Tanzania - Mondul- Washed

Taste Notes - Mango, Green Tea, Honey

Those who have been in the industry for long enough might remember the popularity of Tanzania peaberry in second-wave coffee, but Arusha Mondul coffees are fully of the present. Farmers throughout the country used to process with a style of depulping more similar to a wet hulling, which lent both its own specific processing flavor and sometimes a tendency towards rapid aging that we see in other regions with similar processing styles. Now, they’ve moved to an ultra-clean washed process. Mondul Coffee Estates was founded in 1931 by the Davico family. The estate was acquired by Burka estates in 2007. It’s situated at an altitude between 1600 to 1800 meters above sea level. The total land area of the estate is 511 hectares, of which over 230 hectares is fully dedicated to coffee trees. This estate is situated on the slopes of Monduli in the district of Monduli of the Arusha region in the northern highlands of Tanzania. The predominant variety in Arusha is Kent, and much of what grows are hybrids or Bourbon mutations similar to those in Kenya—not varieties you see anywhere else. Even though the profile is approachable, it's still distinct. After pulping, the coffee is fermented overnight to break down the sugars, before traveling through channels to the soaking tank where the coffee is carefully cleaned, soaked and spread out on the raised drying tables. Waste water used in the processing is discarded in soaking pits, and is also recirculated for conservation. Time on the drying tables depends on climate, ambient temperature and total volume undergoing processing. Drying can take from 7 to 15 days in total. Continuous sorting and hand turning of parchment takes place throughout the drying process.