Some coffees leave an impression. Others become part of your story, linger in your memory, and stand out on your annual calendar.

Every year, there's one release our team begins asking about long before it arrives. Customers wait for it. Baristas set bags aside to savor at home with their favorite people. And when the first shipment finally lands, there's a rippling excitement that fills the roastery. Tanzania Peaberry has become one of those rare coffees we look forward to with genuine anticipation—a harvest that reminds us why coffee is so much more than a morning ritual.

We're absolutely delighted to share this year's Tanzania Peaberry Masangula! Available today online and beginning Monday, July 13, we'll serve it as drip in our Italian caffè for a limited time, and it will be waiting on our shelves to take home. Behind every cup is a remarkable journey—from the volcanic highlands of southern Tanzania to the hands of dedicated smallholder farmers whose care, collaboration, and commitment to quality have shaped every bean. Before you take your first sip, we hope you'll take a moment to discover the story that brought it here.

From the Highlands of Songwe

This year’s Peaberry comes from the AMCOS cooperative in Tanzania, where coffee is grown at 1,590 meters above sea level in rich loamy soil.

Masangula is a small village situated in the Mlangali ward of the Mbozi District Council within the Songwe Region of Tanzania, with a population of approximately 3,020 residents. It is primarily known internationally for its high-altitude specialty coffee production and is associated with Joseph Isaac Masangula, a prominent Tanzanian advocate and academician.

While Tanzania’s coffee story first gained international recognition on the slopes of Mount Kilimanjaro, small villages like Masangula are helping shape its future—producing coffees that speaks with extraordinary clarity, sweetness, and character.

But what makes this coffee truly memorable isn’t only the landscape.

It’s the people who steward it.

Just a few years ago, members of AMCOS processed their coffee individually at home. In 2019, through shared investment and cooperation, they built their own central processing station complete with a pulper, fermentation tanks, and raised drying beds.

That collective effort transformed not only quality, but opportunity.

The Masangula (Sombezi FG) was established in 2015. Due to regulatory changes, it was transitioned to Masangula AMCOS in 2018. The biggest challenge has been managing the growing volumes with a motorized hand-pulper which may be insufficient for the current scale. To date, they have doubled the number of drying tables and built a storage warehouse.

Today, after pulping, each lot is carefully fermented for 12–48 hours then washed, soaked for another 8-12 hours, then slowly dried on tables for 11–14 days beneath the Tanzanian sun.

Every step reflects patience, craftsmanship, and the belief that exceptional coffee begins long before it reaches the roaster.

Supporting producers like AMCOS means investing in communities whose dedication continues to elevate Tanzanian coffee on the world stage. We’re grateful to share the fruits of their labor.

A Rare Little Bean

Only 5–10% of coffee cherries produce what’s known as a peaberry.

Instead of developing two flat seeds inside the fruit, a peaberry forms just one small, perfectly rounded seed. These rare beans are denser and are often celebrated for their remarkable sweetness, concentration, and vibrancy. They’re carefully sorted from the rest of the harvest and sold separately—a small portion of the crop that has become one of coffee’s most sought-after treasures.

More About Tanzania Peaberry

Visit our Blog Archives to read more in depth about Tanzania Peaberry in previous articles. The consistency of this wonderful coffee year after year is what makes it one of our most beloved roasts.

In the Cup

This year’s harvest is beautifully expressive.

Notes of blackberry jam layered with the gentle spice of white pepper, create a cup that’s juicy, clean, and naturally sweet. Rich without feeling heavy, vibrant without losing elegance, it’s the kind of coffee that continues to reveal something new as it cools.

*Pour over is our most favorite with this roast, but any of these brew methods will be delicious!*

Brewing Our Favorite Ways

This is an exceptional coffee for nearly every brew method.

It shines as a pour-over, makes an unforgettable Moka pot, and has quickly become one of our favorite drip coffees of the year. Our lead barista also swears by it for homemade cold brew, while adventurous coffee drinkers may enjoy it as an espresso tonic or sparkling cold brew.

However you choose to brew it...
this coffee tells a story that reaches far beyond the cup.

It’s the story of farmers working together. Of hands tending volcanic soil in the highlands of southern Tanzania. Of patience through harvest, washing, drying, and roasting. Of a community choosing cooperation, investing in quality, and creating something remarkable together.

We’re fortunate to offer this exceptional Peaberry once again and proud to continue supporting the producers behind it.

Beginning July 13, you’ll find Tanzania Peaberry both in our caffè and online.

We have a feeling this is one you’ll remember long after the last cup!

A Crew Favorite Returns- Tanzania Peaberry Masangula