Tanzanian Peaberry — Medium Roast The cup that makes you slow down and wonder what you've been drinking all this time. Tanzania doesn't grow a lot of coffee. What it does grow, it does with alarming competence. The Peaberry is a naturally occurring quirk — one round bean where two would normally be — and it tends to produce a cleaner, more concentrated flavor than your average lot. This one lands bright and a little juicy, with natural sweetness that doesn't need any help from your creamer. Medium roasted so nothing gets scorched into oblivion. Just a clear, honest cup. If you drink it black, you'll pick up citrus zest and a clean caramel brown sugar finish. A splash of cream nudges it toward fruit undertones. Cold brew turns it into something you'll want to make a whole pitcher of and not tell anyone about. Available in whole bean, ground, and K-Cup — because a good cup of coffee shouldn't require a commitment to any particular morning routine. 100% Tanzanian Peaberry — a single-bean rarity with a naturally concentrated, cleaner cup Medium roast — bright without being sharp, sweet without being cloying Flavor notes: citrus zest · sweet fruit · brown sugar finish Available in whole bean, ground, and K-Cup Air-roasted to order — solar-powered, ships fresh Sustainably sourced Satisfaction guaranteed The Beans Origin: TanzaniaVarietal: PeaberryRoast Level: MediumFlavor Notes: Citrus zest · Sweet fruit · Brown sugarProcess: Fully washedCertifications: Sustainably sourced A quick note on Peaberry: normally, a coffee cherry contains two flat-sided beans. About 5% of the time, only one bean develops — and it stays round. That bean gets a more even roast, which most people experience as a cleaner, brighter cup. It's not a marketing angle. It's just how that cherry decided to grow. Nutritional Info Black coffee. Zero calories, zero sugar, zero additives. Naturally caffeinated. Contains: Coffee.Allergens: None. How to Brew This one rewards a little attention — but it's not precious about it. Drip / Auto-drip: Standard ratio (1–2 tbsp per 6oz water). The brightness comes through clearly. A reliable everyday option.Pour-over: Recommended. Slows things down enough to catch the citrus up front and the brown sugar on the finish.French press: Full body, slightly more rustic — good if you like some weight in the cup.Cold brew: Absolutely. Coarse grind, 12–24 hours in the fridge. Orange zest forward, smooth and clean on the finish.K-Cup: Drop it in. Done. Still a solid cup. Drink it black first, at least once. Then do whatever you want. FAQ What exactly is a Peaberry?Normally a coffee cherry grows two flat-sided beans. About 5% of the time, only one bean develops inside — and it comes out round. Because it's a single bean, it roasts more evenly than a flat-sided bean would. Most people notice this as a cleaner, brighter cup with a little more clarity to the flavor. It's rare, but not precious. Just good coffee. Is this an everyday drinker or more of a "special occasion" coffee?Both. It's interesting enough to notice, easy enough not to overthink. Your Monday morning can absolutely handle it. How does it work as cold brew?Really well. The natural sweetness and citrus notes hold up over ice without going flat or bitter. Use a coarse grind, steep 12–24 hours in the fridge, and try not to drink the whole pitcher in one sitting. What does cream or milk do to it?It softens the citrus and brings the peach note forward more. Both versions — black and with cream — are worth trying. No wrong answer. Is the K-Cup the same coffee?Yes. Same Tanzanian Peaberry, same medium roast. The K-Cup is there for the mornings when you just need it to work without any effort. We don't judge. Is this coffee fresh?Roasted to order at Java Momma, solar-powered. It ships fresh — not from a warehouse shelf that's been sitting since last quarter. What pairs well with this?Something that doesn't fight it. A plain butter croissant, a shortbread, a piece of toast. The cup itself is doing enough interesting things. Let it.
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