Tanzania AB Burka Estate

Black tea, simple syrup, and baker's chocolate are some of the flavors that jump out. The cooling temp of the cup really bolsters the fruitiness, bringing out citrus in the profile. Naval orange, red grapefruit, and citrus zest 'pop' in both cup profile and as an expression of acidity. Complex sugars round out the cup with demurara, toffee, and brulee. City+ to Full City+.
Out of stock
88.3
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 3 2013
Lot size 37bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade AB
Appearance .2 d/300gr, 15-16 Screen
Roast Recommendations City+ to Full City+ roast level.
Weight 1 LB
We have offered Tanzania coffees from the northern and southern areas, depending on weather patterns in the year, the chronic water problems in Tanzania, and the transportation issues to get the coffee out of the country without damaging it. I feel that, as far as Tanzania goes, you have to remain open-minded and flexible as to where the best coffee lots can originate due to all these factors. This coffee comes to us from the West, from a larger farm called Burka Estate. This is an older estate, over 100 years old, and situated on the slopes of Mount Meru in Western Tanzania. This whole area is ripe with volcanic ash, making for naturally mineral rich volcanic loam. This mountainous area offers great opportunity for latitudinal coffees, and this particular farm rests at approximately 1350 masl. The varietals are mainly KP423 and N39, both cultivars of Bourbon. Though harvest was stunted due to the unpredictable weather conditions, they were still able to produce a decent yeild, and we feel lucky to have acquired this lot.
The dry grounds of Burka Estate have stone fruits, along with a rustic sweetness of raw sugar. This coffee really leads off with a spiced profile of Darjeeling tea, all-spice, and clove. Wetting the coffee brings up this spiced quality and adds to it a note of malted sugar and dark honey. We also get a note of blueberry muffin and sweet cream butter on the break, which. When hot, this coffee cup stays close to the aromatic profile. Black tea, simple syrup, and baker's chocolate are some of the flavors that jump out. The cooling temp of the cup really bolsters the fruitiness, bringing out citrus in the profile. Naval orange, red grapefruit, and citrus zest 'pop' in both cup profile and as an expression of acidity. Complex sugars round out the cup with demurara, toffee, and brulee.