Tanzania Peaberry Grind:Ground for French Press (Coarse) Used traditionally in qahwa with

Used traditionally in qahwa with cardamom and saffron

The EA process keeps the sweetness and body intact

French press brings out more of the cocoa

Built for espresso but works well as drip or pour-over if you like a sweeter

Natural process from the Arufa highlands of Papua New Guinea

Tanzania Peaberry Grind:Ground for French Press (Coarse) Used traditionally in qahwa withTAKE A SIP Peaberry beans from Tanzania's southern highlands. Instead of the usual two seeds per cherry, a peaberry forms when only one develops rounder, denser, more concentrated flavor. Cardamom spice, brown sugar sweetness, and a black tea finish. How to brew Pour over: the spice and tea notes come through cleanest this way. Drip: standard ratio, medium grind. Why it's in the lineup A peaberry concentrates the flavor. This one gives you spice and