if too lightly roasted and I'm not a fan of coffee roasted on the edge of burnt. Medium roast produces a fantastically smooth coffee that I enjoy.One of the difficulties is that the flat side of regular beans tends to remain in contact with the bottom of the pot. That means the regular beans mixed in with the peaberries burn on one side while the rest of the beans are still under-roasted. I've posted an image of two unroasted beans and two beans from my most recent batch that came out perfectly. You can see the peaberry has nicely browned, but the regular bean is blackened. It's likely the two types of beans crack at different times, which can be confusing. (It might not be clear without a reference item, but these are tiny beans compared to what you'd normally buy.)I estimate that less than 1 in 10 of the bean in my batch had a flat side. For me it's not worth sorting them out. (Though it might be interesting to do for science.) The amount of burning is trivial and the results remain excellent . . . if I time the roast correctly.
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When you think of coffee beans, you probably imagine a boat shape. They are flat on one end, rounded on the other and longer in the direction of the split in the top of the bean. Most coffee fruit (also known as berries) has two seeds. As the berry grows, the twin seeds press against each other and form the flat side of the coffee bean. But a small percentage of berries grow with just one seed. With no twin to push against, the seed grows without a flat side. Thus the peaberry is born.
Generally peaberry is sold at a premium because they must be hand-sorted from other coffee beans. They are also considered better tasting then ordinary beans from the same crop. Exactly why depends on who you ask, but the two theories are: 1) more flavor is retained by the single bean and 2) peaberries roast better than regular beans. My experience suggests the later.
Peaberries tend to be smaller than regular coffee beans. Since it's relatively easy to sort beans by size, selecting smaller beans is a good first step to separating peaberries. But smaller-than-normal regular beans will also be filtered at the same time as the peaberries. If you really want just the peaberries, you'll need to hand sort this coffee yourself before roasting. I don't fault the seller for not doing this since most of the beans are peaberry and hand sorting would increase the cost.
I found that the smaller beans means there isn't much time from under- to over-roasted. Once I hear the first crack, I need to be ready to pull the beans off the heat and air cool them. For me, this coffee has a harsh taste if too lightly roasted and I'm not a fan of coffee roasted on the edge of burnt. Medium roast produces a fantastically smooth coffee that I enjoy.
One of the difficulties is that the flat side of regular beans tends to remain in contact with the bottom of the pot. That means the regular beans mixed in with the peaberries burn on one side while the rest of the beans are still under-roasted. I've posted an image of two unroasted beans and two beans from my most recent batch that came out perfectly. You can see the peaberry has nicely browned, but the regular bean is blackened. It's likely the two types of beans crack at different times, which can be confusing. (It might not be clear without a reference item, but these are tiny beans compared to what you'd normally buy.)
I estimate that less than 1 in 10 of the bean in my batch had a flat side. For me it's not worth sorting them out. (Though it might be interesting to do for science.) The amount of burning is trivial and the results remain excellent . . . if I time the roast correctly.
Flavor Name: Brown Sugar Citrus Stonefruit Bing Cherry LimeSize: 5 Pound (Pack of 1)Verified Purchase
Great flavor if you manage the ideal roast
Reviewed in the United States on January 29, 2022
This review is specifically about the Tanzania Peaberry. As a caveat, I'm new to roasting and I use a cast iron pot rather than a roasting machine. I'll try to separate my failures as a coffee roaster from the product itself.Reviewed in the United States on January 29, 2022
When you think of coffee beans, you probably imagine a boat shape. They are flat on one end, rounded on the other and longer in the direction of the split in the top of the bean. Most coffee fruit (also known as berries) has two seeds. As the berry grows, the twin seeds press against each other and form the flat side of the coffee bean. But a small percentage of berries grow with just one seed. With no twin to push against, the seed grows without a flat side. Thus the peaberry is born.
Generally peaberry is sold at a premium because they must be hand-sorted from other coffee beans. They are also considered better tasting then ordinary beans from the same crop. Exactly why depends on who you ask, but the two theories are: 1) more flavor is retained by the single bean and 2) peaberries roast better than regular beans. My experience suggests the later.
Peaberries tend to be smaller than regular coffee beans. Since it's relatively easy to sort beans by size, selecting smaller beans is a good first step to separating peaberries. But smaller-than-normal regular beans will also be filtered at the same time as the peaberries. If you really want just the peaberries, you'll need to hand sort this coffee yourself before roasting. I don't fault the seller for not doing this since most of the beans are peaberry and hand sorting would increase the cost.
I found that the smaller beans means there isn't much time from under- to over-roasted. Once I hear the first crack, I need to be ready to pull the beans off the heat and air cool them. For me, this coffee has a harsh taste if too lightly roasted and I'm not a fan of coffee roasted on the edge of burnt. Medium roast produces a fantastically smooth coffee that I enjoy.
One of the difficulties is that the flat side of regular beans tends to remain in contact with the bottom of the pot. That means the regular beans mixed in with the peaberries burn on one side while the rest of the beans are still under-roasted. I've posted an image of two unroasted beans and two beans from my most recent batch that came out perfectly. You can see the peaberry has nicely browned, but the regular bean is blackened. It's likely the two types of beans crack at different times, which can be confusing. (It might not be clear without a reference item, but these are tiny beans compared to what you'd normally buy.)
I estimate that less than 1 in 10 of the bean in my batch had a flat side. For me it's not worth sorting them out. (Though it might be interesting to do for science.) The amount of burning is trivial and the results remain excellent . . . if I time the roast correctly.
Images in this review
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