• Beans: Tanzania Peaberry
  • Roaster: Amity Coffee Roasters (Greenwood, DE)
  • Origin: Tanzania
  • Roast level: Medium
  • Roast date: 4/7/2026
  • Process: Wet
  • Purchase date: 4/15/2026 from T. S. Smith Orchard Point Market in Bridgeville, DE
  • Quantity: 8oz
  • First cup: 4/28/2026; last cup: 5/11/2026
  • Tasting notes: Fruity/Winey
• Pour-over with Ode grinder:
  • 20g coffee / 300g water (1:15)
  • Ode: 2
  • Water at 95°C
  • Size 2 V60
  • Recipe: Single Cup V60 Pourover, 60g bloom water and 60g pulses. Finishes 03:10-03:15

We stopped at T. S. Smith on the way home from our quick getaway to Berlin (Maryland, not Germany), so (of course) I had to pick up a bag of Amity beans while we were there. I’ve had a few single-origin roasts from Amity, but to date, have yet to try the same roast twice, so this Tanzania Peaberry was new to me. I recently finished a bag from another roaster, so I brewed these using the same parameters, and the two taste quite similar. The mouthfeel is smooth, acidity is low, and I didn’t notice a ton of fruitiness — although if experience is any indicator, that will start to come out as the beans age. Since this is only a half-pound bag, I’ll probably alternate brewing it with something else, just so I don’t go through it too quickly.

5/11: I brewed the last few cups of this at a stronger ratio (21g/300g, or around 1:14.2) and liked it at this strength — a subsequent 1:15 cup seemed a little on the thin side, actually. Not much to add to earlier tasting notes. I always seem to have difficulty picking out fruit flavors in African coffees, and this one was no exception. Just out of curiosity, I ran a search, and the AI recommended: lower water temperature (90-93C), lower ratio (1:16-1:17), and “medium to fine, but not too fine” grind. That’s obviously very different from how I’ve been brewing it, and I might not even like it as much that way, but I might try it the next time I buy these (or similar) beans, just to see what happens.