Our Coffee
Specialty Tanzanian Arabica
Hand-picked at altitude, carefully processed and assessed daily — from specialty micro-lots to commercial grades.
Our Coffee
Hand-picked at altitude, carefully processed and assessed daily — from specialty micro-lots to commercial grades.
The location of the estate fulfils the three most important factors needed to grow the finest Arabica coffees: the ideal altitude of 1,600 to 1,800 metres above sea level, crops nourished by volcanic soil, and perfect climatic conditions.
The knowledge and expertise of our workforce, equipped with the latest machines, ensures the production and processing of the highest quality Mondul coffee. To ensure excellent and consistent qualities, we have a cupping kitchen where qualified tasters assess the harvest of each day. Their feedback helps to constantly improve and optimise our field operations.
From competition-grade micro-lots to dependable commercial volumes, every bean carries the character of Mount Monduli.
Small-batch lots hand-selected and processed with precision. Available as washed, natural and experimental carbonic maceration.
Cup profile: Floral jasmine aroma, bright medium body with hints of black currant and a chocolate finish. Complex, clean and distinctive.
Varietals: Kent, Bourbon, SL
Processing: Washed • Natural • Carbonic Maceration
Our prized peaberry grade — a single rounded bean instead of the usual flat-sided pair. This natural mutation produces beans of exceptional integrity.
Cup profile: Concentrated flavour with a livelier cup and full body. A roast of unmatched uniformity that reveals the estate's volcanic character.
Processing: Washed, sun-dried on patios
Availability: Limited quantities each harvest season
Consistently excellent Arabica at volume. Our AA and AB grades are the backbone of the estate's output — reliable quality from harvest to export.
Grades: AA (screen 18+) • AB (screen 15-17)
Harvest: August – November
Export window: November – March
Markets: Japan, Italy, United States & Europe
| Grade | Processing | Cup Notes | Availability |
|---|---|---|---|
| Specialty Micro-Lots | Washed / Natural / Carbonic | Jasmine, black currant, chocolate | Seasonal — limited |
| Northern Peaberry | Washed, sun-dried | Concentrated, lively, full body | Seasonal — limited |
| AA Grade | Washed | Clean, balanced, bright | Nov – Mar |
| AB Grade | Washed | Smooth, well-rounded | Nov – Mar |
| Natural Process | Dry / Natural | Fruity, complex, heavy body | Seasonal |
Every step is carefully managed — from hand-picking ripe cherries to daily cupping assessments that drive continuous improvement.
Ripe cherries are selectively hand-picked by our fieldworkers and seasonal pickers, ensuring only the best fruit enters processing.
Cherries are processed the same day — washed using spring water from our two natural springs, or dried naturally on raised beds.
Parchment coffee is carefully dried and milled in our rebuilt factory using modern equipment for consistent quality.
Qualified tasters in our cupping kitchen assess every day's harvest. Their feedback drives ongoing field and processing optimisation.
Whether you're a specialty roaster seeking micro-lots or a buyer looking for consistent AA grades, we'd love to connect.