Name: Mondul

Producer: Burka Estates

Origin: Arusha

Varietal: Blue Mountain, Kent, Red Bourbon

Altitude: 1600-1800 metres above sea level

Process: Natural

Flavours: Strawberry, Nectarine, Candy

Importer: Covoya

About This Coffee

Mondul Estate was established in 1931 and acquired by Burka estates in 2007. The estate is a 211 hectare farm on Mondul Mountain, around 25km from Burka town in the Arusha region of Northern Tanzania. This area is the heart of the Maasai land in Tanzania.

The Estates (Burka-Selian-Mondul) have about 200 permanent staff, and 200 daily causal staff although in the peak of the harvest season, there can be up to 5,000 staff involved in picking and processing. All permanent staff are provided with housing on the Estates (in four different camps), and the minimum salary is set at 20% above the government minimum requirement. Staff have social security and Labour Union membership included in their contracts, and an Estate credit union also offer loans and advice for education, health and house construction.

Where is it from?

Conservation

Dedicated conservationists sit on the Burka Estates board to uphold the legacy of the estates and ecology of the local biome. From the maintenance of Burka Forest and the restoration of Burka Hill, Burka Estate is faithful to its ecological roots.

One of the last and certainly the largest indigenous forests in Arusha, Burka Forest holds the natural spring which first gave Burka its name over 100 years ago. The preservation of these forests has led to a dramatic increase in the diversity and wealth of wildlife in this area. Everything from Dik Diks, to the Madagascar Squacco Heron, to Velvet monkeys, to the last baboon colony in the area; enjoys the protection of Burka’s strict conservation policies, along with over 120 species of bird, attracted by the local flora and natural grassland and forest areas. The Estate trains dedicated wildlife wardens to protect and conserve this wildlife.

The Process

Harvest is carried out between the months of May to October through selective handpicking of red ripe cher- ries, followed by further hand-sorting to remove any over or under-ripe cherries. Cherries are then dried slowly on raised African beds for 12 - 14 days. The cherries are carefully maintained through consistent turning to ensure even drying and avoid over-fermentation. They are covered at night to protect them from excess rain and moisture. Once the cherries have dried to the optimum moisture content they are sent to Moshi for hull- ing, grading by bean size and careful handpicking before being bagged in GrainPro for export from the port & capital city of Dar Es Salaam.

Roast

Light/Medium

Brew

Filter & Espresso

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