Price:12 oz - $18
Coffee has been cultivated in Iyula villages since 1938, and in 1952 the Iyula Agricultural Marketing Cooperative Society (AMCOS) was formed. In 1981 it gained its current structure, and in the past decade it has invested in quality, adding a pulper in 2009 and shifting to washed processing in 2010.
Tanzania's Songwe region is known for producing high-quality peaberry coffee, characterized by its unique flavor profile, which can include notes of Cranberry, Black Tea, Roasted Almond. The peaberry mutation is a rarity that breeds coffee cherries with only one bean inside instead of the usual two—only 5% - 10% of any given yield could be peaberries. It’s believed that, because there’s only one seed per cherry, peaberries absorb all the nutrients available. It sounds greedy, but it makes for a tasty cup. During harvest, farmers from Iyula and Hatete deliver cherry in the late afternoon, and pulping runs into the night. The coffee is sorted into four categories, fermented for up to 48 hours using water from the Msimbizi River, and dried on raised beds for 9–14 days.
At Essentialservices.coffee, we roast Tanzania Iyula Peaberry with a perfectly crafted light roast. This keeps the single origin flavors intact, exactly the way this coffee should be enjoyed. We are honored to share this remarkable coffee. Join us in experiencing the journey of Tanzania Iyula Peaberry coffee, sip by sip.