Tanzania Mondul Estate
WHY WE LOVE IT: This African coffee offering gives a unique flavor profile presenting complexity and consistency.
REGION: Mbeya
ALTITUDE: 1,765 m
PROCESSING: washed
VARIETIES: Blue Mountain, Bourbon, KP423, N39
This is the second year we have featured coffee from the northern Mondul estates. This coffee is balanced, round and sweet, finishing with a pop of acidity. We taste cola, shortbread, and an acidity/sweetness combo akin to pineapple upside down cake or strawberry rhubarb pie. The fully washed processing of this coffee also gives us a complex texture that will trick you into drinking cup after cup without realizing it (not a problem in our estimation, though).
MORE INFO
Located in the highlands extending from Mt. Meru in northern Tanzania, Mondul Estate has been producing some of the finest coffees since it was established in 1931. With over 100 employees who maintain time-honored traditions in coffee production, combined with cutting-edge practices, their consistent focus on quality year over year is one of the things that keeps us coming back time after time.
Within eight hours of harvest, the coffee is pulped and set in fermentation tanks for between one and one and a half days, with a mid-wash done at the halfway point. Afterwards, the coffee is placed on raised beds for three weeks and dried to ten and a half percent moisture content in parchment. Once it is delivered to the dry mill, it is then sorted and graded, guaranteeing a level of quality and consistency that can be tasted in every cup.
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Tanzania Mondul Estate
Tanzania Mondul Estate
WHY WE LOVE IT: This African coffee offering gives a unique flavor profile presenting complexity and consistency.
REGION: Mbeya
ALTITUDE: 1,765 m
PROCESSING: washed
VARIETIES: Blue Mountain, Bourbon, KP423, N39
This is the second year we have featured coffee from the northern Mondul estates. This coffee is balanced, round and sweet, finishing with a pop of acidity. We taste cola, shortbread, and an acidity/sweetness combo akin to pineapple upside down cake or strawberry rhubarb pie. The fully washed processing of this coffee also gives us a complex texture that will trick you into drinking cup after cup without realizing it (not a problem in our estimation, though).
MORE INFO
Located in the highlands extending from Mt. Meru in northern Tanzania, Mondul Estate has been producing some of the finest coffees since it was established in 1931. With over 100 employees who maintain time-honored traditions in coffee production, combined with cutting-edge practices, their consistent focus on quality year over year is one of the things that keeps us coming back time after time.
Within eight hours of harvest, the coffee is pulped and set in fermentation tanks for between one and one and a half days, with a mid-wash done at the halfway point. Afterwards, the coffee is placed on raised beds for three weeks and dried to ten and a half percent moisture content in parchment. Once it is delivered to the dry mill, it is then sorted and graded, guaranteeing a level of quality and consistency that can be tasted in every cup.
Original: $19.00
-70%$19.00
$5.70Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
WHY WE LOVE IT: This African coffee offering gives a unique flavor profile presenting complexity and consistency.
REGION: Mbeya
ALTITUDE: 1,765 m
PROCESSING: washed
VARIETIES: Blue Mountain, Bourbon, KP423, N39
This is the second year we have featured coffee from the northern Mondul estates. This coffee is balanced, round and sweet, finishing with a pop of acidity. We taste cola, shortbread, and an acidity/sweetness combo akin to pineapple upside down cake or strawberry rhubarb pie. The fully washed processing of this coffee also gives us a complex texture that will trick you into drinking cup after cup without realizing it (not a problem in our estimation, though).
MORE INFO
Located in the highlands extending from Mt. Meru in northern Tanzania, Mondul Estate has been producing some of the finest coffees since it was established in 1931. With over 100 employees who maintain time-honored traditions in coffee production, combined with cutting-edge practices, their consistent focus on quality year over year is one of the things that keeps us coming back time after time.
Within eight hours of harvest, the coffee is pulped and set in fermentation tanks for between one and one and a half days, with a mid-wash done at the halfway point. Afterwards, the coffee is placed on raised beds for three weeks and dried to ten and a half percent moisture content in parchment. Once it is delivered to the dry mill, it is then sorted and graded, guaranteeing a level of quality and consistency that can be tasted in every cup.
