A trip to the Mondul Coffee Estate

We have been roasting coffee from the Mondul Coffee Estate in Tanzania for more than three years now. Recently we had the chance to meet in person the people we have to thank for the great coffee that is always on our filter: the farmers, the pickers and the management.

On the slopes of the picturesque Mount Monduli, at 1,600–2,100 metres above sea level, lies an impressive estate of more than 460,000 coffee trees. With its unique microclimate and fertile soils, this place is ideally suited to growing high-quality coffee. Working in the shade of these mighty mountains, more than 100 permanent staff and over 850 seasonal workers at the peak of the harvest pick every cherry with care and affection.

Willy Peter gave us a fascinating tour, letting us in on the secrets of picking and processing coffee. Every bean travels a long road: from attentive care on the tree to gentle processing and packing. The tradition goes back as far as 1931, when seeds from the Daviko fields in Ethiopia were brought to the estate.

Since 2007, when a group of shareholders took over the running of the estate, a great deal has changed here. New equipment and infrastructure have made it possible to raise productivity while keeping production sustainable and environmentally sound.

The use of environmentally friendly and biodegradable materials, and the care of natural resources such as the two natural springs on the property — these are the core values of Mondul Coffee Estate.

The famous Bourbon, Blue Mountain and SL-34 varieties ripen here, their character brought out by the unique conditions of the environment. The rainy seasons from October to May water the land with an abundant 900–1,300 mm of rainfall, while a temperature range of 7 °C to 30 °C creates favourable conditions for growth.

After the visit to the estate I headed to the head office, where the team roasted samples and put on a cupping of the fresh lots. I took every lot I had chosen back with me to St Petersburg, to roast them myself and hold an open cupping.

It was an absolute pleasure to meet such wonderful people!