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The Coffee Journey

The journey starts in TANZANIA

Tanzanian coffees are grown on the slopes of Mount Kilimanjaro, under the shade of banana trees—truly an exotic location for this East African coffee. Tanzanian coffee is somewhat similar to the coffee of its neighbour Kenya, bright, clean, and aggressively complex.

 
THE PEABERRY is a world-renowned and award-winning coffee bean. Famous for its exquisite taste, the peaberries have been hand sorted, guaranteeing the highest quality and providing undoubtedly superior taste.

Our Tanzania beans have delicious notes of raspberry, vanilla, peanuts and graham. 

From Bean To Brew

Before becoming a brew, coffee is carefully farmed and delicately roasted. There are different kinds of coffee and different ways to roast them, each of which results in a unique taste and distinct flavour.

The ROAST used is an intense flame to start, gently decreasing, then accelerated into the first crack, where after the coffee is abruptly dropped.

There are many names for the different kinds of roast, but they generally fall under these four broad categories:

Light Roast

A light roast has a mild and toasted grain taste with a light body, pronounced acidity and no oil on the surface of the beans. The lightest roast is called Light Cinnamon.

Medium Roast

A medium roast will have more body and less acidity than a light roast, but also has no oil on the bean surfaces. It’s commonly known as American Roast.

High Roast

High roasts are the strongest and their smoky-sweet flavour can also be bitter. French Roast beans are almost black. Italian Roast beans are black, caramelized and oily.

 

Make your coffee favourites, a latte, macchiato, espresso or americano.