TNM | TANZANIA NORTHERN MONDUL ESTATE
PROFILE#2: Classic | Medium roast
TASTING NOTES: Toffee, Black Tea, Nutty
IT ALL STARTS AT THE COFFEE FARM
The Mondul Estate is part of the Burka Estate which is one of Tanzania’s oldest and largest specialty coffee producers and is located in Northern Tanzania. Burka was established in 1899 by a German settler, Mr. Rahn, and shortly thereafter the first coffee trees were planted. In 1929, a group of Swiss investors bought the farm; their ownership has continued to the present through independence from Great Britain and the merging of Tanganyika and Zanzibar into present day Tanzania.
Blue Mountain, Bourbon
DID YOU KNOW
On the estate, permanent staff and their families are provided with housing, medical services, and schooling for their children. They pay at least 20% above the minimum wage.
Price paid by Driftaway (per pound avg. across Sept / Oct 2019 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,470 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
A Tanzanian coffee, or any African coffee, in the Classic profile is quite a treat. We've had a great time tasting from Tanzania this year and bringing these coffees to you
AVERAGE CUPPING SCORE
SCAA Cupping Score
12 x 69 kg
Length of producer relationship
30% (in 2019)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Dave H. from Dec 8th to Dec 29th, 2019 at Pulley Collective in Red Hook, Brooklyn. We typically use the Loring S35 Kestrel roaster for this profile - this roaster roasts the beans through convection (heated air) roasting. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.