KiliJam-Mango - Tanzania
Roast Profile | Light
Notes of | Kiwi, Jammy, Mango
Variety | Blue Mountain, Kent, KP423, N39, Red Bourbon
Process | Natural
Altitude | 1600 - 1800 MASL
Mondul Estate was established in 1931 and acquired by Burka estates in 2007. The estate is a 211 hectare farm on Mondul Mountain, around 25km from Burka town in the Arusha region of Northern Tanzania. This area is the heart of the Maasai land in Tanzania.
The Estates (Burka-Selian-Mondul) have about 200 permanent staff, and 200 daily causal staff although in the peak of the harvest season, there can be up to 5,000 staff involved in picking and processing. All permanent staff are provided with housing on the Estates (in four different camps), and the minimum salary is set at 20% above the government minimum requirement. Staff have social security and Labour Union membership included in their contracts, and an Estate credit union also offer loans and advice for education, health and house construction.
Dedicated conservationists sit on the Burka Estates board to uphold the legacy of the estates and ecology of the local biome. From the maintenance of Burka Forest and the restoration of Burka Hill, Burka Estate is faithful to its ecological roots.
One of the last and certainly the largest indigenous forests in Arusha, Burka Forest holds the natural spring which first gave Burka its name over 100 years ago. The preservation of these forests has led to a dramatic increase in the diversity and wealth of wildlife in this area. Everything from Dik Diks, to the Madagascar Squacco Heron, to Velvet monkeys, to the last baboon colony in the area; enjoys the protection of Burka’s strict conservation policies, along with over 120 species of bird, attracted by the local flora and natural grassland and forest areas. The Estate trains dedicated wildlife wardens to protect and conserve this wildlife.
Harvest is carried out between the months of May to October through selective handpicking of red ripe cherries, followed by further hand-sorting to remove any over or under-ripe cherries. Cherries are then dried slowly on raised African beds for 12 - 14 days. The cherries are carefully maintained through consistent turning to ensure even drying and avoid over-fermentation. They are covered at night to protect them from excess rain and moisture. Once the cherries have dried to the optimum moisture content they are sent to Moshi for hulling, grading by bean size and careful handpicking before being bagged
*Our coffee is freshly roasted each Monday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
*Our coffee is freshly roasted each Monday & Thursday and orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
Roast Profile
Light
Notes Of
Producer / Region
Mondul Estate
Variety
Blue Mountain, Kent, KP423, N39, Red Bourbon
Process
Natural
Altitude
1600 - 1800 MASL
OUR GUARANTEE
We pride ourselves on our exceptional customer service and with that our coffee quality also.
So we guarantee that if you really dont love the coffee you purchase from us, we'll help make it right!
BREW GUIDES ☕️
- Grind 14g of coffee on a medium-fine grind
- Wet the plunger then push the plunger into the end of the brewing chamber
- Place filter paper into filter chamber and rinse paper with warm water (carefully)
- Place Aeropress on your scale in the inverted position (upside down) and tare scales.
- Add ground coffee to your Aeropress.
- Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
- After 30 seconds add another 170g of water, bringing your total water up to 230g
- Leave your Aeropress to brew for 3 minutes
- At the 3 minute mark carefully attach your filter chamber with filter paper
- Hold a mug or vessel on top of your Aeropress and carefully flip over
- Gently push down to extract all the coffee from the Aeropress
- Remove and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
View the full guide here.
- Grind your coffee to a medium-coarse grind
- Weigh out your coffee, we always recommend 60g coffee to 1 litre of water. For example: 400ml brew = 24g coffee
- Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
- Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
- Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
- At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
- Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
- Pour and enjoy
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
View the full guide here.
What you’ll need:
- Fresh coffee
- A jug / french press / or best a Cold Brew Coffee Maker
- A fine strainer or filter papers
Here’s founder Zach's personal recipe:
- 32.5g coarsely ground coffee
- Add 500ml of fresh filtered water.
- Give it a little stir
- Leave it in the fridge for 8-12 hours.
- Strain through a V60 02 or the Hario Cold Brew Coffee Maker
Dose: 18 grams
Brew time: 25-30 sec
Brew weight: 30-36 grams
This should be used a recommended start, not an absolute.
See how you get on and change your recipe to what suits you best and let us know what you find!
- Grind your coffee to a coarse grind
- Use a ratio of 60G Coffee to 1Ltr water
- In a 3 cup french press add 21g coffee (approx 3 scoops)
- Add 350ml boiling water
- Leave to brew for 4 minutes
- Use a spoon to gently stir the crust
- Leave the french press to brew and settle for a further 6 minutes.
- Add the plunger and gently press
Chipp Tip
Being patient with your French Press will make sure you have an even better coffee experience and making sure to use scales and freshly ground coffee will help elevate that cup of morning java even further!
View the full guide here.
- Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
- Boil your kettle with fresh water.
- Add your boiled water to the brewing chamber, just up to the fill line.
- Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
- Carefully screw the top of the brewer to the bottom not over-tightening it.
- Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
- Keep the lid open and wait for the coffee to extract into the top chamber.
- Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
- Pour and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
