Our Tanzania Mondul comes from the historic Mondul Estate on the slopes of the Monduli Mountains in northern Tanzania. The estate was founded in 1931 by Davico family and was later purchased by the famous Burka estates in 2007. The estate covers 511 hectares, 230 of which are dedicated to coffee production. The predominant variety in the area is Kent. Much of what grows are hybrids and Bourbon mutations similar to those in Kenya, leading to a distinct, yet still approachable, cup profile. 

Through careful washing and drying, this coffee presents sweet and ultra clean, a far cry from the wet-hulled peaberry lots of Tanzania's past. The processing includes de-pulping, an overnight fermentation, meticulous cleaning in soaking tanks, and drying on raised beds. 

We found this coffee to be the perfect sipping cup. Notes of dried orange, black tea, and milk chocolate make for a full, creamy morning brew. We hope this coffee becomes a staple for us and you for years to come. To dial in, we recommend a 1:16 brew ratio, filtered water at 204-206℉, a medium grind, and a 3-3.5 minute brew cycle.