We’re thrilled to welcome back one of the most beloved coffees to ever grace our shelves: Tanzania Peaberry — now a cherished annual release, available online at 10am and in our Italian caffès Monday 7/7. More than a seasonal favorite, this coffee has become part of our annual rhythm — a mark on the calendar we await with anticipation, like the return of a dear friend whose company never grows old.

Grown in the Clouds of Mbeya
This year’s lot comes from the Idiwili AMCOS cooperative, nestled in the misty highlands of Mbeya in Southern Tanzania. Here, the beans grow at 1,741 meters above sea level, nourished by volcanic soil and a subtropical highland climate — warm, humid summers followed by cool, dry winters. This region, laced with rivers and bordered by Malawi and Zambia, is one of the most striking coffee-growing landscapes in the world. Although Tanzanian coffee history began in the north near Mt. Kilimanjaro, it’s places like Mbeya that are now elevating the country’s reputation for excellence.

A Taste of Blackberry, Bourbon Vanilla & Meyer Lemon
In the cup, Tanzania Peaberry is nothing short of magic. Imagine the sweet and tangy brightness of a twist of meyer lemon folded into the rich elegance of blackberry compote. A subtle whisper of bourbon vanilla rounds out the cup — like a spoonful of lemon poppyseed cake layered with dark berry filling. It’s dessert without the sugar. A luxurious, naturally sweet brew that feels both familiar and unexpected, juicy and clean, with a layered complexity that keeps you coming back.

The Mystery of the Peaberry
So what exactly is a peaberry? In most coffee cherries, two seeds grow side by side, flat against each other. But every so often, a cherry produces just one, small, round seed — the peaberry. This unique form tends to be denser, sweeter, and more vibrant in flavor, making it a rare and sought-after gem. Only about 5–10% of a harvest yields these beans, which are carefully separated, graded, and auctioned on their own. For both roasters and drinkers, this unique bean has become a bit of a coffee culture favorite — and for good reason.

The People Behind the Cup
Idiwili AMCOS wasn’t always a household name. Just a few years ago, its members were still processing parchment at home. But with dedication, collaboration, and vision, the group built a small central processing unit in 2019 — complete with a pulper, fermentation tanks, and raised drying beds. It was a turning point.

Today, their process is finely tuned. Cherries arrive at the station between 2 and 6pm. By 3, the pulper is running. Beans ferment for 24 to 48 hours, soak for another 8, and then dry slowly for 11 to 14 days on raised beds under the sun. Once the domain of large estates, this meticulous washed processing is now in the hands of smallholder farmers — and it shows in every clean, complex, and balanced cup.

Weathering the Storm
In 2018, sweeping regulatory changes upended Tanzania’s coffee sector. Cooperatives were suddenly the only entities allowed to purchase cherry or parchment. Private exporters pulled out. Banks shuttered. Farmers were left scrambling. But what could have been a death knell became a catalyst for reinvention.

Idiwili and other AMCOS cooperatives adapted. With the support of long-time partners like Ibero (NKG East Africa) and Atlas Coffee Importers, they began to rebuild — stronger, smarter, and more connected. New infrastructure was added. Agronomy training expanded. Even youth coffee education clubs sprouted in farming communities. The result? A better bean, a stronger community, and a story that brews hope with every sip.

A Coffee Lover’s Dream
Tanzania Peaberry is a coffee lover’s dream — crisp, clean, and endlessly drinkable. Washed processing brings out the brightness and clarity. The high-altitude terroir adds structure and depth. And the work of smallholder cooperatives like Idiwili brings a human heartbeat to every roast. This is what sustainable specialty coffee looks like: complex flavor born from community resilience and care.

Final Pour Over
Every time this Peaberry returns, it reminds us why we do what we do. Yes, it makes an exquisite Moka pot and pour over. It’s in the category of “best drip we’ve tasted all year” and our head barista at our flagship says it’s one of his favorites for homemade cold brew. If you want to get adventurous, try it as an espresso tonic or cold brew soda. It’s more than an exquisite cup of coffee…

It’s a story of resilience, of hands in the soil, of neighbors who chose cooperation over collapse. It’s the taste of craft, of climate, and of community — all in one little bean that grew alone.

Come grab a bag while it lasts. This year’s release won’t be around forever — but we promise, it’s one you won’t forget!

We are fortunate to be able to offer this exceptional crop of Peaberry and continue to support dedicated producers in Tanzania. This coffee will be available in caffès and in our online shop, here.

Tanzania Peaberry Returns!

It’s a story of resilience, of hands in the soil, of neighbors who chose cooperation over collapse. It’s the taste of craft, of climate, and of community — all in one little bean that grew alone.

Come grab a bag while it lasts. This year’s release won’t be around forever — but we promise, it’s one you won’t forget!