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Tanzania Peaberry – Volcanica Coffee

Andrew Pautler

Coffee Details

  • Coffee Name
    Tanzania Peaberry
  • Roaster
    Volcanica Coffee
  • Estimated Price
    $19.99 / 16oz
  • Flavor Notes
    Lemongrass, plum, light nougat, overall sweet
  • Process
    Washed + Bed Drying
  • Country
  • Region
    Mount Kilimanjaro
  • Roast
  • Review Brew Method
    Cupping, V60, AeroPress, Espresso

Coffee Scoring

8 / 10
9 / 10
7 / 10
9 / 10
8 / 10
9 / 10
8 / 10
8 / 10
7 / 10
8 / 10
  • Nice acidity and sweetness that carried you through each sip
  • Good clean/crisp aftertaste

  • Roasted a bit too dark for my taste
  • No roast date listed (though their site says it is roasted when ordered)
  • Overall lacked complexity and depth of flavor

Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.

Volcanica Coffee recently sent me a bag of their Tanzania Peaberry to review. At first I was fairly skeptical because their was no roast date on the package and the coffee appeared to be roasted a bit darker than I prefer. My first two brew methods (V60 and Chemex) seemed to validate my initial skepticism. In each of these, I felt like this coffee did not do as well. While the coffee definitely tasted fresh and there was a nice acidity and sweetness that carried you through each sip, it overall lacked some of the complexity and flavor depth that many other specialty coffees I’ve tried have had. As I explored some additional brew methods though—specifically the Aeropress (in a 7:1 ratio that produces a more espresso-style drink) and espresso—my impressions of the coffee changed a bit. The thicker, buttery mouthfeel and slightly darker roast seemed to compliment these brew methods better and the lack of complexity wasn’t as evident. When I stuck to the brew methods that played to the coffee’s strength, I actually really enjoyed it. 

The Bottom Line

My impressions of this coffee improved as I tried it in different brew methods and had it a few times. That said, there were some elements  (specifically lack of complexity & depth of flavor) that I thought brought the rating of the coffee down.

I am not going to write off Volcanica Coffee though and would love to try some of their other offerings—especially their lighter roasts.

Bonus: Do you know what a “peaberry” coffee is?

Usually coffee cherries develop with two seeds within the fruit. In some cases though, only one seed develops. Because there is only one seed in the fruit, it fills the space and develops an oval shape instead of the more traditional flattened shape of a coffee bean. There is nothing inherently better or worse about peaberry coffee. It does roast differently than traditional beans and because of its uniqueness can be sought after. If you haven’t before, I’d encourage you to try a peaberry option next time you have a chance just to try something different.

Equipment Used

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