In Tanzania Peaberry coffee is prized for it's unique complexity. Peaberries are formed when only one seed forms inside of a coffee cherry instead of two. This creates a signature rounded shape. Some people think that peaberries receive more nutrients since they are not competing with another seed in the same cherry.
Usually peaberries are sorted during dry hulling, and in this is true at the Mbeya Mimba estate. They use an optical sorter to separate the small peaberry beans from the larger beans. The 160 hectare Mbeya Mimba estate has been growing coffee since 1995 and grows Bourbon and Kent varieties at an elevation of 1600 meters above sea level. Using the washed process and raised beds for drying.
Look for brown sugar sweetness, with tangerine and tomato acidity, at lighter roasts. If you develop this coffee further, look for distinct butterscotch tones.