||Tanzania Burka Estate AA Washed 2017
||Region: Arusha, District: Arumeru
||Varietals: Kent, N39, Blue Mountain and Catimor
The Burka Coffee Estate is located on the outskirts of Arusha national park. It's on the leeward side of Mount Meru, which is just 80 kilometres west of Mount Kilimanjaro – Africa’s highest peak.
Burka Coffee Estate was founded in 1899 by German settlers just outside the town of Arusha in northern Tanzania. The neighbouring Selian Estate was established in 1910 and acquired by Burka in 1991.
The first coffee trees were planted in 1918 and now number some 1.3 million trees, and are mostly shade-grown varietals. There are 314 acres reserved for forest, and a further 250 acres reserved for natural grasslands.
There are around 200 permanent staff at Burka, a further 200 casual daily staff, and up to 5,000 temporary staff involved in the picking and sorting at the height of harvest season. All permanent staff are provided with housing on the estates, with their salary set at least 20% above minimum government requirements.
The staff at Burka 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, who come from the estate workers' families and the neighbouring communities.
An on-site health centre with an estate nurse and dispensary is available for all staff; and the estate has its own ambulance, along with shops, sports facilities, and churches and a mosque. Regular inter-estate and inter-camp football and netball matches occur, along with BBQs and other holiday celebrations. Workers are supplied with free firewood from stumped coffee trees, and fruit and nut trees are also grown around the villages.
The staff at Burka have a combined wealth of agronomic experience. Over the course of many decades, the estates have built a reputation for consistent production of mighty fine coffees.
Harvest is carried out between the months of May to October through selective hand-picking of red ripe cherries, followed by further hand-sorting to remove any over- or under-ripe cherries.
The cherries are then pulped using an Aagard machine, followed by a dry fermentation (as opposed to under water) of 24–36 hours with a mid-wash and no demucilaging. The pulped parchment coffee is then washed in clean water channels. Then it's slowly sun dried on raised African beds until the optimum moisture content is reached. No mechanical dryers are used.
The dried coffee is then rested in parchment before being sent to Moshi for hulling, grading by bean size, and careful hand-picking. Finally, it's bagged in GrainPro for export from the port and capital city of Dar Es Salaam.
In the cup this has boatloads of lemon rind with a dark chocolate sweetness and a caramel aftertaste that goes on and on.
Estate size: 343 hectares
Varietals: Kent, N39, Blue Mountain and Catimor
Processing method: Fully washed
Drying method: Raised African beds
Fermentation time: 24–36 hours
Altitude: 1,350 m.a.s.l.
Annual rainfall: 750 mm
Soil: Young alluvial, sandy to clay loam
Medium – just up to the edge of second crack but no further.
"Quick Look" Guide
Lemon rind, dark chocolate, caramel.
Note: Cupping Scores for Clean cup, Sweetness, Mouthfeel & Balance are actually 6.5 each, not as above (software limitation, allows whole numbers only)
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