Tanzania Kahawa | Blackburn Estate Hand-selected Washed Bourbon & Kent: Flavor Characteristics

Tanzania Kahawa | Blackburn Estate Hand-Selected Washed Bourbon, Kent Flavor Profile

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This is a coarse fiber made from agave leaves, similar to jute bags. The local government prohibits the use of jute bags to protect Tanzania's sisal industry, while sisal bags do not have the special earthy smell of jute bags.

Coffee in Tanzania is called Kahawa. Although not as famous as Kenya in the coffee world, its annual production is nearly equivalent to Kenya's. The main sales methods are through bidding and direct sales. The earliest Arabica seeds were introduced from Réunion Island and planted in the Bayamoyo and Mogoro regions. In 1893, beans planted on the slopes of Kilimanjaro became the most successful coffee beans. Other varieties were gradually introduced from neighboring Burundi in the 1950s, planted in western Tanzania. Currently, they are mainly grown in high-altitude areas. However, local wild coffee species continue to be discovered, with the most recent being Coffea kihansiensis in the Udzungwa Mountains.

The main growing regions are: Mbeya, Kilimanjaro, Ruvuma, Mbeya, Kigoma, Arusha, Manyara, Bukoba, and Kagera. Arabica beans account for nearly 75% of Tanzania's annual production, with total coffee production reaching 50,000 tons.

Blackburn Estate: Award-Winning Organic Coffee Farm

The finest Tanzanian Blackburn Estate "Clouds of August" coffee beans from 2011. The owner Michael, born in Germany, has been growing coffee on the estate for over 20 years. Michael first visited East Africa in 1971 and fell in love with the place. In 1983, he moved to Tanzania for long-term residence and reorganized his parents' farm. At that time, the coffee trees at Blackburn Estate were almost overgrown by other trees, and a whole troop of baboons had moved into their residence! It wasn't until the late 1980s when Tanzania opened its market that Michael began researching coffee cultivation.

Today, Blackburn Estate is an award-winning farm, recognized not only for its unique coffee flavors but also for Michael's commitment to ecological conservation. The estate practices organic coffee cultivation without pesticide use, and 80% of the land is designated for natural conservation. Wildlife roams freely here, unrestricted by fences—lions, buffalo, elephants, leopards, and various other species travel between coffee trees and large forests at night.

Farm Specifications

Coffee is grown at altitudes of approximately 1,760-1,950 meters. The actual coffee cultivation area accounts for only 16% of the entire estate (about 187 acres). Large areas of native tree species provide good shade for the most sun-exposed areas. Therefore, new coffee planting areas have recently been established on the eastern and southern sides of the estate, which will primarily provide specially hand-selected small-batch beans in the future.

Blackburn Estate has a well-managed wet processing plant, with water sourced from mountain springs of Oldeani Mountain (which means "bamboo shoot mountain" in the local language). All coffee is dried on raised racks (so-called African raised beds). After drying, the estate's coffee is sent to the processing plant in Moshi, then packed in 60-kilogram sisal bags. This is a coarse fiber made from agave leaves, similar to jute bags. The local government prohibits the use of jute bags to protect Tanzania's sisal industry, while sisal bags do not have the special earthy smell of jute bags.

Farm Information

Farm Name: Blackburn Estate

Owner: Michael Gehrken

Region: West of Oldeani (Karatu District)

Country: Tanzania

Altitude: 1,760-1,900 meters

Farm Size: 1,124 acres

Coffee Area: 187 acres

Annual Rainfall: 870mm

Certification: Organic

Shade Trees: Native trees

Water Source: Mountain springs from Oldeani Mountain (meaning "bamboo shoot mountain" in local language)

Coffee Details

Coffee Name: Blackburn Estate Clouds of August

Varieties: Kent, Bourbon

Processing Method: Wet Process, African raised beds

Flowering Period: September - October

Harvest Period: March - July

Appearance: 17 screen

Cupping Roast Level: 60 seconds after first crack begins (Cinnamon roast)

Flavor Profile

Aroma/Flavor: Vanilla, nuts, mint, clove, honey, brown sugar, chocolate

Acidity: Raspberry, lemon, tannins, refreshing, low acidity, light Kenya blackberry acidity

Complexity & Other: Sweetness is light and lively, acidity has a coarse texture with grainy mouthfeel, traditional pleasant floral tea aroma from northern Tanzania, honey-sweet finish that doesn't quickly fade

Overall Style: Floral tea aroma, heavy sweetness, sun-kissed sweet aftertaste

Brewing Recommendations

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First infusion with 25g water, bloom for 25 seconds. Second infusion to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly to 225g total. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473