TANZ

'It tastes like blackberries'- Patrick

Most Tanzanian coffee that reaches Australia comes from a handful of well-known regions. Monduli isn't one of them.

This lot sits on the southern flank of the Great Rift Valley in northern Tanzania, 30km from Arusha, between Mount Meru and the Ngorongoro highlands.

The farm

Mondul Estate has been growing coffee since 1931. For nearly a century, the farm has run as a closed loop. A dairy herd provides fertiliser for the trees and milk for the workers. Their pesticide is made on-site from chillies they grow themselves. Water recycling and protecting the soil is vital because the estate borders the Mondul Forest Reserve.

Their neighbours are Maasai villages and the wildlife that comes with the territory — buffalo, elephant, leopard. It's a working farm in genuinely wild country.

The coffee

In the cup this one drinks like a blackberry danish.

Dark berry sweetness up front. Soft pastry richness through the middle. A clean finish that pulls you back to the next sip.

Fully washed Arabica.

How are we brewing it?

We are really loving Ryan Alexander's Brewers Cup Winning Recipe. He used a v60. Step 1. 33g Dose Step 2. 60g 60 Second Bloom Step 3. 180g pour @90 Degrees C Step 4. Total contact time 2:30. Step 5. Diluted up to 200g total yield. Step 6. Win Townsville Brewers Cup

The result

A delicious coffee, bright, fruit-forward, and sweet, from an estate that's been refining its craft for nearly a hundred years on the edge of the African bush.