A most beautiful sight is the flowering of the coffee trees of around ten days during November. Approximately nine months after flowering, the exciting time at Burka Coffee Estates arrives between May and September, with the harvesting of the red ripe coffee cherries. The process of picking, pulping, washing and fermenting brings together local people in various capacities, swelling the ranks of the Burka community, and highlighting the importance of coffee farming to the society of Arusha. Coffee harvesting is done by selective hand-picking of the red ripe cherries. Experienced daily staff is employed to the tune of 3,000 per day to do this important job. Harvesting is done between 7am and 5pm and payment is based on the number of 20 litres tins called “debes” in Kiswahili. The first weighing is at 11am and there is a continuous quality control, collection and delivery to the factory for immediate processing.
Processing
Making the farm’s end product
Following the traditional techniques that have been a part of Burka’s quality processing for over 100 years, the time-honoured wet processing is followed by the drying of the beans using natural sunlight. The entire process, culminating with the exclusive table sun drying, is the key to Burka’s exceptional quality and reputation. After intensive and selective hand picking and sorting, the coffee is weighed and processed with the original processing equipment which has stood the test of time in the farm’s two factories. Water is employed as a transport medium to the machine, whereby pulping commences. The pulp is separated from the fruit shell, and through fermentation, the natural enzymes break down the sugars and develop a balanced flavour. After the beans are washed and sun dried, the product is parchment coffee, marking the end product of the farm’s activity.
