Ever wondered what it takes for coffee to reach your cup? The journey is more complex and fascinating than most realize—especially here at Burka Coffee Estates, where every bean is treated with care from seed to sip.
1. Planting the Seeds
Coffee begins its life as a seedling, nurtured in nurseries until it’s strong enough to be planted in the fertile volcanic soil of our estate. With the perfect climate on the slopes of Mt. Meru, our Arabica plants thrive in natural conditions.
2. Flowering & Harvesting
Once mature, coffee trees bloom with delicate white flowers, followed by green cherries that gradually ripen to a deep red. Each cherry is carefully hand-picked at peak ripeness to ensure quality.
3. Processing & Drying
After harvesting, cherries go through a washing or natural process to remove the fruit layer, leaving the bean. The beans are then sun-dried on raised beds, carefully turned and sorted by hand.
4. Milling & Grading
Once dry, beans are hulled and polished before being graded by size, density, and quality. At Burka, we follow strict quality control standards to ensure consistency across all our exports.
5. Cupping & Tasting
Each lot is sampled in our cupping lab, where trained Q-graders evaluate aroma, acidity, flavor, and mouthfeel to match buyer preferences and maintain our premium standards.
6. Roasting & Brewing
Once shipped, our green beans are roasted to perfection by partners or customers around the world—bringing out the vibrant, nuanced flavors that make Mt. Meru Arabica so special.
From our farm to your cup—it’s a journey rooted in tradition, skill, and sustainability.