Kilimanjaro Coffee Flavor Notes: Tanzania Coffee Bean Profiles & Pricing Guide

Tanzania Blackburn Estate Natural

Tanzanian coffee from Blackburn Estate, processed as a natural.

Cupping Flavor

The dry aroma brims with sweet notes of spice, cream, and brown sugar. At medium temperature, bright malic acidity and citrus flavors come forward over a honeyed texture. The overall sweetness and substance are superb - unmistakably reminiscent of the regional character of Kenya.

Blackburn Estate is now an award-winning farm, and the awards recognize not just its singular coffee flavor but also owner Michael's devotion to conservation. No pesticides are used anywhere on the estate, the coffee is grown organically, and fully 80% of the land is set aside for nature. Wildlife roams free and unfenced - lions, buffalo, elephants, cheetahs, and many other species move between the coffee trees and the vast forests at night.

The coffee grows at roughly 1,760 to 1,950 meters, yet the actual coffee area occupies only 16% of the estate (about 187 acres), with large native trees shading the most sun-exposed blocks. New planting has recently been established on the eastern and southern sides of the estate, which will supply specially hand-selected small lots in the future. Blackburn also runs a well-managed wet mill, with water drawn from the mountain springs of Oldeani Mountain - "bamboo shoot mountain" in the local language.

Estate Information

Farm: Blackburn Estate
Owner: Michael Gehrken
Region: West of Oldeani (Karatu District)
Country: Tanzania
Altitude: 1,760-1,950 meters
Farm Size: 1,124 acres
Coffee Area: 187 acres
Rainfall: 870mm
Certification: Organic
Shade Trees: Native trees
Water Source: Mountain springs from Oldeani Mountain
Variety: Kent, Nyassa
Processing: Washed, African raised beds
Flowering Period: September - October
Harvest Period: March - July
Appearance: Screen 17

FrontStreet Coffee Recommendation

If Blackburn's natural process has you curious about what sun-drying can do, FrontStreet Coffee's Natural Red Cherry from Yirgacheffe is a superb example of the craft. Only fully ripe, all-red cherries are selected and spread on raised beds - kept well off the ground to guard against insects, dust, and bacteria - then sun-dried for 27 to 30 days with regular turning for even heat. Roasted medium-light, it offers elegant florals and bright acidity layered with pronounced tropical fruit, a full fermentation character, and rich sweetness.