Drippy

Coffee Info

From the top of the mountain—literally. This washed lot comes from a tucked-away corner of the Mondul Estate known as Bloom Plot, perched at the highest elevation on the farm. It’s where the air thins out, the cherries ripen slow, and the flavours go deep. This particular patch consistently produces the estate’s top-quality washed coffee, and it’s easy to taste why.

Expect clean, crisp structure with bright citrus and stone fruit, rounded out by a gentle florality and soft sugars. It’s a cup that’s as alive as the place it comes from.

Mondul sits in the heart of Northern Tanzania’s Arusha region, surrounded by native forest and wildlife corridors. This estate isn’t just growing coffee—it’s protecting ecosystems and building sustainable futures for its workers.

Mondul is one-third of the Burka Estates group, a historic estate network that dates back to 1931. Today, it’s home to 200 full-time workers—each provided housing, social security, union membership, and access to a community credit union. During peak harvest, the team can grow to over 5,000, ensuring every cherry is picked with care.

Process Info

This is washed coffee done right.

Cherries are hand-picked and delivered to the mill within 6 hours—freshness first. Once sorted and graded, they pass through a Pinhalense de-mucilager before a clean soak in spring water from the estate’s natural source. The water’s recycled carefully, and waste cherry pulp is composted into organic fertiliser using a network of worms (which we think is kind of amazing). That fertiliser goes right back onto the land.

Parchment coffee is rinsed in long washing channels, then spread across raised African drying tables for around 7 days. The first 48 hours are key—coffee is turned often to ensure even drying down to 12% moisture or below. From there, parchment heads to Moshi for final milling, then onto Dar Es Salaam for export.

Every day’s harvest from Mondul is cupped on-site at Burka’s own lab to ensure great quality.

Brew Recipe

Espresso:
1:2 coffee to water, water temperature 92°C, extracted in 28 – 32 seconds

Pour Over:
1:16 coffee to water, water temperature 90°C, pour in stages, brew time 2:30-3:00 mins

Cafetiere:
60-65g coffee per litre of water, water temperature 90°C, brewed for 3-4 mins

Aeropress:
16g coffee, water 250g, water temperature 90°C, brewed for 1:30-2 mins, press time around 45 sec

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes