Tanzania Footprint

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Blackburn Estate Peaberries

Farm: 

Blackburn Estate, Tanzania

Coffee region: 

East Africa

Processing: 

Fully Washed & Sun-Dried

Pack Size: 

227g

Great Taste Awards: 

1 Star Gold 2011

Great Taste Awards: 

2 Star Gold 2010

Great Taste Awards: 

1 Star Gold 2009

Intense yet refined in character, this is a real coffee lover’s dream. The fragrance is lively and buttery, with winey blackcurrant flavours leading to an almost liquorice like, lasting finish.

Ground/beans	Qty	Price	Add to mule
Please select Beans Espresso Grind Ground		£4.99

Our ground coffees are suitable for use in a wide range of coffee brewing equipment including filters, French press (cafetiere), percolators, AeroPress, Chemex and siphons.

For espresso machines, we recommend that you finely grind your choice of Grumpy Mule coffee beans for the best results. Alternatively, we can finely grind the beans to order for you – simply choose the espresso grind option.

Great for breakfast or indeed any time of day. Best suited to cafetières, filters and percolators.

We’ve chosen a unique lot of “peaberries”, where the two beans usually found within a coffee cherry have fused into one – these are then separated at the milling stage and batched together. The taste is more intense and very fragrant.

Another of East Africa’s most distinguished coffee plantations, the Blackburn Estate is owned and managed by passionate husband and wife team Michael and Tina Gehrken. It can be found on the western slopes of Mount Oldeani in Northern Tanzania, an idyllic farm gazing down on the wide valley below.

Being located near to the scenic Ngorongoro conservation area, both elephants and water buffalo are frequent “trespassers” on the estate. The huge elephant footprint Ian found one morning during his visit has inspired the name of this exceptional coffee. They’d actually taken an overnight liking to one of the estates underground water pipes and had impressively excavated it to create a spontaneous watering hole!

The attention to harvesting and processing detail on this estate is incredible, resulting in a wide selection of micro-lots, from the different zones of the farm, that each have their own subtle nuances and aromas. Pickers select only the very ripest cherries from the historic Bourbon and Kent Arabica coffee trees, many of which were first planted in 1931. The cherries are pulped and the coffee fermented in the cool, overnight conditions before being carefully washed the next morning ready to be sun-dried on shaded nets. All stages are meticulously controlled and monitored.

To this day, Ian still maintains that this is the best coffee farm he’s yet visited.

Available as wholebean peaberries or ground coffee.

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