Mondul, Tanzania

Mondul Estate was established in 1931 and acquired by Burka Estates in 2007. The estate is a 211-hectare farm located on Mondul Mountain, approximately 25 km from Burka Town, in the Arusha Region of northern Tanzania. This area constitutes the heart of Masao Territory in Tanzania.

The estates (Burka-Selian-Mondul) have approximately 200 permanent employees and 200 casual laborers, although during the harvest season there can be up to 5,000 employees involved in harvesting and processing. All permanent staff are housed on the estates in four different camps, and the minimum wage is set at 20% above the government-mandated minimum. Employees have social security and union membership included in their contracts, and an estate credit union also provides loans and advice for education, healthcare, and housing construction.

Committed conservationists serve on the Burka Estates board of directors to uphold the estates' legacy and the ecology of the local biome. From maintaining Burka Forest to restoring Burka Hill, Burka Estate remains true to its ecological roots. One of the last and arguably the largest indigenous forests in Arusha, Burka Forest is home to the natural spring that gave it its name over 100 years ago. Preserving these forests has led to a dramatic increase in the diversity and richness of wildlife in this area. From dik diks to the Malagasy squacco heron, velvet monkeys, and the last remaining baboon colony in the area, all are protected by Burka's strict conservation policies, along with over 120 species of birds, attracted to the local flora, grasslands, and natural forest areas. The Estate trains specialized rangers in the protection and conservation of this wildlife.

Ripe cherries are delivered to the mill within 6 hours of harvesting, where they are sorted and placed in a Pinhalense demucilaginator before being placed in soaking tanks. Mondul relies on a natural spring that supplies the wet mill, which is then recirculated before being disposed of in filtration pits. The residual cherry pulp is mixed with worms to produce organic fertilizer, which is then reused on the farms.

The parchment is sorted and thoroughly rinsed in washing channels, and placed on raised African drying tables. The drying period typically lasts up to 7 days, until the moisture level reaches 12% or less, with regular turning, especially during the first 48 hours, to ensure even drying. The parchment is transported to Moshi for milling and bagging, and then to Dar es Salaam for export. Burka has its own tasting laboratory on-site, where samples from the daily Mondul batch are tasted and assessed for quality.