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Tanzania Peaberry as an SO Espresso?

Discuss flavors, brew temperatures, blending, and cupping notes.

Link to "Tanzania Peaberry as an SO Espresso?"by sweaner on Sat Mar 21, 2009 11:04 pm

I picked up some from my local roaster, Rojo's in Lambertville, NJ. As I will try anything as espresso, I have been using this over the past week. I have found it very enjoyable. Sweet and chocolatey with some citrus notes to my unrefined palate.

Can anyone share their experience with this coffee as espresso?
Scott
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Link to "Tanzania Peaberry as an SO Espresso?"by another_jim on Sat Mar 21, 2009 11:33 pm

Tanzania Peaberry is a generic name, and it can come from lots of different parts of the country. Mostly, this is a dry and acidic coffee; but sometimes one comes along that tastes as you describe. Enjoy, since it's a rare treat.
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Link to "Tanzania Peaberry as an SO Espresso?"by Mark08859 on Sun Mar 22, 2009 12:32 pm

Just finished some Tanzanian Peaberry from CaffeFresco and it made for a very nice SO espresso. It seemed to improve with a few extra days of rest and a somewhat finer grind. A sweet finish was noted with some chocolate, tobacco, leather, and a touch of berry up front.
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Link to "Tanzania Peaberry as an SO Espresso?"by sweaner on Sun Mar 22, 2009 12:55 pm

another_jim wrote:Tanzania Peaberry is a generic name, and it can come from lots of different parts of the country. Mostly, this is a dry and acidic coffee; but sometimes one comes along that tastes as you describe. Enjoy, since it's a rare treat.


Jim, mine is labeled as "Songea Highland."
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Link to "Tanzania Peaberry as an SO Espresso?"by another_jim on Sun Mar 22, 2009 1:08 pm

Songea is a city in the southern highlands. According to Sweet Maria's, the best coffees currently come from there, rather than from the north or Kilimanjaro, where the coffees taste more like I described.
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