Tanzania Southern Blend Peaberry is a washed, medium-dark espresso roast from smallholder farmers in Tanzania's southern highlands, grown at 1,200–1,900 metres and roasted to order in Adelaide, South Australia by Elusive Coffee. Chocolate depth, brown sugar sweetness, and a smooth jammy finish — a rich, approachable espresso with enough gentle fruit to keep it lively.
Rather than a typical mixed screen lot, peaberries were carefully sorted from several washing stations across multiple villages to create a dedicated peaberry selection. After harvest, cherries are delivered to washing stations in the afternoon, depulped, soaked, washed clean of mucilage, and dried over 9–14 days. The result is a clean, sweet espresso with cocoa structure, soft jammy fruit, and mellow juicy acidity.
This lot celebrates the work of smallholder farmers and the careful sorting behind a true peaberry selection. We roast in small batches, to order, at our Adelaide roastery, with QA monitoring roast consistency, development, and flavour clarity.
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Coffee details
- Tasting notes
- ChocolateBrown SugarJam
- Roast
- Medium
- Best brewed as
- Espresso / milk
- Process
- Washed
- Altitude
- 1600 MASL
- Variety
- Heirlooms
Brewing guides
Espresso
For this coffee: Start with 18 g in, 36 g out, around 28–32 seconds. Push the yield slightly longer for extra sweetness, or keep it tighter for a richer milk coffee.
This coffee is best enjoyed as Espresso: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip
Age Best Used : 14 days after roast
Dose : 18g
Extraction : 36-40g (2:1) in 25-35s
Filter / Pour-over
Filter Coffee Brewing Guide (V60, Chemex, etc.)
Filter coffee offers a clean, smooth, and balanced cup that highlights the subtleties of the beans. Whether you’re using a V60, Chemex, or any other pour-over method, this brewing process allows the coffee’s natural flavors to shine, delivering a lighter yet full-bodied experience.
Brewing Instructions:
- Coffee Dose: 35g of freshly ground coffee.
- Water: 300g of water, heated to around 93°C (200°F).
Pouring Method:
- First Pour: Start with 60g of water for the bloom. Let it sit for around 30-45 seconds to release the gases.
- Second Pour: Add another 60g of water and wait.
- Final Pours: Continue with three pours of 60g each, waiting for the water to draw down between pours.
This 5-pour method ensures even extraction, enhancing the clarity and depth of your brew, while allowing the flavors to fully develop for a perfect cup of filter coffee.
French Press
French Press Brewing Guide
Brewing Instructions:
- Coffee Dose: 30g of freshly ground coffee.
- Water: 450ml of water, heated to around 93°C (200°F).
Brewing Method:
- Grind the Coffee:
Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew. - Preheat the French Press:
Pour hot water into the French Press to warm it up, then discard the water. - Add Coffee:
Place the 30g of ground coffee into the preheated French Press. - Pour the Water:
Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated. - Steep:
Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes. - Plunge:
After 4 minutes, press the plunger down slowly and steadily. - Serve:
Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot
Moka Pot Brewing Guide
Brewing Instructions:
- Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
- Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.
Brewing Method:
- Grind the Coffee:
Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction. - Prepare the Moka Pot:
Fill the bottom chamber with water, just below the safety valve. Insert the filter basket. - Add Coffee:
Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down. - Assemble the Moka Pot:
Screw the top and bottom chambers together tightly. - Heat:
Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber. - Watch for the Brew:
When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete. - Remove from Heat:
Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee. - Serve:
Pour the brewed coffee into your cup and enjoy.
Questions & answers
Is the Tanzania Peaberry good for milk-based coffee?
Yes — it's roasted specifically as an espresso roast and carries chocolate, brown sugar and jam notes that cut through milk well, so it's a strong pick for flat whites, lattes and cappuccinos. Peaberry beans (the single round bean per cherry) are often associated with a concentrated, lively cup, and at a medium espresso roast this one stays bold and sweet under milk rather than washing out. At $17 it's one of our best-value milk-friendly espresso coffees and a good everyday house bean.
What does the Tanzania Peaberry taste like?
Chocolate, brown sugar and a jammy sweetness, with the rounded body you'd expect from an espresso-roast washed coffee grown around 1,600 MASL. "Peaberry" refers to the bean shape (one round seed instead of two flat ones), selected here for an even, concentrated roast. It's sweet and approachable rather than sharp or acidic — closer to chocolate and caramel than to citrus or florals. A good fit if you like classic, comforting espresso flavours.
How should I brew the Tanzania Peaberry?
It's roasted for espresso, so that's the home ground: aim for roughly 1:2 (18 g in, ~36 g out) in 28–32 seconds, then tune to taste. It also makes a rich Moka-pot or French-press cup thanks to its chocolatey body — medium-fine grind for stovetop, coarse for French press. As an espresso roast it's less suited to bright, clean filter brewing than our lighter-roasted African coffees. Lot-specific dial-in numbers are on the product page.
