||Tanzania Selian Block C Bourbon N39 Natural 2014
||Varietal: Bourbon N39
This coffee comes from the Arusha, Arumeru district, Northern Tanzania, on the lower slopes of Mount Meru (which rises to 4,565m).. Arusha town centre is approx. 8 km from the estates, but over recent years the urban sprawl has meant that the town has expanded to the borders of the estates.
Selian was founded in 1910 and was aquired by Burka in 1991. Selian covers 1,210 acres, of which 753 acres are coffee. The neighbouring estate Burka is also owned by the same group.
The Estates have about 200 permanent staff, and 200 daily causal staff although in the peak of the harvest season, although 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.
Each estate has its own nursery which educates over 100 children, and two primary schools also cater for over 600 children, from the Estate workers and the neighbouring communities.
An onsite health centre with Estate nurse and dispensary is available for all staff, and the Estate has its own ambulance, along with shops, sport facilities and churches and a mosque.
Regular Inter-Estate and inter-camp football & netball matches occur, along with staff BBQ’s and other holiday celebrations. Workers are supplied with free firewood from stumped coffee trees, fruit & nut trees are grown around the staff villages.
This is the first Natural I have ever seen come out of Tanzania, and was a micro experiment done for us. Ripe cherries were delivered to the mill within 6 hours of picking and are sorted and hand-picked. They were then placed onto raised African drying beds, where the drying period lasted for 3 weeks.
In the cup expect a sharp raspberry ripple ice cream meets rum and raisin ice cream thrown in and your half way there. A thick gloupious mouthfeel that just goes on and on.
Farm: Tanzania Selian
Varietal: Bourbon N39
Altitude: 1200 - 2000 masl
Take this in to first pops of second crack, but slow the roast down and drag out if you can to increase already big body.
"Quick Look" Guide
Raspberry Ripple, rum and raisin ice cream, gloupious mouthfeel.
« Back to Coffee Archive