Tanzania
Peaberry
SONGWE HEZYA
AMCOS Co-Op of Family Farms
Tanzania Peaberry Dark & Medium Roasts
AMCOS is a co-op working to eradicate poverty in their region through providing 1.5 acres of land to families then assisting them in exporting their green coffee beans to Distributers around the world.
Nerd Java is Proud to be part of the solution for this region!
Medium & Dark Roasts
Our Tanzania is a peaberry coffee, meaning it still has the sweet outer shell on the bean, which, when roasted, gives a slightly sweet fruity flavor to the overall body of the coffee, and sits at a specialty cup score of 85.5. Our Nerd Java Tanzania Peaberry is offered as a Medium Roast or Dark Roast, with intense flavors of Milk Chocolate, Red Currant, Chamomile, and Lemon. The medium roast is a favorite of tea drinkers and brings out the floral and citrus notes, while the dark roast has a chocolate overtone and citrus undertone.
This coffee has a low acidity of 5 on the Hydrion pH scale, and can easily be drunk black.
Tanzania Medium Roast
Tanzania Dark Roast
FAQ's and Recommendations
There is no flavoring on these plain beans. These are a specialty peaberry coffee beans that has strong flavors that make for a multi-dimentional, flavor-filled smooth cup of coffee. The peaberry concept offers a naturally sweet and smooth underlying flavor which our slow roast process brings out more.
These beans originate from the Songwe Hezya region in Tanzania which is a neighbor to Kenya and has a similar landscape and coffee body.
The Hezya Agricultural Marketing Cooperative Society (AMCOS) was started here in June of 2017 with 50 members and since has grown to nearly 300 producers. These producers are generally growing coffee on less than one hectare of land which is about 2.5 acres according to american land measurements. The name comes from the Heyza village where most of the producers in the AMCOS live. However, some also reside in the neighboring villages Haraka and Izumbi. The AMCOS assists producers by providing them with agro-inputs and loans to improve production then working with them to market and export the beans to other contries like America.
These micro coffee bean farms are helping raise the income level for the impoverished residents of the region. The average Tanzanian monthly income is equivalent to $170 to $215 USD. By drinking this Tanzanian Peaberry coffee you are helping the world become a better place.
We are so glad you asked! As part of our Nerdy concept we have got all the deetz for you!
See our brewing breakdown chart for detailed bean to water brewing measurements.
Until now the brewing measurements have all been the same. Tanzania is a very strong coffee so less beans are needed. If you brew your coffee and it comes out too strong, just add more hot water until the flavor works for you.
Please note that these are mere recommendations and if you prefer your brew to be made in a different method, go forth and conquer that Cup-o-Java!
A Quick Summary of our recommendations for our roasts and flavors.
- Pour Over, K-Cup, and Coffee pot: 11 grams of beans to every 6oz of water.
- K-Cup brew machines that only do 10oz of water: 18 grams of beans for the 10 oz of water (~ 2 heaping TBSPs of grounds)
- Espresso Shot: Grind your beans to an appropriate espresso grind, then use the same amount of beans that you would use to fill up the portafilter when prepping a regular espresso.
- Bialetti or other Italian Brew: Same as Espresso.
- French Roast Brew: With a regular French Press Course Grind use 15 grams of coffee for every 6 oz of water.
- Cold Brew: With a regular French Press or Cold Brew course grind, use 15 grams of beans per 6oz of water.
- Iced-Hot Coffee: Method 1 – Instant Gratification -Pour your hot-brewed coffee or espresso shot(s) over ice and add creamer or milk of choice for an instantly cold coffee. Method 2 – Delayed Gratification – Put your hot-brewed coffee in the refrigerator and wait until it is nice and cold, then add in milk or creamer of choice for a rich cup of cold coffee.
- Turkish: Grind to a fine powder, like that of hot chocolate and brew in a Cezve.
Pre-Ground Beans: Our pre-ground beans are perfect for Pour-Over, K-Cup, and Coffee Pot brews, including hot-iced coffee. Pre-ground beans can be re-ground as well for espressos.
Whole Beans: Our whole beans allow you to grind for Espresso, French Press, or Cold Brew methods.
Our Experimentation Process:
Each coffee bean type goes through a meticulous experimentation process before we release it for purchase.
We know everyone takes their coffee in different ways, but for scientific reasons we needed to come up with a standard testing method
that could be repeated time after time for an accurate experimentation process.
Coffee Testing:
11 grams of regular drip course ground beans
6oz of filtered water
1 Tbsp of Dairy Milk (moo) or Almond Milk
1 packet of sugar (1 teaspoon) or 1 packet of monkfruit (1 teaspoon)
Our Nerd Java Coffee Experimentation to Selling Ready Process:
1. Slow roast the bean at multiple roast levels from light to medium to dark.
2. De-gas the beans in air-sealed bags for 2-4 weeks.
3. Test the bean flavor every week until it is smooth and gentle enough for Charity’s sensitive digestive tract.
4. We make note the bean development and PH at each test which includes drinking the coffee…
- Black (Sip)
- Add 1 teaspoon of Sugar or Monkfruit (Sip)
- Add 1 tablespoon of Milk or Almond Mil,k (Sip)
The beans that pass our low-acid Hyperion test while still being absolutely delicious make the cut.
The non-preferable roast levels and bean types never make it out of the testing phase. We have proudly tested over 100 beans types from around the world.
5. We then work with our toll roasting partner to develop the perfect roast profile for the bean type to get to the intended flavor and smoothness. Then go through the degassing process again.
6. If this bean is one that complements one of our flavors, we will begin the flavoring experimentation at this point in the process. That is a whole different story!
7. Once the bean is ready, we package with love and sell.
