Tanzania — Songwe Region Peaberry

This Tanzania Peaberry comes from various smallholder farmers and local cooperatives in the Southern Highlands’ Songwe Region. Grown at 1,500–1,900 meters and fully washed before drying on raised beds, it is known in the cup for cardamom, brown sugar, tea, bright acidity, and a medium body.

In the Cup

Coffee Profile

Songwe Region Peaberry

The lot is grown in the Southern Highlands, where smallholder farmers cultivate coffee across the Songwe Region. These details describe the coffee’s growing conditions and preparation without suggesting that every producer or farm follows the same practices.

The Peaberry

One Seed Inside the Cherry

Most coffee cherries develop two seeds. A peaberry develops as one rounded seed instead. During milling, peaberries are sorted from the more typical flat-sided beans, creating a distinct lot.

Peaberries are separated during the milling process by their rounded shape.

From Cherry to Green Coffee

Fully Washed and Raised-Bed Dried

The sourcing information for this lot describes a fully washed process followed by drying on raised beds. Central processing units can bring cherries from smaller farms together for sorting, depulping, fermentation, washing, and drying, while reducing the need for each farm to maintain its own processing equipment.

Raised beds are used to dry the washed coffee after processing.

The People Behind the Lot

Smallholder Farmers and Cooperatives

Coffee from this lot is associated with smallholder farmers and local cooperatives in Tanzania’s Southern Highlands. Cooperative and shared processing structures help bring coffee from multiple small farms into a carefully prepared, traceable lot.

Smallholder coffee farming in Tanzania’s Southern Highlands.