Plum, Cashew, Oolong Tea
N39, SL28, Compact
Time: 28 Seconds
Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes
About the Process
Arusha, northern Tanzania, is famed for its high-quality coffee. Located in this border region near Kenya, Mondul Coffee and Burka Coffe are particularly well-regarded, with clients in Europe and Japan singing their praises. Over the decades, these estates have honed their production techniques and implemented effective quality control systems while also working in harmony with nature. In 2017, Mondul joined Burka, and the two estates have been under the same management since. Together, they employ a total of 500 permanent workers. And the man at the center of this large organization is general manager Dean Peterson.
Originally from Arusha, Dean is well-versed in the ins and outs of the local community. He holds a diverse range of responsibilities at the estates, including farm operations, agronomy, staffing, sales, financing, and even important decisions like facility investment. Prior to 2016, Dean worked in the tourism industry, but has since transitioned to the coffee industry.
Mondul Coffee Estates are one of the few coffee farms where every permanent member of staff lives on site. According to them: “We provide our employees and their families with free and secure housing, medical services, pension lands, sports facilities and free schooling. Once a year, during harvest time, up to 250 pickers from neighbouring villages traditionally help our fieldworkers fulfil the immense task of handpicking the ripe cherries”.
Green coffee platform Typica spoke with him to learn more about his motivations for this career change and his goals in the coffee industry.
Learn more here:
Fruity daily driver
Cherries are initially sorted in the field and transported to the washing station. Upon arrival, they are further sorted using water at the factory. The heavier cherries are separated from the lighter ones and then de-pulped using a Penagos machine. Following de-pulping, the cherries undergo fermentation in a fermentation tank overnight, while submerged in water. Afterwards, they are washed and graded to separate P1, P2, and floaters. Drying on beds takes approximately 16-21 days, depending on weather conditions, until the parchment reaches a moisture content of 12% before being moved to the dry storage area.
This coffee from Tanzania shines its true colours with this washed process, giving fruity comforting notes of plum, cashew and oolong tea.